Classic Chocolate Cake(rich and moist) 古典巧克力蛋糕

classic chocolate cake 7

Christmas is coming and then welcoming new year 2019. How to celebrate?To me, a classic moist, and rich chocolate cake with some nice decoration and share with my close friends.

I love flower.Every ladies should love flower as gift. My husband does not buy me much bouquet, that explains I love my dessert to look like any kind of beautiful petals. ( One of my self-comforting methods, embarrassed )

 

This classic chocolate cake is extremely, confidently and no hesitation for me to crown it as : The  most moist, rich, softest and chocolatey cake I ever tasted, more than one positive descriptions. Yes, you may taste this cake from somewhere in a good bakery shop. We were not aware of what kind of chemicals or softening agent they might added into those moist cakes. This cake is definitely 100% chemicals-free from any softening agent. My husband and I had to thumbs up for this classic chocolate cake. Remember: Moist, rich, softest, and cottony are those words I can find.

3 little components, shall we start?

 

 

classic chocolate cake 4

classic chocolate cake 8

 

3 components:

  • Classic chocolate cake
  • Dark chocolate mousse
  • Chocolate glacage/glaze

 

classic chocolate cake 9

classic chocolate cake 5

 

 

Dark Chocolate Mousse:

@makes 1 X 6cm diameter half sphere

  • 30g egg yolks
  • 20g sugar
  • 10g water
  • 30g Cadbury baking dark chocolate  ( or any baking dark chocolate)
  • 70g  Bulla whipping cream ( or any dairy whipping cream)

1)Melt chocolate over bain marie(a pot of simmering water sits underneath the bowl of chocolate without allowing water touches the chocolate)

2)How to make Pate a bombe(a):

a)Beat  egg yolks till foamy stage with hand whisk.

b)Heat up sugar and water in a pot till reached 117C.

c)Add in to beaten egg yolks slowly and keep whisking fast until slightly pale like picture shown.This is called pate a bombe.

3)Fold in the melted chocolate into pate a bombe(a)from step (2).(It will slightly turned thick  a little)

4)Beat cream in a mixing bowl till soft peaks formed. Fold  whipped cream into chocolate mixture from step (3) in 2 additions. Pour into a 6cm diameter silicone half sphere mould. Freeze to harden.

chocolate mousse1 chocolate mousse2

Note:

(a)What is Pate a bombe:

A pâte à bombe is the French term for a mixture used as a base for making chocolate mousse and other mousse-like desserts.

It is made by pouring a sugar syrup that has been cooked until it is 117C degrees celsius over egg yolks and whipping the mixture until it is completely cold and has transformed into an uniform, unctuous, airy mass.

b)While comes to mixing pate a bombe and chocolate with the whipping cream, you will find the mixture is slightly hard to whisk at first, but if you keep whisking together, it will tend to loosen up a little.So do not panic,when you fold in the remaining cream, it will give you a smooth, velvety and heavenly chocolate mousse.

 

 

Classic Chocolate Cake:

@makes one 6″ round cake pan

  • 67g  Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 50g  Western  Star unsalted butter ( any unsalted butter)
  • 25g  Bulla whipping cream ( or any dairy whipping cream)
  • 50g  egg yolks
  • 136g  egg whites
  • pinch of cream of tartar
  • 40g  castor sugar
  • 20g  cake flour
  • 20g  Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)

1)Melt chocolate, cream and butter  over bain marie(a) (double boiler) until all dissolved. Mix well.

2)Lightly beat egg yolks and slowly add into chocolate mixture from step (1). Sift in cake flour and cocoa powder.

3)Beat egg whites and pinch of cream of tartar until foamy, slowly add in castor sugar and continued beating to soft peaked formed.(this is called “Meringue”)(b)

4)Fold in 1/3 of meringue from step (3) into chocolate mixture (You might find the mixture is slightly hard to mix but keep whisking until well combined.) Fold in remaining meringue till all incorporated.

5)Oil the 6″ round cake pan and line with grease-proof paper on the bottom and sides.

6)Pour in the cake batter into cake pan and bake in water bath(d) at 140C for 70-80 minutes or until inserted skewer in the middle comes out clean.

7) Once baked, remove from oven and inverted to cooling rack.Allow to cool completely.

Classic chocolate cake5

Classic chocolate cake

Classic moist chocolate cake

This cake is undeniable: RICH, chocolatey, MOIST, SOFT and exquisite. You can just eat all by it’s own. No lie.

Note:

(a)Bain marie or double boiler means a pan of hot water in which a cooking container is placed  above it for slow cooking. Please remember do not allow the hot water touches the bowl of chocolate mixture while using slow heat cooking it.

(b)what is meringue? Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

c)Always remember when folding meringue into chocolate mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.

(d)To prepare a water bath for baking, put your filled cake pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller cake pan. I am using normal round cake pan.If you are are using removable cake pan, remember to wrap the bottom with 2 layers of aluminium foil to prevent water seepage.

 

Chocolate Glacage/glaze:

  • 20g Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)
  • 40g sugar
  • 30g water
  • 30g  Bulla whipping cream(  or any dairy cream )
  • 3g gelatin leave, soaked in cold water until soften

1)Boil water, cream and sugar. Slowly sift in cocoa powder. Mix well.

2)Bring back to heat on medium heat until just boil.Remove from heat.

3)Squeeze out water from soften gelatin leaves. Fold in gelatin leaves into chocolate mixture. Strain, and allow to cool.

 Note:

  • It is best to cool down the chocolate glaze till 28-33C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • you can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)

Classic chocolate cake6

 

Prepared chocolate petals:(Decoration is optional)

  • some Cadbury baking dark chocolate ( or any baking dark chocolate)
  • rectangular acetate sheets
  • A small baking tray
  • rolling pin

1)Melt dark chocolate in microwave on high heat.Bring out to stir well every 10 seconds until all melted.

2)Spoon one dollop of melted chocolate over the acetate sheets.By using small palette knife, lightly make a swirl circulation motion on the dollop of chocolate, then drag outside of the circle chocolate petal and lift your palette knife to make a pointy tail from the petal.Repeat few more chocolate petals on each acetate sheet.

3)Align the acetate sheet  with the chocolate work on one side of the baking tray,by using a rolling pin to press down one side of the acetate, so it curls up the chocolate petals. Allow to harden in fridge.Once hardened, peel off every petals from acetate sheet.Repeat this step to make 40-60 petals altogether.

 

classic chocolate cake 1

 

Assemble:

1)Remove chocolate mousse from silicon mould.Place on to a rack, pour the chocolate glaze over the harden chocolate mousse.Allow to drip excess.

2)Pipe some whipped cream in the middle of classic chocolate cake. Place the chocolate mousse on the whipped cream.

3)Decorate with chocolate petals around to form a flower.(optional this part if you do not prefer any flower decoration.)

If you prefer no chocolate petals, you can whip some Chantilly cream (Which is cream, sugar and vanilla) then pipe around the chocolate mousse which is above the chocolate cake to replace the chocolate petals.Then to cover the whiteness of the whipped cream, you can shave some chocolate and cover the Chantilly cream or sprinkle with some almond flakes onto the whipped cream.IT is purely my suggestion.You can do however you prefer.Just enjoy the process.Go wild with your own imagination.

4)Serve.

Assemble

 

 

classic chocolate cake 2

Note:

(a)If you want to eliminate the mousse, welcome to just bake the moist chocolate cake.

(b)Decoration is for your own imagination, you can decorate however you love because that is your cake now. ^_^

classic chocolate cake 11

 

 

Today’s Word:

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MERRY Christmas and HAPPY new year 2019 everyone !

 

Love,

hellosweetdessert

 

 

Strawberry White Chocolate Mousse Cake(Flourless/Gluten free)草莓之恋

Strawberry white chocolate mousse cake 3

It is the strawberries season and I loaded more berries during my groceries shopping. I wish everyday is berries day so I can decorate my cakes with these juicy, vibrantly colourful berries.

This cake is designed for  playing the fresh , red and juicy strawberries as the main component. Moreover, I want to create a flourless(or gluten free) cake by implementing the hazelnut and almond dacquoise. This dacquoise produces the best hazelnut aroma with a slight crunch to it ,which giving a new depth of texture to a normal mousse cake.

I have made this cake couple of times and I received very generous and amazing comments such as :” I am hiring your wife for my wedding cake!”,” I do not mind eat this everyday!”,” I have eaten half of the cake by myself “. I never thought men could  love strawberry flavour mousse cake that much. Guess I must done something right to prove men can choose strawberry shakes too. 😛

I am over the moon for anyone accepting my creation with such positive comment.I am blessed.

So I do hope you all like it too. ^_^

(this recipe has been made for couple of times since 2015 till now)

 

Few components you need:

  • Raspberry-strawberry gelee
  • White chocolate mousse
  • Hazelnut and Almond dacquoise
  • Strawberry mousse
  • Pink glacage/glaze

 Strawberry white chocolate mousse cake 8

 

Strawberry white chocolate mousse cake 4

 

Raspberry-Strawberry Gelee:

  • 100g raspberry frozen
  • 60g castor sugar
  • 100g fresh strawberry puree
  • 1/4 tsp lemon juice
  • 6g gelatin leaves (soak in cold water until soften)

1)Heat up frozen raspberry  together with castor sugar until thickened.

2)Blend the mixture into puree.Add in strawberry puree and gelatin.Mix well.Add in lemon juice.Mix well.Strain.

3)Pour into 5″cake ring(which wrapped with cling wrap at the bottom) sits underneath a tray lined with baking paper.

4)Allow to set in freezer for at least 4 hours or more.

raspberry gelee

White Chocolate Mousse:

  • 60g Cadbury baking white chocolate ( or any baking white chocolate)
  • 1  small egg, room temperature
  • 1 tbsp castor sugar
  • 100ml Bulla whipping cream ( or any whipping cream)

1)Beat whipping cream to soft peaks.

2)Melt white chocolate.

3)In a bowl: Beat egg and sugar until ribbon stage(a) over bain marie(b).(Ensure water is 40C )

4)Fold egg mixture through the whipped cream.

5)Scoop out one ladle of egg-cream mixture from step (4) and fold through melted white chocolate to well combine.Then fold it back to remaining egg-cream mixture.

6)Pour onto the hardened raspberry-strawberry gelee earlier and allow to set in freezer for at least 4 hours or more.

 

white chocolate mousse

 

Note:

(a)What is ribbon stage?

A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.

(b)Bain marie or double boiler means a pan of hot water in which a cooking container is placed  above it for slow cooking. Please remember do not allow the hot water touches the bowl of chocolate mixture while using slow heat cooking it.

 

Hazelnut and Almond Dacquiose:

  • 25g hazelnut meal
  • 25g almond meal
  • 10g Western Star unsalted butter ( or any unsalted butter)
  • 50g castor sugar
  • 6g corn flour
  • 40g egg whites
  • Icing sugar for dusting

1)Preheat oven to 170C. Line baking tray with baking paper or non-stick baking mat.

2)Melt butter. Mix hazelnut and almond meals with half of the castor sugar together.

3)Beat egg whites in a clean mixing bowl till bubbly foam, and slowly add in sugar while beating to stiff peaks meringue(c).

4)Fold in meringue into dry ingredients in 3 additions.

5)Add in spoonful of meringue mixture into melted butter.Fold together.

6)Pour butter mixture into rest of meringue mixture.Mix well.Pour into a piping bag.

7)Pipe  in circular motion into a 5″ round disc .Dust with generous amount of icing sugar.

8)Bake for 18-20 minutes until lightly golden brown.

 

hazelnut&almond dacquoise

Note:

(a) Dacquoise is a dessert made with layers of almond and hazelnut meringue and whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning ‘of Dax‘, a town in southwestern France.

(b)If cannot find hazelnut meal, you can kindly eliminate hazelnut meal and increase almond meal to 50g.

(c)what is meringue?

Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

(d)Always remember when folding meringue into flour mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.

 

Strawberry Mousse:

  • 4g gelatin leaves(soak in cold water till soften)
  • 180ml Bulla whipping cream ( or any whipping cream)
  • 110g strawberry puree
  • 40g castor sugar

1)Process fresh strawberries into puree.

2)Beat whipping cream to ribbon stage. [Picture 1  ]

3)Put half of strawberry puree and sugar in a saucepan.Gently warm till sugar dissolved.

4)Squeeze water from soaked gelatin, add into saucepan from step (3).Stir well.

5)Strain into mixing bowl. Add the remaining strawberry puree in.

6)Pour in whipped cream. Fold to combine.

strawberry mousse

 

Assemble:

1)Lightly torch the edges of the 5″ cake ring containing gelee and white chocolate mousse. Remove the set mousse from cake ring.

2) Place the hazelnut-almond dacquoise onto the base of a 6″ cake ring lined with baking paper in a tray.

3)Pipe in strawberry mousse around the cake ring. Place the raspberry gelee-white chocolate mousse onto the dacquoise.(White chocolate mousse touches the dacquoise)

4)Pipe in remaining strawberry mousse, smooth the top. Allow to set in freezer for at least 4 hours or more.

 

assemble 1

 

Pink Glacage:

  • 125g Bulla cream ( or any brand of cream)
  • 10g castor sugar
  • 25ml glucose ( or corn syrup)
  • some pink food colouring
  • 100g Cadbury baking white chocolate
  • 3g gelatin leaves (soak in cold water till soften)

1)Bring cream, sugar and glucose to boil at 85C.

2)Add in chocolate in few additions.Combine.Stir

3)Stir in soften gelatin.Mix together with pink food colouring and strain.

4)Allow to cool down to 25C.

Note:

(a)Stir the glaze now and then before glazing to prevent skin forming.

(b)Remember to be quick and generous when pouring the glaze over the mousse.

 

Assemble II:

1)Remove the mousse from freezer, lightly torch around the cake ring for few seconds. Remove the mousse from ring.

2)Place cake back to freezer for 15 minutes.

3)Place a small cake ring onto a tray. Place the mousse onto the cake ring.

4)Pour the pink glaze over the mousse.Allow to drip off excess.

5)Decorate with some fresh strawberries and macaron shells, dust with some icing sugar  or decorate with however you, go wild with your imagination.

pink glaze

 

 

 

Strawberry white chocolate mousse cake 5

 

 

Hope you like this sharing.

 

Strawberry white chocolate mousse cake 1

 

Today’s Word:

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Moist Chocolate Cake with Coffee Mousse

Coffee mousse chocolate cake

by Sivia

I love chocolate and coffee.

What     about      you?

Nothing much to describe for these two simple combination.It just as though a magical chemistry reaction occurred once slip into your mouth, you will fall in love when you love both so deeply.

The moist,rich and chocolatey cake, combined with the addictive coffee aroma,ice cream-like coffee cream, as though you are having ice cream soft cookies in your mouth, the closest words I could describe.

