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The ingredients needed to prepare “Coffee infused Rasgulla crumbs with pistachio ice cream and coffee syrup”:
- You need 1 litre of fresh thick Milk.
- You need 2 tbsp. of Lemon juice/ vinegar.
- Get As required of Water as required.
- You need 2 teaspoons of Instant coffee powder.
- Provide 2 drops of Vanilla essence.
- Provide 1 of quenelle Pistachio Ice-cream.
- You need 1 cup of castor sugar.
Instructions to make “Coffee infused Rasgulla crumbs with pistachio ice cream and coffee syrup”:
- TO MAKE RASGULLAS : In a heavy bottomed pan, add in full fat whole milk and bring to a boil. While add in lemon juice and stir well. Drain and keep the chenna aside.now take the chenna and knead it until soft and till it reduces the oily substances to your palm and put a possible force. Now make a small balls from chenna mixture and keep aside..
- TO MAKE COFFEE SYRUP: In a heavy bottomed saucepan add in sugar, water and instant coffee powder. Stir in well. Let the coffee syrup come up to a boil and them simmer for 10- 15 minutes. Transfer it a bowl and add in vanilla essence for flavor, let it cool and,u notice the thickening of Coffee syrup..
- TO MAKE COFFEE INFUSED RASGULLA : (Making the Coffee based sugar syrup) Add sugar and water to a wide pot. Add in instant coffee powder and bring it a boil. Now add in prepared rasgullas balls gently and cover the lid.Cook for about 10 mins (by simmering).
- Remove the Rasgullas from the coffee based syrup, make the crumbs of Rasgullas and transfer them on the above prepared Coffee Syrup and let it sit for a while till it gets soaked..
- PLATING AND PRESENTATION/ASSEMBLING: Place the coffee infused rasgulla crumbs in a plate, top it with a quenelle of ice cream. And Drizzle over thick Instant Thick Coffee Syrup. Grab a spoon and it's time to dig in…….!!.
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