Step-by-Step Guide to Make Award-winning Chantilly Rosogulla

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We hope you got insight from reading it, now let's go back to chantilly rosogulla recipe. You can have chantilly rosogulla using 30 ingredients and 31 steps. Here is how you achieve that.

The ingredients needed to cook Chantilly Rosogulla:

1. Get of For Rasgulla.
2. Get 500 ml of Milk.
3. You need 2 lemon of Juice.
4. You need 2 cups of sugar.
5. You need 5 cups of water.
6. Provide of For Cream Chantilly.
7. Prepare 100 gm of Whip Cream.
8. You need 2 tbsp of Icing Sugar.
9. Get 3 ml of pure Vanilla Extract.
10. You need of For Kesar Mousse.
11. Provide 50 gm of Whip Cream.
12. Prepare 100 gm of White compound/chocolate.
13. Get 50 gm of Cream.
14. Get 2 ml of Rasmalai Essence.
15. Provide as needed of strands of Kesar(saffron).
16. Get 7 gm of gelatin.
17. You need of For Cardamom Crumble.
18. You need 45 gm of Refined Flour.
19. Get 30 gm of Brown Sugar.
20. Get 3 gm of Cardamom Powder.
21. Prepare 25 gm of Chopped Pista.
22. Take 30 gm of Butter.
23. Get of For Pomegranate Coulis.
24. Prepare 1/2 cup of Pomegranate Juice.
25. Use 2 tbsp of sugar.
26. Use 2 tbsp of Cornflour.
27. Prepare as needed of Water.
28. You need of Other ingredients.
29. You need as needed of Pista.
30. Provide as needed of Saffron strands.

Steps to make Chantilly Rosogulla:

1. To make Rasgulla :- Boil milk in a heavy bottom pan..
2. Add lemon juice and stir with a laddle. Wait for 2 minutes. Whey will separate from solids..
3. Drain the solids from water by putting it in muslin cloth. Let it hang for 1 hour..
4. Rub the solids gently with your palm to make it super smooth. It will take around 15 minutes.
5. Make small balls and keep aside..
6. Take water in a deep pan. Add sugar and let it boil..
7. Add balls slowly in boiling water. Cover with lid and let it boil for 5 minutes..
8. Remover lid, stir a little. Cover with lid and let it cook on medium flame for 5 more minutes..
9. Remove lid and let it cook on slow flame for 5 more minutes..
10. Remove from pan and let it cool in syrup..
11. For Cream Chantilly:- whip cream in a chilled bowl..
12. Add icing sugar slowly and keep whisking. Add vanilla extract and let it whisk till it reaches firm peaks stage. Keep it in refrigerator..
13. For Kesar Mousse:- Whip cream to soft peaks and keep aside..
14. Chop white chocolate and keep aside..
15. Take cream in a pan add kesar and rasmalai essence and bring it to boiling point..
16. Pour cream over chopped chocolate and leave it for 2 minutes. Chocolate will melt and mix it gently..
17. In a separate small bowl put gelatin with little water and keep it aside for 2 minutes to bloom..
18. Microwave the gelatin mixture and mix it gently..
19. Add gelatin to chocolate cream mixture..
20. Fold whip cream in chocolate mixture and pour in silicon moulds and keep in refrigerator for 2 hours..
21. For cardamom crumble:- Mix refined flour, sugar, cardamom powder, pista and butter. Mix it thoroughly till it look like bread crumbs..
22. Put this crumble mixture in baking tray and bake in preheated oven at 170 degree celcius for 10 minutes..
23. For Pomegranate Coulis:- take pomegranate juice and sugar in a pan and bring to boil..
24. Mix cornflour in water and pour in boiling juice stirring continuously. The juice will become thick. Remove from flame and let it cool..
25. Assembly :-.
26. Pour sauce in plate in circular motion..
27. Drain water from rasgullas. Cut rasgullas from centre and apply a layer of chantilly cream and sandwich with rasgulla..
28. Demould kesar mousse from silicon moulds and arrange in plate..
29. Put a piece of sandwich rasgulla over kesar mousse..
30. Put some crumble on empty space near mousse and rasgulla..
31. Decorate with kesar and pista and serve cold..

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