Oh yeah, although it sounds rich, apparently not too overly sweet.

Girls love flower, and so do I.

This is my another experimental chocolate work.

Shall we get started?

Coffee mousse chocolate cake10

Coffee mousse chocolate cake3

Few components you need:

  • Moist Chocolate cake
  • Coffee mousse
  • Dark chocolate glaze
Coffee mousse chocolate cake5

by Sivia

Coffee mousse chocolate cake7

by Sivia

Moist Chocolate cake:

@makes one 5″ round cake

  • 45g  Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 35g  Western  Star unsalted butter ( any unsalted butter)
  • 18g  Bulla whipping cream ( or any dairy whipping cream)
  • 35g  egg yolks
  • 90g  egg whites
  • pinch of cream of tartar
  • 28g  castor sugar
  • 14g  cake flour
  • 20g  Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)

1)Melt chocolate, cream and butter  over bain marie(a) (double boiler) until all dissolved. Mix well.

2)Lightly beat egg yolks and slowly add into chocolate mixture from step (1). Sift in cake flour and cocoa powder.

3)Beat egg whites and pinch of cream of tartar until foamy, slowly add in castor sugar and continued beating to soft peaked formed.(this is called “Meringue”)(b)

4)Fold in 1/3 of meringue from step (3) into chocolate mixture (You might find the mixture is slightly hard to mix but keep whisking until well combined.) Fold in remaining meringue till all incorporated.

5)Oil the 5″ round cake pan and line with grease-proof paper on the bottom and sides.

6)Pour in the cake batter into cake pan and bake in water bath(d) at 140C for 40-60 minutes or until inserted skewer in the middle comes out clean,depending on individual oven.

7) Once baked, remove from oven and inverted to cooling rack.Allow to cool completely.

Note:

(a)Bain marie or double boiler means a pan of hot water in which a cooking container is placed  above it for slow cooking. Please remember do not allow the hot water touches the bowl of chocolate mixture while using slow heat cooking it.

(b)what is meringue? Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

c)Always remember when folding meringue into chocolate mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.

(d)To prepare a water bath for baking, put your filled cake pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller cake pan. I am using normal round cake pan.If you are are using removable cake pan, remember to wrap the bottom with 2 layers of aluminium foil to prevent water seepage.

Classic chocolate cake3

Classic chocolate cake4

Coffee Mousse:

  • 230g Bulla whipping cream ( or any whipping cream)
  • 4g gelatin powder
  • 26g Liddells Lactose free full cream milk ( or any milk)
  • 2 tbsp castor sugar
  • 1 tbsp coffee powder ( or  decaffeinated coffee powder)

1)Dissolved coffee powder into milk. Add in gelatin powder. Microwave for 10 seconds on high heat until gelatin and coffee powder dissolved.Set aside.

2)Beat cream to ribbon stage, then add in coffee mixture. Beat till soft peak formed.

Assemble I:

1)Once cake cooled, place a 6″ cake ring onto a baking tray lined with baking paper. Pour in the coffee mousse into the ring, then place the moist chocolate cake onto the mousse.Fill up the gap with remaining coffee mousse. Smooth out the mousse with palate knife.

2)Allow to set in freezer for at least 4 hours or overnight.

assemble-coffee mousse chocolate cake1

Dark Chocolate Glaze:

  • 6g gelatin leaves
  • 78ml water
  • 60g castor sugar
  • 33g Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)
  • 57ml Bulla whipping cream ( or any cream)

1)Bloom gelatin till soft in cold water.

2)Put sugar and water in a saucepan, bring to boil, then continue to simmer over low heat for 2-3 minutes.

3)Add the sifted cocoa powder and the cream. Mix well.

4)Bring back to the boil, simmer for 4-5 minutes.

5)Take pan off the heat, add the soften gelatin and stir till dissolved.

6)Strain, leave to cool.

assemble-coffee mousse chocolate cake2

Note:

a) Remember to stir the glaze on and off to prevent thick skin formed.

b)Best glaze to used at temperature of 28-33C. I used my glaze at 28C.

Assemble II:

1)Take mousse out from freezer, heat the outer ring with hair dryer or warm towel for seconds. Remove the cake out from the ring( put the mousse onto a bottle, gently push the ring downwards). Put the mousse back to freezer for 20-30minutes.

2)Take out the mousse, and pour the  dark chocolate glaze all over the mousse.Allow glaze excess to drip off.

3)Decorate with chocolate flower and spray with edible gold spray.

Note:

a)How to prepare glazing work area:

1) Put a jam jar into a big mixing bowl. Place mousse onto the jar, and glaze.

2) Place cooling rack onto a baking tray.Place mousse onto the rack and glaze.

b)Decoration is up to your own imagination.

Coffee mousse chocolate cake2

Coffee mousse chocolate cake1

by Sivia

Hope you like this sharing.

Your comments and visit are so much appreciated. Thank you for dropping by ^_^

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Ferrero Rocher Mousse

ferrero rocher mousse1

How many of you love these small little monster “Ferrero Rocher” chocolate balls?

I love it! Everytime seeing these exquisite advertisement on Ferrero Rocher, it has just drawn me closer to my own little fantasy lane “making it”.

My aim is to make into a bigger version of Ferrero Rocher Mousse balls. Bigger the better, what do you think?

If you are interested, let’s have a look of my version?

 

ferrero rocher mousse 2

Components you need:

  • Chocolate wafer
  • Milk chocolate cremeux
  • Chocolate cream chantilly
  • Chocolate ganache
  • Edible gold spray

 

ferrero rocher mousse 4

 

 

 

Chocolate wafer:

  • 23g rice pop
  • 90g  Cadbury baking milk chocolate( or any baking  chocolate)

1)Melt the chocolate in microwave on high heat, bring out and stir well every 10 seconds until completely melted.

2)Pour in the rice pop into melted chocolate and mix well.

3)Pour into 4 x 7cm diameter of hemisphere silicon moulds. Spread the mixture around the mould to form a thin layer around the hemisphere.(Remember to leave small gap for other fillings)

4)Chill in freezer until completely harden.

ferrero rocher mousse step 1

 

Milk Chocolate Cremeux:

  • 50g Cadbury   baking milk chocolate button ( or any baking milk  chocolate )
  • 22ml Liddells Lactose free full cream milk ( or any milk)
  • 95g Bulla whipping cream ( or any dairy whipping cream )
  • 18g egg yolks
  • 9g castor sugar
  • 9g Western Star unsalted butter ( or any unsalted butter )

1)Put chocolate in a bowl.

2)Bring milk and cream to just boil.Off heat.

3)Beat yolks and sugar til light in colour with hand mixer.

4) Add in half of the hot cream into egg mixture, whisking till smooth. Pour in remaining hot cream mixture and keep whisking until all combined.Return over low heat, stir the mixture and cook till it coats the back of a spoon (or till 82C-84C) [Picture in step 4 ]

5)Switch off the heat. Strain over chocolate. Mix until smooth.

6)Add in butter, mix till smooth.

7)Spread into a shallow tray, cover with cling wrap, leave in fridge to semi-set for piping later. Pour into a piping bag with round nozzle.

Dark chocolate cremeux 1

 

Dark Chocolate cremeux 2

Assemble I:

1)Once the mixture become semi-set, pipe onto the rice pop mixture to fill up the gap. Arrange and lightly press in 2 whole  hazelnuts into the middle of  cremeux on 4 separated hemisphere. Leave to set in the freezer for 4 hours.

ferrero rocher mousse step 2

 

Chocolate Cream Chantilly:

  • 200g Bulla whipping cream (or any whipping cream)
  • 4 tsp Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 4 tsp castor sugar

1)Beat everything together to firm peaked. Pour into piping bag.

 

 

Assemble II:

1)Pipe around 4  x 8cm diameter hemisphere silicon moulds. By using a spoon, lightly spread the cream evenly with a spoon to ensure no gap was found otherwise you might see air trap inside the final mousse when peel off.

2)Take out the 7cm  hemiphere silicon moulds out from freezer. Remove each hardened mousse from moulds. Gentle press the hardened mousse into the chocolate cream chantilly. Remove excess cream chantilly and smoothed out. Keep in the freezer for at least 4 hours or overnight until hardened.

ferrero rocher mousse step 3

 

Chocolate Ganache:

  • 150ml Bulla whipping cream ( or any whipping or thickened cream)
  • 125g Cadbury baking milk chocolate ( or baking milk chocolate)
  • 13g Western Star unsalted butter ( or any unsalted butter)

1)Bring cream to boil. remove from heat.

2)Pour into chocolate. Mix well until chocolate is melted.

3)Stir in butter.Mix well.

4)Allow to cool until 30C.

ferrero rocher mousse step 4

 

Assemble III:

  • 80g hazelnut, chopped finely

1)Take out the hemisphere mousse from freezer, remove from the moulds.

2)Press the chopped hazelnuts all around the mousse.(You can let the mousse bring back to room temperature for few minutes, then press the hazelnuts around to it stick to the mousse)

3)Stack 2 hemisphere altogether into a sphere. Repeat this for making another sphere.

4)Pour the chocolate ganache all over the hemisphere mousse.Allow to drip off excess.

5)Spray edible gold spray all over the 2 spheres Ferrero Rocher mousse. Chill in fridge for an hour before serving.

6)Remember to share with few person.

ferrero rocher mousse step 5

ferrero rocher mousse 5

Note:

(a)If you do not have edible gold spray, you can remove from the recipe.

(b)If you preferred more hazelnuts, you can sprinkle more nuts onto the chocolate ganache as well.

(c)This is a crazy idea that I fantasized for awhile, so go crazy with any other ingredients you prefer.

 

ferrero rocher mousse 6

Thanks for visiting and welcome to drop by your comment. ^_^

 

 

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Love,

hellosweetdessert

Easy Japanese Strawberry Shortcake (Light & Moist)

japanese strawberries shortcake3

I love cottony, moist and light strawberry shortcake and I really want to make this cake in no time.

This cake is done in a day and serve after few hours. Yummilicious!

Let’s get started on a simple shortcake.

Dear Honey bun Hubby~ 

HAPPY 12th Anniversary

Thank you for holding my hands  

                                          Love, Wife

japanese strawberries shortcake8

What is Japanese Strawberry Shortcake?

Japanese strawberry shortcake is a layered sponge cake with a strawberry and whipped cream filling, and whipped cream frosting.  Unlike the American concept of strawberry shortcake , there are normally sweet biscuits/scones topped with strawberries and whipped cream.

japanese strawberries shortcake4

japanese strawberries shortcake6

Components you need:

  • sponge cake
  • cream Chantilly
  • fresh strawberries

Sponge (Egg separation method):

  • 4 egg yolks
  • 20g castor sugar
  • 60g Liddells lactose free milk( or any milk)
  • 40g vegetable oil
  • 80g cake flour
  • 20g corn flour
  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 70g castor sugar

1)Whisk egg yolks and 20g of castor sugar.

2)Mix in oil and milk to well combine.

3)Sift in all flours and mix well.

4)In a  clean bowl:Beat egg whites and cream of tartar until foamy,add in castor sugar in 2 additions and keep beating it on high speed until soft peak achieved.

5)Fold in 1/3 of meringue(a) into yolk mixture from step (3) to well combined, then fold in the remaining meringue to well combine without deflating the volume.

6)Pour into a prepared 10″ X 14″ baking tray lined with baking paper.Bake at preheat oven of 170C for 20 minutes or until it springs back when press in, depending on individual oven.

7)Once baked, remove pan from oven and invert onto a new sheet of baking paper. Allow to cool.

8)Once cooled, peel off the baking paper and cut out 4 pieces of 5″ circle discs.

9)Wash strawberries, dry it and slice thinly.

10)Prepare the cream chantilly.

step1(sponge)

step2(sponge)

Note:

(a)what is meringue? Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

(b)Always remember when folding meringue into yolk mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.

(c)You can bake this sponge at 180C for 15 minutes.For my sponge to achieve cottony , airy and moist texture,  adjust to 170C for 20 minutes until golden brown and spring back when lightly press in.The temperature sometimes greatly  depend on individual oven.(watch your oven temperature)

Cream Chantilly:

  • 250g Bulla whipping cream ( or any dairy whipping cream)
  • 2 tbsp of castor sugar
  • 1/2 tsp vanilla paste ( or vanilla essence )

1)Beat cream, sugar and vanilla paste together until thickened or firm peak formed.

2)Spoon 1 cup of cream into piping bag with round nozzle attached.Chill in fridge.

 

First option to assemble:

Assemble 1 :

  • some strawberries, sliced thinly
  • cream chantilly
  • sponge

1)Place 1st piece of sponge onto your rotating cake stand or just table.

2)Spread some cream on the sponge, and arrange strawberries onto the cream.

3)Top up with 2nd piece sponge, spread some cream and arrange strawberries onto the cream.

4)Repeat step (3).Finally cover with last piece of sponge.

5)Frost your entire cake with cream chantilly.

6)Pipe some cream with tear drop shapes around the edges of the cake, top up with some sliced strawberries.

7)Serve.

assemblejapanese strawberries shortcake

japanese strawberries shortcake1

japanese strawberries shortcake7

Note:

(a)For beginners to frost your cake:You can frost your cake with thin layer of cream first, allow to chill in the freezer for 30 minutes. Take out and frost with another layer of cream.( both layers of the cream should not be too thick)

(b)Decoration is up to your own imagination.So go wild with your imagination.

(c)You can just bake a classic sponge cake and slice into 4 pieces but my aim is to save electricity(heheheh, baking can be expensive for the electricity).A classic 6″ shortcake after frosting which produced 5″  circle discs  need to be baked for 25-30 minutes and slice into 4 equal pieces with good cutting skills. To me, I want to use minimal time, effort to bake and slice my sponge.With this sponge cake method,you will achieve even size of sponge pieces.

(d)This cake is not too sweet which I like.The berries are on season, definitely the first batch of sweetness as I don’t like sour strawberries.

If happen you enjoy more cream chantilly , feel free to increase the amount of whipping cream, and add sugar to your own taste. Since I love the flavour of vanilla, I added this vanilla paste which you can see these vanilla seeds are visible in my cream chantilly.

(e)Normal sponge cake usually using  whole egg and beat into ribbon stage, then fold with flours. I find it, that sponge cake is little dry and requires some sugar syrup to moisten it before layer with cream and berries. Egg separation method which means separate egg yolks and whites, and beat the egg whites with sugar (to soft peak)to create alot of air pockets inside , then fold with yolk mixture will create softer texture. Besides, I bake this under 170C to get more cottony and moist sponge cake.

How to choose good strawberries

  • After reading some articles on how to choose good berries, I found the same description of the berries that has to be even size with pointy tail.
  • If you found odd shapes of the berries or extremely huge(sometimes it can be square or very odd  shape, they are normally genetically modified food, please don’t get them)

japanese strawberries shortcake5

 

Second option to assemble:

Sometimes, I love to play around with this easy, quick and soft-cottony Japanese shortcake:

1)I used the same recipe but little adjustment on the cream chantilly (probably minus or plus on the cream depending on your preference).

2) using the same recipe for the cottony sponge above, baked in the same rectangle 10″ x 14″ baking tray lined with baking paper, then trim the cooled sponge into 2 x rectangle ( roughly 5″ x 14″ each piece)

strawberryshortcake1

Assemble 2:

1) Prepare the 2 x rectangle sponge, chantilly cream and sliced strawberries on hand.

2) Place the 1st piece of sponge onto your rotating cake stand or table.

3)Spread decent amount of chantilly cream on the sponge, and arrange fresh strawberries onto the cream, then lightly press down the berries. Spread small amount of cream onto the berries just to cover it.

4) Top up with your 2nd piece sponge, and spread decent amount of this luscious cream on top of this sponge (I would say depending on are you that kind of cream lover like me? No harm for more cream) .

5) Trim all the edges of this cake to give a nice and clean appearance so you can see the layers of this shortcake.

6) Pipe some cream with tear drop shapes around the edges of the cake, top up with some sliced strawberries, or decorate how ever you prefer for your cake with the berries and cream, so you enjoy this cake with your love ones. 

7) Serve immediately, or set in the refrigerator for little more ( cover in a cake container so it won’t become dry ) during the hot summer day.

Enjoy ~ 🙂

 

Hope you enjoy this japanese shortcake with 2 decoration options.

Your visit and comments are greatly appreciated.

 

Love, 

Sivia

hellosweetdessert

 

Jasmine Orange Cake (Spring Edition)

jasmin bavaroise & orange sponge7

by Sivia

jasmin bavaroise & orange sponge2

by Sivia

It’s spring !

I love flower blossoming season. I love how the trees are looking alive with vibrantly attractive flowers, bees are awaken from hibernation to start their hectic nectar-sucking job.

I love the aroma release from tea.To me, Jasmine tea seems to be the type of tea that I am very familiar with.The aroma and the taste are very distinctively easy to recognize.

I love experimenting

especially with the aroma and taste from the daily food I consume. Tea and fruit should go well after all many fruity tea is so available nowadays.

Orange + Jasmine = Deliciousness

I hope you like my little tasty experimenting dessert to celebrate the spring.

Let’s get started!

Components you need:

  • Orange sponge
  • Jasmine bavaroise
  • Red Chocolate glaze
  • Chocolate bowl  for decoration (optional)

jasmin bavaroise & orange sponge10

jasmin bavaroise & orange sponge5

by sivia

Orange Sponge:

  • 50g whole eggs
  • 10g icing sugar
  • 5g cake flour
  • 5g plain flour
  • 30g almond flour
  • 50g egg whites
  • 10g castor sugar
  • 8g vegetable oil
  • 1/2 whole orange

1)Sift all the flours.

2)Boil orange.Once boiled, peel off the skin, slice into chuncks, deseed. Process it to form a puree in blender.Set aside.

3)Beat egg and icing sugar until pale then add in the orange puree and mix well.

4)Fold in the flours and mix well. Add in the oil and mix well.

5)In other bowl: Beat egg white and sugar to foamy,slowly add in sugar and continued beating to reach soft peak.

6)Fold  meringue(a) into yolk mixture in  3 additions.(without deflating the air pockets)

7)Pour batter into a prepared pan of 8″ x 10″ ( 20cm x 25cm) lined with baking paper.

8)Bake at 200C for 15-20 minutes,until golden brown ,depending on individual oven.

9)Once baked, remove from oven and lay onto a new baking paper.Peel off the old baking paper immediately.Cool down.

10)Once cooled down, cut out (6 x 38mm )and (6 x 57mm )round discs.Total: 16 round pieces sponge.

orange-puree

orange joconde

Note:

(a)what is meringue? 

Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

jasmin bavaroise & orange sponge11

Jasmine Bavaroise Mousse:

  • 170ml  Liddells Lactose free milk  (Or any milk)
  • 1/4 tsp vanilla paste
  • 1/3 tsp jasmine tea
  • 27g castor  sugar
  • 27g egg yolks
  • 4g gelatin leaves
  • 150ml Bulla  whipping cream (Or any whipping cream)
  • 1/2 tbsp castor sugar

1)Bring jasmine tea, vanilla paste and milk to a boil in a saucepan. Off heat.Leave to infuse for 20 minutes with lid on.

2)In a mixing bowl: whisk together egg yolks and sugar until light in colour.

3)Pour half the boiled liquid into egg mixture, mix well.

4)Return mixture to the remaining boiled milk mixture to heat.Stir well.

5)Continue cooking the liquid until thicken, coats the back of the wooden spoon, and reaches 82-84C.

6)Add soaked gelatin to custard and strain into a bowl in an ice bain-marie(a).

7)Beat cream to ribbon stage(b).

8)When custard is cold, remove the bowl from ice bain marie.

9)Fold in whipped cream into cold custard and mix well.

jasmin bavaroise

Note:

(a)What is ice bain-marie?

Place the bowl of  hot custard under another bowl containing ice cubes to cool it down.

(b)What is ribbon stage?

A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.

(c)What is bavaroise?

Creme Anglaise + Whipped cream = Bavaroise

Bavaroise: a french name for bavarian creme. It is a delicate cream dessert with a Cr̬eme Anglaise base, and then aerated with whipped cream or yogurt, egg whites and various flavourings such as fruit pur̩e, chocolate, coffee, tea or liqueurs before being set in the refrigerator with gelatin.

Assemble I:

1) Pour in some jasmine Bavaroise  into 6 separated 6cm  half sphere silicon baking moulds.

2)Place the small round disc  orange sponge into the bavaroise. Top up with more bavaroise.

3)Place big round disc orange sponge into the jasmine bavaroise and lightly press in. Remove excess bavaroise.

4)Allow to set in the freezer for at least 4 hours or overnight.

assemble

Red Chocolate Glaze:

  • 250g Bulla cream ( or any cream)
  • 20g sugar
  • 50ml glucose
  • some red food colouring paste
  • 130g Cadbury baking white chocolate ( or any white chocolate)
  • 6g gelatin leaves

1)Bloom gelatin in cold water until soften.

2)Bring cream, sugar, glucose and food colouring to boil at 85C.

3)Add in white chocolate in few additions. Stir to combine.

4)Sitr in soften gelatin, mix well. Strain.

5)Allow to cool down to 25C-28C.

Note:

  • It is best to cool down the chocolate glaze till 25-28C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • you can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)

How to make chocolate bowl:

1)Melt some dark chocolate. Pour into a piping bag.

2)Ready with a 7cm half sphere silicone moulds.

3)Cut off small tip of the piping bag.

4)Pipe some lines over the moulds or any shapes you like. Set in the freezer.

5)Gently remove the chocolate bowl from the silicone moulds.

Assemble II:

1)Remove the half sphere mousse from the moulds.Place onto a prepared cooling rack that sits above a baking tray.

2)By using a ladle, gently ladle the red glaze over each mousse. Allow to drip off the excess.

3)Decorate with chocolate bowl or any fruits that you like.Go wild with your imagination.Serve.

chocolate glaze

Note:

a)Remember to place the dessert into refrigerator to bring the temperature back to optimum temperature before eating.

b)Chocolate bowl is optional for decoration, it can be removed from the recipe and the cake still taste like spring.Yummy.

jasmin bavaroise & orange sponge9

jasmin bavaroise & orange sponge3

Hope you enjoy this dessert!

Thank you for dropping by and deeply appreciate your comments.

Gardening_Spring_Flower

Chocolate Banana Mousse Cake 巧克力香蕉慕斯蛋糕

chocolate banana 5

by sivia

                             I remembered how Chocolate Banana mousse cake enticed me  once I tasted .The velvety and chocolatey mousse combined with the soft cottony sponge. I love mousse cake.I think sponge and mousse are heavenly compatible to each other,one cannot lost the other. The banana definitely is one of the main  flavour  to the entire cake.Can’t complaint.This is how I fall in love to mousse cake,madly in love.
                          Chocolate banana cake is classic, everyone has their way of doing it. I have been baking this couple of times in my life  evolving from using instant sponge cake mix(17 years old) to making it from scratch (now).And this is another version of it. Hope you all like this sharing ^_^
Let’s get started, shall we?
chocolate-banana-1.1

Components you need:

  • Chocolate sponge
  • Torched banana/ fresh banana
  • Coffee chocolate round disc (optional)
  • Chocolate mousse
  • Chocolate glacage/glaze

chocolate-banana-2.1

 

chocolate-banana-3.1

Chocolate Sponge: 

  • 2 egg yolk
  • 10g castor sugar
  • 15g salad oil
  • 30ml Liddells lactose free milk ( or any milk)
  • 15g cake flour
  • 10g Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 2 egg white
  • drop of lemon juice/white vinegar
  • 20g castor sugar
1) Sifted flour and cocoa powder. Line a 7″ cake pan with baking paper. Preheat oven to 180C.
2)Whisk yolk and sugar together to well combine.
3)Add in oil and milk.Mix well.
4)Add in sifted flours in 2 additions, mix to well combined.
5)Beat egg whites and a drop of vinegar in a clean bowl to foamy stage, add in sugar slowly , continued beating to stiff peak.
6)Scoop out one-third of meringue(a) to mix with yolk-mixture at step (4).Fold in remaining meringue to batter in 2 additions to well combine.
7)Bake: 180C, 10-15 minutes depending on individual oven.
8)Remove cake from oven to cool down. Remove baking paper and cut into slightly smaller than 6″ in diameter.( We are going to use 6″ cake ring, so we need to cut into a round sponge slightly smaller than 6″ in diameter)
chocolate sponge
Note:
(a)what is meringue?
 Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside . Usually to double or tripled of volume.

Torched Banana:

  • 1 and half banana, (depending on size, you can use more if you love banana, the more the better)
  • some brown sugar(optional)
  • torched gun
1)Peel off bananas and halve it.
2)Sprinkle with some brown sugar onto each banana.(ignore this step if prefer no sugar)
3)Caramelize each banana with torch.Set aside for later use.
torched banana
Coffee Chocolate round disc: (optional)
  • some  coffee chocolate button or some baking chocolate.
1)Melt some of the compound chocolate, and lightly spread on a sheet of baking paper. Put another sheet of baking paper ont op of the chocolate,and using a tray to lay on top(reduce the chocolate disc wobbles).Keep in refrigerate until set
2)When the chocolate is set, using a 5″ round cutter,dip the round cutter into warm water, wipe it to dry. Cut a round disc out.

Chocolate Mousse:

  • 300ml Bulla whipping cream( or any whipping cream)
  • 140g Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 2 eggs
  • 2 tbsp of sugar
1)Melt the chocolate over a pot of simmering water(do not allow water to touch the bowl of chocolate)
2)Beat eggs and sugar in a pot of simmering water(do not allow the water touches the bowl of egg mixture). Keep beating the egg and sugar until fluffy and pale or ribbon stage(a)[Step 3 in picture below]
3)Fold the egg mixture step (2) into melted chocolate at step (1).
4)In a clean bowl: beat whipping cream until soft peak formed.
5)Fold whipped cream into egg-chocolate mixture at step (3) in 2 additions until a velvety chocolate mousse achieved. Pour into a piping bag.
chocolate mousse
Note:

(a)What is ribbon stage?

A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.

Assemble (1): 

1)Place 6″ cake ring onto a baking tray lined with baking paper underneath.
2)Place the chocolate sponge, and pipe chocolate mousse onto the sponge to cover the sponge.
3)Place the coffee-chocolate round disc on (Optional if you dont want to add ),please jump to step (4).
4)Arrange torched banana slices all over the mousse.
5)Cover with remaining chocolate mousse.
6)Smooth the top and allow to freeze until set for at least 4 hours or overnight.
assemble 1

Chocolate Glacage:

  • 260g Bulla cream ( or any cream)
  • 180g sugar
  • 60g Hershey unsweetened cocoa powder (Or any cocoa powder)
  • 6g gelatin leaves (soak in cold water till soften)

1)In a pot:add in cream, sugar, cocoa powder(sifted),keep cooking and stirring under medium heat.

2)After the mixture came to boil and cocoa powder has dissolved.Remove from heat.

3)Add in the soaked gelatin sheet(discard the water),stir till dissolved.

4)Strain the mixture and allow to cool to room temperature.Stirring occasionally to avoid skin form.

 

Note:

  • It is best to cool down the chocolate glaze till 28-33C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • You can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)

 

Assemble (2):

1)Take out mousse cake from freezer, remove the cake ring by using hair blower to gently heat up all around cake ring for few seconds.
2)Place mousse cake onto a cooling rack sitting above a baking tray.
3)Pour the chocolate glacage all over the mousse.Allow to drip excess.
4) Decorate however you like.
chocolate glacage
Note:
1.If you prefer slicing the bananas in smaller pieces, then arrange around the mousse, of course you can do that.
2.Do not sprinkle sugar onto sliced banana if preferred less sweet.
3.If you have no torch gun, you can just arrange sliced banana.
4. This  cake is preferably eaten fresh with the bananas inside.
5.Be generous and quick when glazing your mousse cake so it does not have air bubbles trap into your glaze which resulting wrinkles on the glaze.
6.Eliminate the coffee chocolate round disc from the recipe if preferred without it.
chocolate banana 4

chocolate banana 2

by sivia

Hope you enjoy this another version of chocolate banana.
Thank you for dropping by and deeply appreciate your comments ^_^
Today’s word:
1512652_10152166759612384_1061386593_n

 

Banana L’Opera 香蕉欧培拉蛋糕

 

Banan L'opera

by sivia

I wanted to try second time of opera and the banana concept is the key from one of my readers here(U know who u r :P, thank you so much) I wanted to do it from how she told me: Strong banana and chocolate flavour,less on the coffee(unlike the classic one).I am aiming to reduce the sweetness by adding less buttercream onto this cake,but it still taste very delish!Here you go~

Opera cake 2

by Sivia

 

Few components:

  • Banana Joconde
  • Coffee(Decaf) syrup
  • Coffee(Decaf) buttercream
  • Banana buttercream
  • Dark Chocolate Ganache Filling
  • Dark Chocolate Glaze

 

  •  chocolate banana Opera 3

Banana Joconde:

  • 63g almond powder
  • 63g icing sugar
  • 18g cake flour
  • 85g eggs
  • 1 ripen banana, mashed
  • 80g egg whites
  • 16g castor sugar
  • 18g Western Star unsalted butter ( or any unsalted butter)

Banana Joconde

 

1)Preheat oven to 200c.Line baking paper onto a 30cmX30cm baking tray.

2)Sift almond powder, icing sugar and cake flours.Set aside.

3)In a mixing bowl: beat eggs until ribbon stage(a), fold in the almond-icing-flour mixture and banana mashed.(Do not over mix)

4)In another clean mixing bowl: Beat egg white till foamy stage, slowly add in sugar and continued beating till stiff peak achieved.

5)Fold in 1/3 of meringue(b) into the egg-flour mixture to ligthen it.Then, fold in the remaining meringue.(Do not over mix otherwise deflate the air bubbles)

6)Pour in the melted butter and mix to just well combined.

7)Bake at 200C for 8-15 minutes,or to light golden brown,depending on individual oven.

 

Note:

(a)Ribbon stage? Aerated of eggs with sugar by whisking it. As you lift the egg mixture, it will fall back on itself and a trail of “ribbon” will be left across the surface. The ribbon will hold shape for a moment and then sink back into the mixture.

 (b)what is meringue? Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

 Simple  Coffee Syrup (Decaffeinated)

 

Simple coffee syrup

 

Italian Buttercream:

  • 1/2 cup sugar
  • 30ml water
  • 2 egg whites
  • 225g Western Star butter,unsalted(room temperature) or any unsalted butter

 

1)Combine water and sugar in a saucepan over medium heat.Bring it to boil. Once it starts boiling, insert a candy thermometer.

2)Standby your butter cubes on other side.

3)Whip egg whites in mixing bowl of a mixer to soft peaks, at medium-high speed. (Goal: egg whites whipped to soft peaks by the time sugar reaches 112C.)

4)When sugar reaches 112C, add it to egg whites in a slow steady stream on medium speed. (Careful: Pour sugar directly into egg white without hitting edge or side of bowls or beater)

5)Increase speed to high and beat until cooled to room temperature. ( Test with thermometer if cooled meringue is at or lower than 35C.)

6)Reduce mixer speed to medium, start adding butter ,one at a time. Mix well and be patient.

7)When all butter has been added, continued beating at high speed until incorporated or a completely smooth buttercream is obtained.

 

italian meringue buttercream

Note:

(a)Do not panic if you see curdled during the stage where adding butter, keep beating at high speed ,you will see it comes back together and become smooth.

(b)Ensure you butter is cut into small cubes and it is in room temperature, not too soft and not firm to touch. When you touch it, it leaves a soft dent on the butter.

(c)If your kitchen happen to be hot, you can use a bowl of cold ice sits underneath the italian meringue while adding your butter into. It helps to prevent butter to split due to  the heat from italian meringue.

 

From Italian Meringue buttercream we prepared, we make into 2 different flavours:

 

a)Decaf Coffee Buttercream:

  • 2/3 of italian buttercream(prepared above)
  • few tsp of the decaf coffee syrup(prepared earlier)

1)Whip all these together to get a smooth decaf coffee buttercream.

 

b)Banana Buttercream:

1 ripen banana,mashed(or few drops of banana essence)

1/3 of italian buttercream(Prepared ealier)

1)whip all together to get a smooth banana buttercream.(notice: using banana mashed will see chunks of banana puree,it is ok.If want to avoid it,use banana essence)

Dark Chocolate Ganache Filling:

 

Dark chocolate filling

Dark Chocolate Glaze:

 

Dark chocolate glaze

Another version of Chocolate glacage:

  • 260g  Bulla whipping cream ( or any whipping cream)
  • 180g sugar
  • 60g Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 6g gelatine leaves
  • 30g water (use to soak the gelatine)

1)in a pot:add in cream, sugar, cocoa powder(sifted),keep cooking and strring under medium heat.

2)After the mixture came to boil and cocoa powder has dissolved.Remove from heat.

3)add in the soaked gelatine sheet(discard the water),stir till dissolved.

4)Strain the mixture and allow to cool to room temperature.Stirring occasionally to avoid skin form.

 

 

chocolate banana Opera 4

 

 

 

Assemble:

1)Cut the banana joconde into 3 equal parts.

2)Brush Decaf coffee syrup onto the first joconde.

3)Spread decaf coffee buttercream then spread the chocolate ganache.

4)Add 2nd layer joconde.

5)Brush with syrup,then spread banana buttercream.

6)Spread chocolate ganache.

7)Layer the last joconde,brush syrup.

8)Spread decaf coffee buttercream.

9)Set inside the fridge to chill for few hours till buttercream has harden.

10)Remove cake from fridge,warm up the chocolate glaze if harden.

11)Pour the chooclate galze on top of the buttercream layer.(Dont worry to run over the edges)

12)Trim the 4 sides.Set in fridge for 30 minutes.

13)Decorate how ever u like.Slice and serve.

Banana chocolate Opera assemble

 

chocolate banana opera assemble2

 

 

Note:

1)Since no added colouring,I suggest to eat this cake fresh,not to keep too many days because of the added fresh banana in buttercream. 🙂

2)If you prefer stronger coffee flavour,welcome to add more into your syrup(coffee essence also can be used,but I tried to keep everything natural)

3)Dear friends,if you prefer sweeter ,double the recipe for the buttercream. As you can see from my buttercream layers,it consists of 2 layers decaf coffee buttercream & 1 layer banana buttercream 🙂

chocolate banana Opera 6

by Sivia

chocolate banana Opera 5

by Sivia

 

Sometimes,life is so full of unspeakable series that we never expect.I want to dedicate this cake for my love one,my only husband:” You’ve been so tired these days.You’ve become much stronger from all the things we have been through. I love you today and everyday.Thank you.”

 

Happy Trying 🙂

 

Baked Caramel & White Chocolate Cheesecake 烤白巧克力焦糖起司蛋糕

Baked white chocolate cheesecake 2

This white chocolate and caramel cheese cake sounded so sweet but once taste it, you will throw away the first “sweet” impression, it is not sweet at all, I am telling ya~ hehhehe

My husband loves cheesecake,the heavier of  the flavour the better for him.That explains why he gives me a pet name called: “Jong Belegen Kaas” which means “young cheese” in Dutch. So he bought 6 blocks of cream cheese,I cannot let it sit in fridge until all turn bad, then decided to make this cake after the first  block of cheese for tiramisu. I think more cheese to use in baking soon.

Classic baked cheese cake is his favourite and commonly bake for him, let’s try something new. I have packets of white chocolate from the last purchase, thought to use it for chocolate work during autumn,but I was living in flu during the entire autumn.I have to finish it quick. What about “white chocolate with caramel infusion?”

Let’s get started, shall we?

 

Baked caramel white choclate cheesecake4

(A)Biscuit Base:

  • 100g maria /McVITIES digestive biscuits ( or any digestive biscuit)
  • 60g Western Star unsalted butter, melted ( or any unsalted butter)

1) Process the cookies until formed crumbs, slowly pour in melted butter and mix to well combine.

2)Transfer the mixture to a (6″) 15cm removable around cake pan. Use a straight-sided glass or hand to spread and press the biscuit mixture firmly over the base.Allow to chill in freezer for 20 minutes.

(B)Cheese filling:

  • 170g Philadelphia cream cheese ( or any cream cheese )
  • 140g Bulla sour cream ( or any sour cream )
  • 50g sugar
  • 100g Cadbury baking white chocolate, melted over double boiler (Or any baking white chocolate)
  • 140ml Bulla whipping cream ( or any  dairy whipping cream )
  • 65g castor sugar
  • 1tbsp water
  • 2 eggs
  • 1/2 tbsp corn flour

1)Microwave cream cheese on high heat for 30 seconds.Beat cheese with sugar until creamy and soft.

2)Add in sour cream,then add in eggs, one at a time, and corn flour . Mix well.

3)How to prepare caramel:In a saucepan: Heat up sugar and water on medium high heat until turn amber colour, turn off the heat. [ Picture]

4)Microwave cream 30 seconds to 1 minute on high heat until just boiled, slowly pour into caramel (3).[Picture 3]

5)After 1 minute, stir in melted white chocolate into caramel from step (4).Mix well.

6)Pour in white chocolate-caramel mixture from step (5) into cheese mixture step (3).Pour into cake pan with the biscuit base earlier. Wrap in 2 layers of aluminium foil.

7)Bake at water bath  at 200C for 30 minutes ,then 150C for 30 minutes.

8)Once done, remove from oven, allow to cool completely. Chill in refrigerate for at least 6 hours or overnight. Remove from cake pan and serve.

Caramel white chocolate cheesecake Caramel white chocolate cheesecake1

 

Baked caramel white chocolate cheesecake1

Baked caramel white chocolate cheesecake2

 

 

Note:

a)When handling or making caramel, remember to be careful. When pouring the hot cream into hot caramel, you will see some big reaction from here, just stay alert.

b)Do not over cook the caramel until turn dark amber otherwise it creates bitterness in your caramel.Do not stir when cooking caramel.Only swirl around by moving the pan.

c)Alternatively, I baked this cake in a 8″(20cm) round removable cake pan for 200C for 30 minutes, then 150C for another 15 minutes.

d)Chill cheesecake overnight only taste better.

Baked carabel white chocolate cheesecake3

Baked caramel white chocolate cheesecake3

Hope you enjoy this sharing ^_^

 

 

Today’s WORD:

10330402_10152452025562384_776741173984101397_n

 

Thank you for your time here and deeply appreciate every single comment you leave. ^_^

 

 

 

 

Baked Cheese Cake@Strawberry Coulis烤乳酪蛋糕@草莓浆

baked cheesecake@strawberry coulis 1

by Sivia

My husband has been asking for a classic baked cheese cake.Since I bought this 6 packs cream cheese at good deal, thinking what to bake with it.

Classic baked cheese is something heavy in cheese.I remembered that he is the reason i started to eat pizza and cheese cake. From how he grew up, classic cheese cake is always his favourite from his mom.

I want to make classic cheese cake with some twist. So added some fresh strawberry coulis into the cake.

Let’s get started shall we?

baked cheesecake@strawberry coulis5

baked cheesecake@strabwrry coulis

 

2 components you need:

  • Strawberry coulis
  • cheese cake

 

how to make strawberry coulis

strawberry coulis

 

 

Ingredients:

  • 70g McVITIES digestive biscuits (or any digestive biscuits)
  • 30g marie biscuits
  • 50g Western Star unsalted butter, melted ( or any unsalted butter)
  • 250g Philadelphia cream cheese, softened in room temperature( or any cream cheese)
  • 120g castor sugar
  • 200g  Vaalia natural yoghurt /or Jalna greek yoghurt ( or any natural or greek yoghurt)
  • 3 eggs
  • 1/2 tsp vanilla paste
  • 2 tbsp cake flour
  • 2 tsp lemon juice
  • 200ml Bulla whipping cream / pouring cream( or any whipping or pouring cream)
  • some fresh strawberries for garnish

 

How to make cheesecake :

  1. Preheat oven to 180C. Grease a 8″ round (base) spring-form cake pan.
  2. Process the cookies until resembles fine crumbs. Add in melted butter and mix well.
  3. Lightly oil the cake pan with some butter, press mixture over base and sides of pan. Refrigerate for 30 minutes until sets.
  4. Beat cream cheese and sugar until creamy. Then add in yoghurt and mix until smooth. Add eggs, 1 at a time, beating until just combined.
  5. Lastly add in vanilla , cake flour then lemon juice and whipping cream. Strain the mixture until no lump is found. Pour  1/3 of mixture into prepared cake pan,then pour in the strawberry coulis. Pour in the remaining cream cheese mixture.
  6. Bake at 180C for 50-60minutes  until cake is set but still wobbly in the middle.
  7. Allow to cool in oven with door ajar(a) for an hour. Remove from oven and cool completely. Refrigerate 6 hours or overnight. 
  8. Before un-moulding, run a knife around the edges of cake.
  9. Decorate with some fresh strawberry. Brush with some mirror glaze /clear glaze/nappage(b)(if you have).Serve.

Note:

(a)Ajar : something that is slightly open. Oven door ajar means oven door slightly open to allow hot temperature flows out slowly to prevent drastic temperature changes.

(b) Nappage : apricot glaze is a baking technique. Jam made from apricots is diluted with water to form a transparent, slightly apricot-colored glaze.You can find in any bakery store. Sometimes they called it neutral or mirror glaze.

 

steps5

 

steps1

steps2

 

steps3

 

 

baked cheesecake@strawberry coulis 2

by Sivia

Note:

  • You can just bake a classic plain cheese cake without strawberry coulis for your own preference.
  • Red wine added is optional,you can remove it from recipe.
  • You can turn this “baked cheesecake” recipe into ” New York cheesecake” by few changes:

a) replace yoghurt with sour cream, equal amount.

b) replace cake flour with corn flour, equal amount

c) New York cheese cake require water bath method: wrap aluminium foil around the base of cake pan, bake at 200c for 30 minutes until golden brown on

top, then turn down heat to 160c for another 30 minutes.You can leave in the oven with  door ajar for 30-60 minutes by removing the water bath.

d) classic baked cheesecake does not bake by using water bath,but i personal wrap with aluminium foil for preventing oil flowing out from the base mixture.You can always remove the aluminium foil and just bake it straight in the oven.

baked cheesecake@strawberry coulis 3

by Sivia

 

Hope you like this sharing. Welcome to leave any comment ya ^_^

Classic Tiramisu 提拉米苏

tiramisu 1

Tiramisu is an Italian dessert typically made from Lady Fingers, espresso coffee, mascarpone cheese, eggs, cream, sugar, marsala wine, cocoa and rum. The Italian name tiramisù means “pick-me-up” , referring to the two caffeine-containing ingredients, espresso and cocoa. 

There are many modified versions of tiramisu. Using sponge fingers are the popular version. You can either buy the store bought finger or you can make those fingers too. Since I want to make everything from scratch, simple and still retained the classic flavour. I replace the sponge finger with chocolate sponge, something familiar and easy to make.

There are  2 components in this dessert you need to prepare and you will get your tiramisu in no time.(everything is from scratch)

  • Chocolate sponge cake ( base)

  • tiramisu filling

Let’s get started, shall we?

about tiramisu

tiramisu 3

Components you need:

  • 1 slice of 7” x 7” chocolate sponge cake
  • Classic cheese filling

Chocolate Sponge: (produces 2 pieces of 7” x 7” cake sponge)

  • 5 egg (I used small size or 4 large eggs), separate yolks and whites
  • 20g castor sugar
  • 40g castor sugar
  • 50g Liddells Lactose free full cream milk( or any milk )
  • 30g oil
  • 20g cocoa powder, sifted
  • 60g cake flour, sifted
  • 20g corn flour, sifted
  • 2 tsp lemon juice/1 tsp white vinegar

1)      Separate the eggs into yolks and whites. Sifted the flours. Line a 10” x 14” cake pan with baking paper. Preheat the oven to 180C.

2)      Mix egg yolks with 20g sugar. Mix in oil and milk. Mix in flours to well combine.

3)      Beat egg whites and  lemon juice until frothy. Then slowly add in sugar (40g) in 2 additions,continued beating to soft peak. Fold the meringue(a) into yolk mixture in 2 additions until well combine.

4)      Pour batter into prepared pan, smooth the top and knock the pan for rid extra air pocket.

5)      Bake for 12-15 minutes, or skewer inserted comes out clean,depending individual oven.

6)      Remove the cake immediately  from baking tray.Let it cool down completely.Once cool down , peel off baking paper and cut into 7” x 7” piece of sponge.

Note:

(a)what is meringue? 

Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

tiramisu

tiramisu sponge

Tiramisu Filling:

  • 4 egg yolks
  • 80g castor sugar
  • ¼ cup coffee liqueur( I used Tia Maria  or any coffee liqueur you like)-optional
  • 250g Philadelphia cream cheese ( Or you can use mascarpone cheese)
  • 300g Bullla whipping cream ( or any brand of dairy whipping cream)
  • Hershey unsweetened Cocoa powder( or any unsweetened cocoa powder) for dusting

1)      Whisk egg yolks and sugar over double boiler on low heat( over a pot of simmering water) until all sugar dissolved. Keep whisking it otherwise egg yolks might cook.

2)      Once sugar dissolved, remove from heat and add in coffee liqueur. Beat with electric hand mixer until thicken and pale.

3)      In other bowl, beat cream cheese until creamy and smooth.

4)      Add in yolk mixture from step (2) into cheese. Mix well.

5)      In a bowl: beat whipping cream to firm peak. Gently fold whipped cream into cheese mixture.Set aside.

 tiramisu1

tiramisu2

Assemble:

1)      Place the 7” x7” chocolate sponge onto a same size square cake ring. Place this onto a prepared baking tray with baking paper.

2)      Brush the sponge with ¼ cup of coffee liqueur.

3)      Pour the tiramisu filling onto the sponge until full. Smooth the top and store in freezer for 4 hours or over night.

4)      Decorate and dust with cocoa powder. Slice and serve.

tiramisu4

Note:

1)      You can use any chocolate sponge you like from the market or any recipe you prefer to be the base. This recipe can give you 2 pieces of chocolate sponge of  size 7 “ x 7”:

 

What can you do with the extra chocolate sponge?

a)      Make a swiss roll out of it by spreading some tiramisu filling and roll.

b)      Make 2  tiramisu cake of 7” x 7”  by adjusting the tiramisu filling as below:

  • 6 egg yolks,
  •  1 cup castor sugar,
  • some coffee liqueur ,
  •  400g cream cheese,
  • 360ml whipping cream

2)      You can replace the sponge with store bought sponge fingers too. Just soak with coffee mixture( 1 tbsp of sugar + ½ tsp of coffee powder into 1/2cup of hot water, let it cool down before soak with the sponge finger)

3)      When you heat the egg yolks with sugar over double boiler, remember not to allow the water touches the bowl with yolk mixture.Remember to whisk constantly until you touches the mixture ,there is no more sugar crystals and it is warm to your hand). Remove pan and keep beating it.

4)      Remove the liqueur if preferred alcohol free.

Liqueur choices can use Kahlua or any coffee liqueur you like.

Tia Maria

This is the coffee liqueur I am using. Free free to use any alcohol you prefer

tiramisu

tia maria

19230

Hope you all enjoy this sharing.

Thank you for visiting and deeply appreciate your wonderful comment ^_^

Ambroise, Refined version ( Hidemi Sugino)

ambroise4

Ambroisie ,one of the most popular desserts at Hidemi Sugino shop in Tokyo.I heard and seen so much about this dessert and the Famous name,I adored his artwork. Although I have not been to his shop or eat his master piece, I am truly appreciated all the cakes he made, my kind of idol. Hopefully one day, I will be tasting his art work, his ideas , his efforts, his master piece.

There are few things as you can see from these pictures , few differences comparing to Hidemi’s:

·       the colour of the chocolate glacage,

·       where is the gold leaf?

·       Where is the vibrant green colour of the pistachio joconde?

·       And where is correct sugar amount?

 

478334_414791968618249_1720733666_o

I have heard so much of people who got highest privilege to taste this artwork, similar outcome:heavy and sweet. From the way it looks, it looks chocolaty and from the recipes I read, it is slightly sweeter to my taste.

After staying here for years, my sweetness  level has dropped drastically, especially chocolate. Now, the sweetness of a piece of LINDTS milk chocolate ball is overpowering for my taste, let alone for CADBURY chocolate. One word: my mouth is pain from taking that level of sweetness.So, I decided to refine this recipe, for all ingredients I could find here , for the sweetness I prefer.

 

Few changes I attempted for a reason:

a)Sugar level: I reduced so I can enjoy it,genuinely.

b) Pistachio joconde is not green enough: I couldn’t find pistachio paste here, and normally this kind of paste is flavoured and coloured such as Sevarome Pistachio Paste.I want to make it as natural as possible. The pistachio here also is not raw or in deep green colour.S o I blended my pistachio and mix with some water to be a paste, it is organic and permeates-free that I want this for as homemade.

c)Chocolate Glacageis not dark enough: The recipe requires Valrhona cocoa powder, but all I can find and prefer is Hershey cocoa. I love the aromatic of Hershey!

d) Where is my gold leaf: Again, cannot find here, so I used Edible Gold Sprinkle.

The joy of eating this winner dessert:

1)It is not overpowering with sugar or heavily chocolaty.

2)melts into mouth  instantly because low in gelatin. Now I understand why this cake is so precious and it melts easily in your mouth,basically no gelatin added, all from the cream. Once I remove from freezer, the mousse immediately slipped through my hand , it is really soft. I only dare to try this out during cold weather. Summer heat is the enemy for this dessert.

The taste of this petitely designed master piece, it is definitely worth my 2 days job.

 

 

Ambroise5

Few components you need:

  • Pistachio Mousse
  • Pistachio Joconde
  • Raspberry Jam
  • Sirop d’imbibage
  • Chocolate Joconde  (all above here prepared on Day 1)
  • Dark Chocolate Mousse (prepared Day 2 )
  • Chocolate Glacage (Prepared day 2 or 3, depends how long your mousse has frozen)

ambroise3

This recipe from : La Petite Vancouver & Gourtmet Baking

serves :one 6-inch cake orthree to four 2.5-inch entremets

(A)Mousse a la pistache(Pistachio Mousse)

  • 130g Bulla whipping cream( or any dairy whipping cream)
  • 70g milk (Liddells lactose milk I used)
  • 1/10 vanilla pod
  • 40g egg yolks
  • 15g granulated sugar ( I reduced to 10g)
  • 2g gelatine leaves
  • 20g pistachio paste ( I grinded my own pistachio and mix with some water to make a paste)

1. Combine the pistachio paste with milk in a saucepan and bring to boil

2. Add in the vanilla pod

3. In a separate mixing bowl, combine the sugar and egg yolks and mix them until you get a pale yellow colour

4. Pour the pistachio-milk-vanilla mixture into step 3 little by little and mix until smooth

5. Pour step 4 back into the saucepan and heat it up in a low-medium heat. While heating it up, whisk the mixture vigorously until the mixture harden.Note don’t whisk too long or else you will ended up with scrambled egg texture.

6. Soften the gelatine leaves in a cold water

7. Add the soften gelatine into step 5

8. Beat the whipping cream until soft peak

9. Add 1/3 of the whipped cream into the mixture and mix well. Once incorporated, you can then add in the rest of the whipped cream and mix untilsmooth.

10. Pour the mixture into a circular mousse’s ring and set in freezer

 

(B)Biscuit aux pistaches (Pistachio Joconde)

  •  60g almond paste
  • 25g pistachio paste
  • 30g whole egg
  • 27g egg yolk
  • 17g egg white
  • 30g corn starch
  • 13g Western Star unsalted butter( or any unsalted butter)

French meringue

  • 53g egg white
  • 33g granulated sugar  ( I reduced to 25g)

1. Preheat oven to 200°C

2. Combine the almond paste and pistachio paste in a mixing bowl and whisk until incorporated

3. Continue whisking and add in the whole eggs, egg yolks and egg whites little by little and mix well until thicken

4. Sift in the all purpose flour and mix well

5. Prepare french meringue and add it into the mixture and mix well

6. Add melted butter into the mixture and mix well

7. Pour the mixture into a ring mould and bake for 7-10mins ( depends on your oven )

 

(C)Raspberry Jam (Framboise pepins)

  •  35g sugar ( I reduced to 10g)
  • 20g glucose
  • 8g water
  • 100g fresh or frozen raspberries
  • 4g pectin mixed with
  • 23g sugar ( I reduced to13g)
  • 6g lemon juice
  1. Bring the sugar, glucose, and water to a boil in a saucepan
  2. Mix the raspberries in and continue to boil
  3. Mix in the pectin-sugar and boil until raspberry has broken down and soft
  4. Cool in an ice bath and add the lemon juice
  5. Refrigerate until needed
  6. The recipe called for 50g of this jam

(D)Sirop d’imbibage

  •  20g Sirop à 30°B [ 13 sugar + 7 g water }—> (I reduced to 8g sugar+7g water )
  • 15g water
  • 15g raspberry liquor

1. Prepare the sirop à 30°B and microwave it until sugar dissolved

2. In a bowl combine the sirop à 30°B, water and raspberry liquor and mix well

 

(E)Biscuit joconde au chocolat (Chocolate Joconde)

  •  24g almond powder
  • 24g icing sugar (I reduced to 18g )
  • 24g egg yolks
  • 10g egg whites
  • 19g all purpose flour
  • 7g cocoa powder ( preferably Valrhona ,but I only can find Hershey and I love it)
  • 9g melted butter( Western Star unsalted butter I used)

French meringue

  • 44g egg whites
  • 45g granulated sugar ( I reduced to 25g)

1. Preheat oven to 200°C

2. In a mixing bowl, sift in the almond powder and icing sugar and mix well

3. Add in the egg yolks, egg whites and whisk until smooth

4. Sift in the all purpose flour and mix well with spatula

5. Sift in the cocoa powder and mix well with spatula

6. Prepare french meringue(On a separate clean bowl, whisk the egg whites until foamy and add the sugar a little at a time until it form firm peak) and add 1/3 of it to the mixture and mix until smooth.Add the rest of the french meringue and mix until smooth.

7. Add in the melted butter and mix well8. Pour the mixture into a ring mould and bake for 7-10mins ( depends on your oven )

 

(F)Mousse au chocolat noir(Dark Chocolate Mousse)

  •  225g whipping cream
  • 105g 66% dark chocolate ( preferably Valrhona , but I only can find Hershey )

Pâte à Bombe

  • 35g creme fraiche
  • 30g granulated sugar (I reduced to 15g)
  • 55g egg yolks

For Pâte à Bombe:

 1. Mix the creme fraiche, sugar in a saucepan and bring to boil ( or until all sugar melted )

2. In a separate bowl add in the egg yolk and whisk it until pale yellow in colour

3. Add mixture in step1 into step2 little by little while keep mixing at the same time.

4. Mix well using electric mixer

 

For chocolate mousse

1. Beat whipping cream to soft peak

2. In a double boiler, melted the dark chocolate ( chocolate’s temperature should not exceed 45°C )

3. Add the Pâte à Bombe into the melted chocolate and mix well

4.Add 1/3 of the soft-peak whipped cream to step 3 and mix well

5. Add the rest of the soft-peaked whipped cream to the mixture and mix well

chocolate glaze

 

Assembly

  1. Pipe pistachio mousse onto cake ring moulds,let it set little in freezer.
  2. brush one side with the sirop d’imbibage and place it on top of the pistachio mousse,brushed side down.  Then brush the other side with the syrup.
  3. Freeze
  4. Once frozen, take it out of the freezer and spread 50g of framboise pepins(raspberry jam) on top
  5. Using a cookie cutter or fondant cutter, cut circles with diameter slightly smaller than the cake ring you will use. (I use 2.0″ cookie cutter and 2.5″cake ring)
  6. Cut the chocolate joconde using the same size of cookie cutter.
  7. Assemble top-side down. Line a baking pan with acetate sheet and place the 3″ cake rings (or any size of rings you want) on top.
  8. Pipe some chocolate mousse at the bottom, then place the pistachio mousse-raspberry cut out on top (raspberry side on the top)
  9. Spread some more thin layer of mousse, then lastly place the chocolate joconde circle on top.
  10. Align another acetate sheet on top of the cake ring and set the cake ring in freezer overnight or until set.
  11. Once set, take our your cake ring and remove the acetate sheet ( top and bottom )
  12. Use a small blow torch or hair dryer and heat up the side of the ring ( don’t heat up too long or else you will melt the mousse )
  13. Once the ring loosen, use both hand to pull down the ring.
  14. You can put the cake back to the fridge while you now starting to prepare the chocolate glaze.
  15. Once the chocolate glaze is almost at room temperature (slightly warm but still pourable), pour the glaze on top of the cake and smooth it with spatula
  16. Refrigerate an hour  and decorate with chocolate petals and gold leaf(I decorate with gold sprinkles)

how to make ambroise

I must keep this experience in words and pictures for my future reference,hopefully.

Pages of recipe seem intimidating,after you try , it might increase your confident in making “long long recipe”. But worth 2 days of work  if sugar is reduced to your preference.The texture is marvelous.

 

ambroise6

ambroise2

The best chocolate Mousse cake I ever tried,with the efforts to recreate this, it is worth the wait.

 

Happy trying.:) Secretly wishing to own Hidemi Sugino’s cookbook in English version 😛

 

Welcome to leave your comment here, love to hear from you ^_^

Apple Chocolate Tart ( Pomme Chocolat tenir)苹果 巧克力塔

 

200897_452852298145549_326984056_o

I always want to try very luscious,velvety and chocolatey mousse.Buttery tart crumbled with gooey egg tart,with touch of green apple.The usual way to enjoy a tart normally a scoop of whip cream.So i changed into something creamy and smooth,something luscious and velvety,and something chocolatey.There you go,dark chocolate mousse with this apple tart.Hope you all like it ^_^

 

apple chocolate tart 4

apple chocolate tart3

 

Components you need:

  • Pate sucre(sweet pastry)
  • Egg custard
  • French Sponge Biscuit
  • Dark chocolate mousse
  • Saute green apple

 

How to make Pate Sucre:Sweet pastry:

pate sucre(sweet pastry)

how to make sweet pastry

Egg custard:

  • 150g Bulla Whipping cream ( or any dairy fresh cream/whip cream/cream)
  • 20g sugar
  • 90g whole eggs

1.In a bowl: lightly beaten egg.Add in sugar.Mix well.

2.Pour in cream.Mix well.Strain.

3.Pour onto baked tart (cool down in fridge)

4.Bake custard in tart for 30 minutes at 150C.

6.Allow to cool completely.

how to make egg custard

 

Dark chocolate mousse:

dark chocolate mousse

How to make Pate de Bombe:

how to mate pate de bombe

Continued to make dark chocolate mousse with pate de bombe:

how to make chocolate mousse

 

French Sponge Biscuits

  • 1 egg white
  • 25g castor sugar
  • 1 egg yolks
  • 30g cake flour
  • icing sugar for dusting

1.Preheat oven to 200C, line baking sheet onto a baking pan.Draw a 6″ round shape onto the paper.Flip it upside down.

2.Beat egg white until foamy, add in sugar slowly and continued beating till stiff peaks.

3.Lightly beat the egg yolk.

4.Pour in the beaten egg yolk onto meringue.Mix well.

5.Sift in the cake flour in 2 additions, fold in gently and mix well.(do not over mix to prevent deflating air)

6. Pour the batter into a piping bag with a round nozzle.

7. Pipe a 6″ round disk of batter

8. Generously dust with icing sugar.

9. Bake for 8-12 minutes until golden brown.

10.Allow to cool.

 

Saute Apple:

  • 2 green apple,peeled
  • 1 tbsp Western Star unsalted butter ( or any unsalted butter)
  • 1 tbsp sugar

1.Peel apple and core.

2.Cut into half, diced into small cubes.

3.In a pot: add in butter, sugar and apple.

4.Heat the pot.Mix well.

5.After moisture has released,bring to boil for a while..

6.After boiling, remove from heat.

7.Strain apple,remove juice.Cool the saute apple.

assemble(apple chocolate tart)

 

Assemble:

1.Bake the custard in tart.Cool completely.

2.Place saute apple onto the baked egg custard tart.

3.Remove dark chocolate mousse from cake ring(lightly blow torch the side of the cake ring to easy removal of hardened frozen mousse).

4.Place the mousse on top on the saute apple layer.

5.Garnish/decorate whoever you like because it is your dessert cake now.

apple chocolate tart2

 

Note:

1)You can melt some chocolate, and brush inside the sweet pastry before placing egg custard inside and bring to bake.Reason is  to reduce the sogginess of the sweet pastry from the egg custard.

2)The french sponge biscuit can be eliminated from this recipe(optional) and the taste still remain as good because I have some left over.

3)This mousse is very delicate and easily slip through your throat.The melting point of the mousse is so high due to fact of no addition of gelatine.Please enjoy fresh in the first 1-2 days.

4)Due to the fact of the melting point of mousse is high,I just cannot risk to decorate more plus taking nice shots  of pictures,the mousse just cannot wait for me to taste it..^_^

 

Happy trying ^_^

Apple chocolate tart

2013 piece ^_^

 

 

 

 

 

 

 

 

Caramel Dacquoise with Candied Walnut 蜜枣核桃焦糖慕斯 甜点(gluten free)

Caramel Dacquoise@candied walnut1

I want to have a quick dessert,mousse with sponge,then chocolate on it.The kind of cake takes short time to set up,no over the top decor,just simple that anyone can do.

Dacquoise is the sponge made of egg whites that has a strong body with either almond or hazelnut.

You will taste of smoothly and velvelty caramel soft mousse melt into your mouth together with the sponge finger,with candied walnut that provides you different direction of texture.Or  if you dare to challenge the sweetness of your taste bud, dare to crack the chocolate piece ,spoon together with the caramel mousse (chocolate and caramel are good buddies in dessert world) as well as the base of this entire dessert-dacquoise.

 

Caramel Dacquoise@candied walnut2

Components you need:

  • Dacquoise
  • Caramel mousse
  • Candied Walnut
  • Chocolate piece

how to make dacquoise

step(dacquoise)

 

Caramel mousse: For the creme caramel

  • 134g Bulla cream ( or any dairy cream)
  • 2 tsp vanilla essence
  • 76g castor sugar
  • 44g glucose
  • 240g Bulla whipping cream(whip to soft peak) or any dairy whipping cream

For the sugar syrup:

  • 50g sugar
  • 24g water

For the pate a bombe:

  • 44g sugar syrup(prepared earlier)
  • 54g egg yolks
  • 8g gelatine sheets

1.For creme caramel,bring cream & vanilla to a boil.

2.Boil sugar and glucose till it starts to turn amber.

3.Turn off the heat,pour in cream immediately, whisking continuously till it is well combined.

4.Cool completely.

5.For the pate a bombe: place sugar syrup in a saucepan and bring to boil over medium heat.Beat yolks slightly in a mixer bowl to break them up. Increase the speed to medium high and slowly pour the hot syrup over the yolks.

6.Dissolve the gelatine over bain marie and add it to the pate a bombe(a),

7.Combine to whisk till the mixture is completely cold and thick.

8.Fold in whipped cream.

9.Pour into a piping bag.Chill in fridge.

Recipe of Caramel mousse is adapted from: Daily Delicious

 

Note: 

(a)What is pate a bombe?Egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes.

 

Walnut Sucre / Candied Walnut

  • 50g walnut
  • 50g sugar
  • 15g water

1.Boil sugar and water in a pot until sugar dissolved. (brush the sides of pot with water to prevent crystalise of sugar syrup)

2.When reach 145C,turn off the heat.

3.Mix in walnut.

4.Using low heat,stir walnut with sugar syrup thoroughly.

5.Sugar will crystalized little by little.

6.After walnut becomes white, turn off heat.

7.Transfer to a baking tray with baking sheet.Cool completely.

 

Chocolate piece

  • 3/4 cup Cadbury baking dark chocolate ( or any baking dark chocolate)

1.Melt the chocolate in a clean bowl over bain marie until completely melted.

2.Lay a piece of baking sheet.Pour and spread the melted chocolate onto the sheet until thin layer.

3.Cool in fridge until hardened.

4.Take a knife,dip in hot water and dry.Slice the hardened chocolate into long strip.

Note:forgive me for not able to upload the  pictures on how to make the mousse as I forgotten to insert my memory card,AGAIN while talking on the phone….so sorry …

 

Assemble:

1.Place cooled dacquoise down. Pipe caramel mousse onto dacqouise.

2.You can either place the candied walnut on top of mousse or you can simple place chocolate piece.

3.Decorate however you like because this is a very simple dessert but nice to your taste bud.

Caramel Dacquoise@candied walnut3

Mango Coconut Mousse cake

 

Mango coconut Ile Paradis3

Few components you need:

  • ·       Coconut Dacquoise

  • ·       Mango Gelee

  • ·       White chocolate mousse

  • ·       Mango Mousse

  • ·       Mango Glacage

Mango coconut Ile Paradis2

Coconut Dacquoise

  • ·       88g egg white
  • ·       25g castor sugar
  • ·       70g icing sugar
  • ·       68g coconut powder(process the desiccated coconut into powder form)
  • ·       18g cake flour,sifted

1.     Process dry desiccated coconut to fine powder if you cannot find coconut powder.

2.     Whisk egg white in a clean bowl to foamy stage,add in sugar slowly and continued beating to stiff peak.

3.     Fold in coconut powder and sifted cake flour into meringue(egg white) until well combined.(Be gentle and quick to avoid deflating the air)

4.     Pour batter into the lined baking pan.

5.     Dust with icing sugar, be generous.

6.     Bake for 180C for 15 minutes.

7.     Remove from oven and allow to cool completely.

Mango Gelee

  • ·       75g mango puree
  • ·       12g of gelatin sheet Or use 12g gelatin powder(remember to soak in tbsp water ,and melt undera bowl of hot water)
  • ·       2 tbsp hot water

1.     Soak gelatin sheet in cold water until soft.  Squeeze out excess water when need to use.

2.     Boil the mango puree and hot water at low heat until starts boil,turn off heat.

3.     Add in the gelatin sheet. Stir to well combine to ensure all gelatin melts.

4.     Pour into a 6” square cake ring, put into freezer to get harden.

 

White Chocolate Mousse

  • ·       200g Bulla whipping cream ( or any dairy whipping cream)
  • ·       100g Cadbury  baking white chocolate( or any baking white chocolate)
  • ·       5g gelatin sheet

1.     Soak the gelatin sheet in cold water till soft,squeeze out excess water when need to use.

2.     Whip cream to stiff peak. Chill in the fridge.

3.     Melt white chocolate , add in gelatin sheet. Mix well. Cool down a little.

4.     Add into whipped cream and mix to JUST well combine.

Assemble Part I:

1.     Using a slightly bigger square cake ring(I used 7.5’’),cut the dacquoise to the proper size in order to fit into the cake ring as base.

2.     Pipe in/or pour in the white chocolate mousse onto the dacquoise.

3.     Put the cake ring into the freezer to freeze for 4 hours or until harden lightly.(I freeze to overnight)

Mango Mousse:

  • ·       7g gelatin sheet(soak in cold water till soften,squeeze out excess water when need to use)
  • ·       150g  Bulla whipping cream( or any dairy whipping cream )
  • ·       1.5 Tbsp icing sugar
  • ·       150g mango puree
  • ·       1 tsp mango paste(optional)

1.     Place mango puree in a pot, let it simmer on low heat until some bubbles started to see, turn off the heat.

2.     Add in the gelatin you soaked earlier, stir to well combine.

3.     Whip the cream to soft peak, add in the mango mixture  and mango paste into whipped cream and mix to just well combined. Put in fridge.

4.     Remove the cake out ,place the mango gelee onto white mousse earlier.

5.     Pour in the mango mousse and allow to set in freezer.

Mango Glacage/Glaze:

  • ·       36g castor sugar
  • ·       4g gelatin sheet
  • ·       7ml glucose
  • ·       75ml water
  • ·       65g mango puree

1.     Boil all except gelatin sheet. Once boiled, turn off heat.Cool down little, add in soaked gelatin sheet.

Assemble part II:

1.Pour in this mango glacage onto the mango mousse layer for form a thin layer.Put back to fridge and allow to set.

2.Decorate however you like,it is your cake now.(I topped up with some cubed fresh mango,and white chocolate shave.Put back to fridge to set little.

3.Serve and enjoy.

Hope you like it 🙂

mango coconut Ile Paradis1

Love Swiss Roll (Valentines Day) 爱的瑞士卷(情人节)

Love swiss roll-01

After Chinese New Year, Valentines is around the corner. Hoping to catch up with you all the wonderful human being with this simple Japanese Swiss Roll.

Let me share all the love with the world.

Happy Valentines Day(an early one).

What to make for this valentines 2014?What about dark chocolate sponge sandwich with vanilla and raspberry mousse that melt into your mouth easily?

Let’s get started?Shall we?

Components you need:

  • Raspberry Mousse
  • Vanilla mousse
  • Chocolate sponge

hel

Raspberry Mousse:

  • 3 tbsp raspberry puree
  • ¼ tsp organic natural red food colouring
  • 2 tbsp sugar
  • 400g Bulla whipping cream( or any dairy whipping cream)
  • A love shape cookie cutter
  • Baking paper lined on a baking tray size of 27cm X 18cm

1)      Blend fresh raspberry into puree. Keep 3 tbsp puree to keep aside. Add in ¼ tsp food colouring. Mix to well combine.

2)      In a clean mixing bowl, start to beat the whipping cream, sugar and raspberry puree mixture from step (1) into firm peak.

3)      Pour the mousse into a prepared baking pan. Allow to set in freezer for 4 hours or more until hardened.

4)      Once hardened, cut out individual love shape mousse from the love shape cookie cutter.

5)      Stack each mousse piece on top of each other ,enough to make roughly 25cm long of love mousse. You have to be quick otherwise will melt. Once it is done, put back into freezer to allow to set for another 1 hour.

methods

Vanilla Mousse:

  • 400g Bulla whipping cream ( or any dairy whipping cream)
  • 1 1/4 tbsp castor sugar ( adjust to your own sweetness )
  • 1 tsp of vanilla essence

1)      In a clean mixing bowl, beat all the ingredients into medium peak. Pour into a piping bag.

 Assemble I:

  • 30cm X 25cm of an acetate sheet
  • Tape
  • 8cm in diameter of a round cookie cutter

1)      Make a cylinder cone by rolling the acetate sheet which enough to fit into the round cookie cutter, and tape it tight.

2)      Place the the cylinder acetate into the round cookie cutter.

3)      Line some baking paper onto a baking tray, place the cookie butter with the acetate cylinder on it.

4)      Pipe in half of the vanilla mousse into the cylinder.

5)      Remove the raspberry mousse from freezer, slowly place into the vanilla mousse , try to put in the middle of the mousse. Push the raspberry mousse until some of the vanilla mousse is pushing upwards.

6)      Fill up the rest of the vanilla mousse and smooth the top. ( do not worry it will cover the raspberry mousse. We will slice it once the swiss roll is done.

methods1

Chocolate Sponge:

  • 30g Liddells lactose free milk( or any milk)
  • 10g oil
  • 3 large eggs , room temperature
  • 70g castor sugar
  • 50g cake flour
  • 10g Hershey unsweetened dark cocoa powder( or any coca powder)

1)      Line a 34cm X 25cm of a baking pan with baking paper. Make sure there is not crease.

2)      Sift the cake flour and cocoa powder for 3 times.

3)      Mix oil and milk together.

4)      Beat eggs and sugar until fluffy and pale, we called it ribbon stage. ( When you lift up your beater and the batter able to make a shape of 8 only after few seconds.)

5)      Fold in cake flour and cocoa powder in 2 additions. Mix well but gently folding it with plastic spatula.

6)      Scoop out some batter into oil mixture. Mix well, then pour back into flour batter, and fold gentle to well combine. (Do not fold it too much otherwise deflate the air pockets in the batter because cocoa powder has higher content of fat, it tends to deflate the air pocket more readily, so keep it gently.)

7)      Pour the cake batter into prepared baking tray. Tap the tray 10 times to remove air pockets. Smooth the top. Bake at preheated oven of 180C for 12- 13 minutes, depending on individual oven.

8)      Once sponge is done, remove the cake from tray.  Place the cake onto a new sheet of baking paper with the golden brown side faced down. Remove the baking paper which attached to the another side immediately, and cover with another sheet of new baking paper. Allow to cool down completely.

methods2

Assemble II:

1)      Trim the four edges of the chocolate sponge into size of 30cm X 25cm or to the size able to wrap the cylinder mousse later. Allow the sponge sits on top of the baking paper.

2)      Beat 2 tbsp of whipping cream. Set side.

3)      Remove the mousse out from freezer. Lightly blow hot air around the mousse for few seconds, peel of the acetate sheet from round cutter.

4)      Spread the 1 tbsp of the whipping cream earlier from step (2) all over the trimmed chocolate sponge.

5)      Place the cylinder mousse onto the middle of the sponge, and wrap the mousse with the sponge around with the help of baking paper. Tape it nicely so it stays properly. If you want, you can wrap one more layer of aluminium foil over the roll to double secured the shape. Leave in freezer for 4 hours or overnight .

6)      Remove roll from freezer and let it defroze half way.Unwrap and slice.( This way, shape still remain) Serve and enjoy.

methods4

love swiss roll-4

Love swiss roll-3

Note:

1)      Always ensure the eggs are in room temperature before beating with sugar. Or you can put the refrigerated eggs into a bowl of warm water for 5 minutes.

2)      If you cannot manage to make a long mousse in first go, I highly suggest you to prepare two same size round cake cutter, prepare two acetate cylinders. So you can  easily stack the love shape mousse without worrying as well as you can place the stacked love shape mousse easily into vanilla mousse.

3)      This swiss roll will be pretty big in size. If you can find smaller love shape, you can try to reduce the entire recipe into half providing you can find smaller cake pans.

4)      The reason to beat 2 tbsp of whipping cream and spread all  over one side of the sponge because the hardened cylinder mousse unable to stick onto the sponge,we need extra cream to help in doing this otherwise sponge will not hold onto the mousse properly.

5)      If you cannot find acetate sheet, you can try cutting any frizzy drink bottle such as coke, sprite . Ensure the bottle is smooth on the surface, just cut the middle part out to be your cylinder.

6)      If you do not like raspberry flavor, you can substitute with strawberry puree too.

7)      The reason to cover both side of the freshly baked chocolate sponge with new baking paper because firstly to prevent the top golden brown side to dry up. Secondly, if you keep the older baking paper stuck onto the cake while cooling down, this side of the cake will crease and shrink during the cooling process.

Enjoy! Wishing all the love birds and loved one Happy Valentines Day! Muah~~~

Love swiss roll-5

Today’s Word: 

My dear friends, stay strong and be truthful to yourself. Love yourself completely.

Surround with all the one who love you for who you are!

1495527_10152166736437384_340505102_n

Sweet Memory甜蜜回忆:Mango Tofu Cheese Mousse Coconut Cake芒果豆腐奶酪慕丝椰子蛋糕

mango coconut cheese mousse1

Summer is here.The heat and temperature always the enemy for any mousse cake or chocolate work in my kitchen. I am missing the autumn and winter here.

Last saturday was our 2 years anniversary and here is the cake to celebrate this 2 magic years.

mango coconut cheese mousse(FB)

DSC_5261_1

Few components you need:

  • Blueberry panna cotta
  • Coconut joconde
  • Lemon joconde
  • Mango tofu cheese mousse
  • Red chocolate glacage/glaze

DSC_5253_1

love letter to husband

Blueberry Panna Cotta:

  • 85g blueberry puree
  • 25g Bulla cream( or any pouring or whipping cream)
  • 25g Liddells Lactose free full cream milk ( or any fresh milk)
  • 1 tbsp castor sugar
  • 3g gelatin leaves(soaked in cold water till soften)

1.Process fresh /frozen blueberries into puree.

2.In a pot: Bring cream, milk and sugar to just boil. Once sugar has dissolved, turn off the heat.

3.Fold in soften gelatin, stir to combine.

4.Pour the mixture into a 6″cake ring with cling film wrapped around the bottom of the cake ring. Allow to freeze to hardened.

blueberry panna cotta

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selected4.1

Coconut Joconde:

  • 53g egg whites
  • 25g castor sugar
  • 35g icing sugar
  • 35g coconut powder
  • 9g cake flour

1.in a clean bowl: beat egg whites till foamy, slowly add in sugar and continued beating till stiff peaks formed.

2.Process desiccated coconut into powder form if you cannot find coconut powder.

3.Fold in coconut powder and cake flour till well combined.

4.Pour in piping bag, pipe onto a 6″ cake ring(about 1” in thickness) with baking paper lined onto the baking tray.

5.Dust icing sugar generously onto cake batter.

6.Bake at preheated oven of 180C for 12 minutes or more until slightly golden, depending on individual oven.

7.Allow to cool completely. Set aside for later use.

coconut joconde

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DSC_5239

selected1

Lemon Joconde:

  • 35g eggs
  • 20g castor sugar
  • 45g egg whites
  • 40g icing sugar
  • 30g almond powder
  • 10g cake flour
  • 8g Western Star unsalted butter, melted( or any unsalted butter)
  • 1 tbsp lemon juice
  • 1 drop of lemon essence
  • 1 lemon zest

1.In a bowl: Beat eggs and icing sugar till ribbon stage, fold in lemon juice, zest and essence.

2.In another clean bowl: beat egg whites till foamy, add in sugar slowly and continued beating till soft peak formed.

3.Fold meringue step (2) into egg-lemon mixture step (1).

4.Take small amount of batter from step (3) and mix well with melted butter in a small bowl.

5.Sift in cake flour and almond powder into remaining cake batter from step (3).

6.Fold in flour mixture from step (5) into butter mixture from step (4).

7.Pour into a 6″ cake ring on a prepared baking pan lined with baking paper. Bake at 200C for 8 minutes until golden brown,depending on individual oven.

8.Allow to cool down completely and keep for later use.

 

Note:

What is Joconde?

Joconde Cake is cross between a biscuit and sponge cake. It has an almond flavor and was named for Mona Lisa which translates to La Joconda in French.

 

lemon joconde

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DSC_5251

Mango Tofu Cheese Mousse:

  • 200g mango puree
  • 250g Philadelphia cream cheese ,leave at room temperature
  • 50g egg yolk
  • 30g castor sugar
  • 400g Bulla whipping cream ( or any dairy whipping cream)
  • 20g castor sugar
  • 50g tofu
  • 7g gelatin leaves(soaked in cold water until soften)

1.Beat whipping cream and sugar until stiff peaks formed and set aside in refrigerator.

2.Beat egg yolk and sugar to well combined. Whisk continuously over a pot of simmering water until 82C until pale and thick. Remove from heat. Fold in soften gelatin. Stirring until gelatin dissolved.

3.Fold in mango puree into step (2).

4.Mash the tofu.

5.Beat cream cheese until soft. Fold into tofu. Fold the cheese-tofu mixture into step (3) and mix well.

6. Cool down over pot of cold water till 26-28C.

7.Fold in whipped cream in step (1) into cheese mixture in step (5). Pour into piping bag. Set aside in refrigerate.

mango cheese mousse

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selected3

Assemble Part 1:

1.Line baking paper on baking tray. Line acetate strip around a 7″ cake ring.

2.Place coconut joconde into the cake ring.

3.Pipe 1/3 of the mango tofu cheese mousse onto the coconut joconde until cover the joconde completely.

4.Place lemon joconde onto the mousse and continued piping in another 1/3 of mousse to cover the lemon joconde.

5.Remove blueberry panna cotta from freezer and from the cake ring. Place blueberry panna cotta onto the mousse and finally pipe in with remaining cheese mousse completely.

6.Smooth the top. Allow to set in the freezer for at least 4 hours or overnight.

assemble 1

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red chocolate glacage

 

chocolate glacage frosting

selected2

selected

Assemble Part 2:

1.Remove mousse cake from freezer and lightly blow hot air around the cake ring with blower for few seconds. Remove mousse cake from cake ring. Remove acetate strips.

2.With a cooling rack sits on top of a baking tray, place hardened mousse cake onto cooling rack.

3.Pour the cooled chocolate glacage over the mousse. Allow excess to drip down.

4.Decorate.

5.Place the cake back to refrigerate to allow the cake bring back to right temperature(as now the cake is still hardened stage).

6.Slice and serve.

glazing mousse

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Note:

1. Ensure the blueberry panna cotta has to be hardened in freezer before remove from the cake ring and place into the cake.

2.Red chocolate buttons are not available here so I bought it online. If you don’t like the vibrant red, welcome to substitute with white chocolate and add few drops of your favourite food colouring into the chocolate glacage. Use just white chocolate if preferred no colouring at all.

3.Decoration is up to your own imagination but if you are wondering what I used for the decoration: red chocolate button ,white chocolate and some chocolate transfer sheet( got it online as well)

DSC_5253_1

HAPPY TRYING!

 

TODAY’s Realization:

There were many times,I doubted my ability in what I am doing or learning whether baking or photographing. Failures in baking are bitter in taste but I know as long as I am determined to restart,back to basic,stand right up, the chances of getting it right is not far away.

In photographing world: Never though I would want to explore more since I have no knowledge nor potential in this field. There were many times, I doubted my ability leading to putting down the camera. Admittedly,I need to try harder than anyone just to get a decent picture.

I have to accept:some born with the skills while I need to try harder.

Never try to compete or compare with others if I choose this as passion. It exhausts me at times but learning to do one at time, no rush and no competing  can reduce the stress and taking my time to learn as much as I can.

Do for myself.Accept my flaws. Transform the pressure into energy and stand right back up. It is alright to sit down and rest awhile to regain our motivation. Have you rest enough?

有多次都会犹豫对烘焙和拍摄的能力是有限吗?

毕竟我不是天生有这些的潛力,总是要比别人多努力,由其是在拍摄方面。别人轻易的收获,而我却拍到手痛。

如果要比较,大家都比我好。因此学习接受,接纳自己的短与长。毕竟别人的成功都是因他们非常努力坚持,我这非常敬佩。

我在学习我拥有的,学习珍惜。

朋友,累了的话,不如歇一下,然后在继续做你喜欢的。

朋友,每一个你都是我能学习的对像,谢谢你们曾经的坚持,我才能明白了:做好自己就足够了。

谢谢每个都曾在我的生活中出现过:你的鼓励是我的动力。而有些的批评,也多谢你的直言,你让我成长。

谢谢你.

Your comments are deeply appreciated. ^_^

White Angel白色天使 ( Lemon Orange Mango Gateau)柠檬橙芒果蛋糕

DSC_4774

I find citrus fruits here are mostly fresh and sweeter in flavor. Lemon here is less sour and juicy. I always wonder why westerners can use in all their food: salad, seafood, white meat and sauces. As though lemon is like the salt to the pepper. Orange here is all seasonal citrus fruit. I do not enjoy fresh slice orange back in Malaysia as much as I do here. There two fruits become the primary essence to this mousse cake.

What goes well with cream cheese? Lemon.  I came up with lemon cheese mousse.

I bought a big packet of fresh mango cubes from Costco. I do not need to wait for the mango season, I think. So I thought insert mango element into this entire cake.

I adored this cake personally and hope you do too. White chocolate might not your favourite but by adding this last element as frosting, it is something different and it is a good “different”.

DSC_4796

DSC_4733-001

Problem is: why the white chocolate does not appear as white?? Wishing to have pure white powder to do the  whitening effect.

 

Components you need:

  • Mango Gelee

  • Orange Joconde

  • Lemon cheese mousse

  • White chocolate glacage/glaze

DSC_4787

Mango Gelee:

  • 150g mango puree
  • 1/2 anise star
  • 5g sugar
  • 1 tsp lemon juice
  • 2.5 gelatin leave (Soak in cold water till soften)

1. Bring mango puree to boil, add in anise star and sugar and mix well. Switch off heat.

2. Stir in soften gelatin the mango mixture. Stir in lemon juice. Sift the mixture to remove the anise star.

3. Allow the mixture to reduce temperature to 28C.

4. Pour into mango mixture slowly into a 6” cake ring ( Wrap cling film around the bottom of the cake ring)

5. Allow to harden in the freezer for 4 hours or more.

Note: 

(a)What is gelee?

A jellied substance.Liquid becomes solid by the addition of gelatin, pectin or other gelling agent.

mango gelee

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Orange Joconde:

  • 84g whole egg
  • 20g icing sugar
  • 10g cake flour
  • 10g plain flour
  • 60g almond flour
  • 84g egg white
  • 20g castor sugar
  • 17g Western Star unsalted butter( Or any unsalted butter )
  • 1 whole orange

1. Sifted all flours. Line a 6” round cake pan with baking paper.

2. Bring whole orange to boil in a pot. Once boiled,peel off the skin , slice into small chunks and remove the seeds. Process the orange in a processor or blend in a blender to form a paste.

3. Beat egg and icing sugar in a bowl until pale and lightly thick. (Lift up whisk, you can see batter is slowly drip down). Add in 2/3 of orange paste and mix well.

4. In another clean bowl: Beat egg white to foamy, slowly add in sugar, continue beating to achieve soft peaks.

5. Fold in the egg-orange mixture into this meringue (egg white) to well combine.

6. Take out some batter , fold in melted butter.

7. Fold in all flours into remaining egg batter till well combined.

8. Fold in the butter-mixture earlier (6) back into flour batter (7).

9. Pour batter onto prepared pan. Bake in preheated oven at 180C for 20-25 minutes, until skewer inserted in the middle of cake comes out clean, depending on individual oven for the temperature and time.

10. Remove from cake ring and allow to cool down completely. Keep in refrigerator.

Note:

(a)What is Joconde?

A Joconde Cake is cross between a biscuit and sponge cake. It has an almond flavor and was named for Mona Lisa which translates to La Joconda in French.

orange puree

orange sponge

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Lemon Cheese Mousse:

  • 50g castor sugar
  • 3 tbsp water
  • 175g  Bulla whipping cream ( or any dairy whipping cream)
  • 30g egg yolk
  • 2tbsp lemon juice
  • 140g Philadelphia cream cheese ,room temperature ( Or any cream cheese)
  • 25g Vaalia natural yoghurt( or any plain yoghurt)
  • 2tsp lemon essence
  • 40g egg whites
  • 42g castor sugar
  • 11g water
  • 5g gelatin leaves ( soak into cold water until soften)
  • 6g CHOYA extra shiso, Traditional Japanese Umeshu(Plum liqueur) optional
  1. In a bowl: beat whipping cream till stiff peaks formed. Set aside in refrigerator.
  2. In a pot: Boil sugar and 3tbsp water till sugar dissolved. Remove from heat.
  3. Slowly pour in the sugar syrup into beaten egg, continued heating until reached 82C while whisking. Stir in soften gelatin.
  4. Remove from heat, beat until light and pale.
  5. In another bowl: Beat cream cheese , then add in plain yoghurt, lemon essence and Umeshu until well combined.
  6. Fold in whipped cream (1) into cheese mixture (5).
  7. Then fold in egg-yolk mixture earlier (3) into cheese-cream mixture (6).
  8. Boil sugar and water till 117C. Start beating egg whites till foamy, slowly pour in sugar syrup, beating till stiff peaks formed. This is known as “Italian Meringue”.
  9. Fold in italian meringue into (7). Pour into a piping bag.

pate a bombe

lemon cheese mousse

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White Chocolate Glacage/Ganache:

make this after mousse cake has set properly

  • 250g Bulla whipping cream (pouring cream or whipping cream can be used here)
  • 20g sugar
  • 50ml glucose
  • 150g Cadbury baking white chocolate( any baking white chocolate )
  • 6g gelatin leaves (Soak into cold water till soften)

1. In a pot: bring cream, sugar and glucose to boil at 85C.

2. Add in chocolate in few additions and stir to combine.

3. Stir in soften gelatin and continued to mix until incorporated. Sift .

4. Allow the mixture to cool down to 25-28C. ( you can use another pot of cold water sit underneath your ganache to help in this process)

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Part I : Assemble:

1. Place a 6” cake ring onto a prepared baking tray with baking paper underneath.

2. Line a piece of 6cm in height of acetate strip around the cake ring as shown in picture.

( Get a 6” cake ring with 6cm height if you can find. My cake ring is smaller in height so acetate strip is for increasing the volume of my cake.)

3. Remove the mango gelee from freezer, cut into 5.5 inches of round disc.

4. Slice the orange joconde into 2 thin slices, and cut into 5.5 inches of round disc

5. Pipe some lemon mousse onto the cake ring, then place the first orange joconde. Pipe in lemon cheese mousse.

6. Place the mango gelee, then pipe all remaining lemon cheese mango. Place the last orange joconde onto the mousse. Press down the joconde to allow excess mousse flows out, remove excess mousse with palette knife. Place in freezer to allow to get harden.

DSC_4556

assemble

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Part II: Assemble:

1.Remove the mousse cake from freezer. Using warm cloth to rub around the cake ring. Flip the mousse cake upside down ( Mousse part faces up; sponge part faces down). Push up the mousse cake from cake ring.

2. Place the mousse cake onto a wire rack which sitting on a baking tray. Pour white chocolate ganache over the mousse cake. Allow to sit there for few minutes until excess ganache flows down.

3. Allow cake set in refrigerator for 30 minutes. Decorate however you prefer asthis is your cake now.

frosting

BDSC_4767-001DSC_4723DSC_4781

Note:

  • Allow cake to bring back to coolroom temperature for few hours, then you can slice and serve.
  • Boil the whole orange first so that the flavors from the orange is more readily to perfume the entire cake. (I cannot stop eating the orange sponge by itself, the orange is like the perfume of the cake, seriously yummy. Complimenting my product is not my style but the orange joconde is really irresistible.)
  • My advice: if you do not enjoy white chocolate ganache, you can choose not to use it because some people included me just dislike the sweetness of white chocolate. However the combination is really up to standard.
  • Again, I do not really enjoy over rating my own products.(Many times of failure too) This cake is really  well structured. The lemon has lightened the cheese flavor; the orange acts as the perfumed for the cake. Husband and I finished more than ½ of the mousse cake in a day.
  • If  happened you are not anise star fan, remove from your mango gelee too. Anise Star does not act as the primary flavor of the gelee, but remove if you do not enjoy it.
  • Adding plum liqueur Umeshu is optional if you prefer no alcohol.

lemon cheese cake

 

DSC_4810

Adding this Japanese traditional Umeshu (CHOYA)梅酒 is the extra flavor with the sweetness and sourness of the plum. The taste and aroma of umeshu can appeal to even those people who normally dislike alcohol.  This plum liqueur is recommended by my sister, it helps for good sleep, promote good blood circulation and good digestion. Please do not over indulge ~

HAPPY TRYING~ ^_^

Today word: Stop living in fear you’ll always do the wrong thing. If God gives you something to do, He’ll give you the anointing to do it.-Joyce Meyer

 

Strawberry and Green Tea Mousse Mooncake

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中秋节快乐

No traditional baked mooncake, just a simple mousse into a mooncake shape with a crackling chocolate casing, will you mind to try a bite or one whole mousse? There is not polite way to eat this, just take out your spoon and give a big crack into these mooncake-like mousse.

Wish I could have some homemade mooncake, missing the family time with my mom and sisters. Reminded me of my experimental and kids-gone-wild days during mid-autumn day, not only we can taste the mooncake, had some fizzy drink, and these particular buffalo-horn shape like exotic snacks. It was like mini buffalo horn but tasted crossed between taro and chestnut.

This festival also reminded me of the lanterns used to hang around the house with the colourful individual candles. Our garden looked extremely tasteful with those different sizes of lantern. Sadly, it cannot last the whole day because when the candles go off , our lantern burnt. We were devastated almost every year until one year, when the first lantern started to burn then we decided to burn it all off. This is how we carry on our latern-burning ceremony every year. I used to be bad…Forgive me.

Wish you all a very happy mid-autumn festival~

Message to someone I loved:He was a mooncake lover once in his life, but all I can do is a modified version. Hope he still enjoy as much as he can in HEAVEN.

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  • Makes 2 vanilla-strawberry mousse and 2 green tea-red bean mousse

Components You need:

  • Strawberry gelee
  • Red bean gelee
  • Vanilla mousse
  • Green tea mousse
  • White chocolate mooncake mould
  • Dark chocolate mooncake mould

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Strawberry Gelee:

  • 80g fresh strawberries (can use frozen strawberries too)
  • 2g gelatin leaves ( can use powder form,dilute into 2 tbsp water and microwave 30 seconds on high heat)
  • 1 tsp icing sugar
  1. Soak gelatin leaves in cold water until soften.
  2. Wash strawberries and slice it. Process it into puree.
  3. Cook the strawberry puree and icing sugar on low heat until bubbles formed, then switch off the heat. Stir in soaked gelatin leaves to well combine.
  4. Pour the strawberry mixture into 2 separated 5cm in diameter of silicone mini cylinder mould . Allow the mixture to set in freezer till hardened completely.

Red Bean Gelee:

  • 40g red bean paste
  • 2tbsp hot water
  • 1g gelatine leave ( or use powder,similar method as above)
  1. Mix red bean paste and water to well combine.
  2. Stir in soften gelatin to well combine.
  3. Pour mixture into 2 separated 5cm in diameter of silicone mini cylinder mould. Allow the mixture to set in freezer till hardened completely.

step1

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White chocolate mooncake mould:

  • 90g Cadbury baking white chocolate ( or any baking white chocolate)
  • some pink food colouring
  1. Melt white chocolate over a pot of simmering water (do not allow water touches the bottom of your bowl contained chocolate).
  2. Stir in some pink colouring into melted chocolate , mix to well combine.
  3. Scoop chocolate mixture into 2 separated  mooncake moulds. Swirl the melted chocolate around and evenly to coat  the  mould.
  4. Flip it upside down to another mould to remove the excess chocolate.
  5. Remember to coat the rim of the mould with melted chocolate too.
  6. Place in refrigerator to set completely.

Dark chocolate mooncake mould:

  • 90g Cadbury baking dark/milk chocolate (or any baking chocolate)
  1. Melt dark chocolate over a pot of simmering water.
  2. Scoop chocolate into 2 separated mooncake moulds. Swirl the melted chocolate around and evenly to coat the mould.
  3. Flip it upside down to another bowl to remove the excess chocolate.
  4. Remember to coat the rim of the mould with some chocolate too.
  5. Place in refrigerator to set completely.

step2

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Vanilla Mousse:

  • 80g Bulla whipping cream( or any dairy whipping cream)
  • 1/4 tsp vanilla paste
  • 1/4 egg white
  • 1/2 tsp castor sugar
  1. Beat the whipping cream and vanilla paste  until stiff peak formed.
  2. In a clean bowl: beat egg white till foamy, slowly add in castor sugar and continued beating till medium peak formed.
  3. Fold the egg white mixture into whipped cream. Pour into piping bag.
  4. Pipe vanilla mousse into pink-white chocolate mould that has set in the freezer earlier.
  5. Remove the strawberries gelee from mould and place into the vanilla mousse. Gently press down the gelee. Pipe in remaining vanilla mousse to cover. Smooth the top.
  6. Allow to set in the freezer for an hour.

vanilla mousse

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Green Tea Mousse:

  • 80g Bulla whipping cream( or any dairy whipping cream)
  • 1/4 tsp green tea paste
  • dash of green tea powder (Add more if want stronger taste; remove powder for children consumption due to the caffeine inside green tea powder)
  • 1/2 tsp icing sugar
  • 1/4 egg white
  • 1/4 tsp castor sugar
  1. Beat the whipping cream , green tea paste, green tea powder and sugar until stiff peak formed.
  2. In a clean bowl: beat egg white till foamy, slowly add in castor sugar and continued beating till medium peak formed.
  3. Fold the egg white mixture into whipped cream. Pour into piping bag.
  4. Pipe green tea mousse into dark chocolate mould that has set in the freezer earlier.
  5. Remove the red bean gelee from mould and place into the green tea mousse. Gently press down the gelee. Pipe in remaining green tea mousse to cover. Smooth the top.
  6. Allow to set in the freezer for an hour.

green tea mousse

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Assembly:

  1. Melt 40g of white chocolate and stir in some pink food colouring.
  2. Melt 40g of dark chocolate.
  3. Spread the pink-white chocolate onto the vanilla mousse to seal the bottom of the mooncake.
  4. Spread the dark chocolate onto the green tea mousse to seal the bottom of the mooncake.
  5. Allow the mooncake to set in the refrigerator for 4 hours or overnight.
  6. Remove the mooncakes slowly and gently from the mould as they are very fragile. (If too hard, use a warm cloth to wipe around the moulds for easy removal.
  7. Serve.

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As you can see, the mousse is little in soft side as no additional gelatin. So, it can go smoothly into your mouth. There is not gentle and polite way to enjoy these, just crack and spoon into your mouth. Forgive me for these unappealing  pictures, once snapped and started my tasting journey right away.

Note:

  • These mooncakes are not easy to slice into half with a pleasant appearance due to the chocolate casing. So just crack it bravely and enjoy the different taste of mooncake
  • Some love the authentic traditional mooncake ; and mind me for trying something different.
  • You can make any kind of taste you like for this mooncake.
  • You can make your own red bean paste as well but I used the red bean paste from the packet in chinese groceries. If you prefer the chunky bits of red bean, try look for Japanese red bean paste in can.

Happy Trying ^_^

Today’s quote: We are not a failure just because we fail at something. Nobody is a failure unless they quit trying! -Joyce Meyer

Black Forest Mousse

 

black forest mousse 2.1

I wanted to make such a dessert for a long time. It has been in my mind for months till I watched this Australian Masterchef, one particular episode, candidates are tasked to make a BLACK FOREST GELATO from a complete recipe given. Since no ice cream maker, I compensated into mousse dessert. Since I wish I could have spray gun, to complete my final even chocolate coating, I replaced by dusting with cocoa powder, the most I can do as homemade. This dessert is done for my friend,a couple who went through tough time in life. Marriage is essential, because bring 2 souls become one mind. So, I bring 2 hemisphere into a complete sphere. This couple enjoys mousse dessert so much that I thought this piece can lift them up. I hope they enjoy it.

black forest mousse 1.1

 

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Few components you need:

  • Vanilla Mousse
  • Chocolate Mousse
  • Cherry Mousse
  • Chocolate Domes

This recipe produced 3 X 7cm in diameters of sphere mousse

Vanilla Mousse:

  • 33g / 2 egg yolks
  • 15g castor sugar
  • 200g Bulla whipping cream( or any dairy whipping cream )
  • 3 tsp castor sugar
  • 1 tsp vanilla paste
  1. Beat cream, 3 tsp sugar and vanilla paste  in a clean bowl to medium peak.Chill in fridge.
  2. Beat egg yolks in a bowl over simmering water(ensure no water touches the bottom of the pan),whisking constantly with hand whisk for about 1-2 minutes, then slowly add in sugar, continued whisking until becomes ribbon stage. Remove from heat.
  3. Fold in 1/2 of the whipped cream into yolk mixture until well combined. Fold in the rest of whipped cream until well incorporated.
  4. Pour into 3 separated hemisphere silicone  moulds (6cm in diameter) until full. Smooth the top to remove excess mousse.
  5. Let it chill in the freezer until completely hardened, usually up to 4 hours or more.

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Chocolate Mousse:

  • 100g Cadbury baking dark chocolate (or milk chocolate) button ( or any baking chocolate)
  • 1 egg yolk
  • 1 egg white
  • 2 tsp castor sugar
  • 100g Bulla whipping cream( or any whipping cream)
  1. Beat cream to soft peak forms, allow to freeze until hardened.
  2. Melt dark chocolate over simmering water (called bain marie) until completely melted.
  3. Fold in beaten egg yolk,stir to combine.
  4. Fold in 1/2 of whipped cream into dark chocolate mixture. Continue folding in the rest of chocolate mixture until well incorporated.
  5. Beat egg white(in a grease-free and clean bowl) till foamy or frothy, slowly add in sugar and continued beating until stiff/firm peak achieved.
  6. Fold in 1/2 of egg white mixture (also known as meringue) until fully incorporated.
  7. Pour mousse into a piping bag.
  8. Pipe in the chocolate mousse into 3 separated hemisphere silicone moulds (7cm in diameter) by swirling around the dome to leave a space to fit in the vanilla mousse later.
  9. Remove the vanilla mousse from the silicon moulds, gently pull it out then place into the chocolate mouse. Ensure to remove excess chocolate mousse and smooth the top with palette knife. Allow to chill in freezer until hardened.

chocolate mousse

chocolate mousse 2________________________________________________________________________

Cherry Mousse:

  • 4g gelatine leaves (soaked in cold water until soften )
  • 80g Bulla whipping cream ( or any dairy whipping cream)
  • 150g cherry puree ( I used cherry in canned )
  • 1 tsp castor sugar
  • cherry essence/paste (if you have, add in 1/4 tsp)
  1. Remove cherry from the canned.Remove the juice. Pureed the cherry in blender.
  2. Soak gelatine in cold water till soften.
  3. Beat cream until medium peak. Allow to chill.
  4. Bring cherry puree and sugar to boil, stir constantly to reduce the volume to remove the extra juice. Off the heat. (The cherry puree will be slightly pasty, but not watery)
  5. Fold in soften gelatine after remove excess water. Stir to dissolve.
  6. Allow to cool a little. Fold in 1/2 of whipped cream and cherry essence(if you have) into cherry mixture to well combined. Fold in the rest of cream into cherry mixture.
  7. Pour into 3 hemisphere silicone moulds. ( 6cm in diameter)
  8. Chill in freezer till hardened, roughly above 4 hours or more.

cherry mousse

Chocolate Dome:

  • 120g Cadbury baking dark or milk chocolate, chopped( or any baking dark or milk chocolate)
  1. Melt chocolate in a bowl over simmering water (Without water touches bottom of bowl containing chocolate, also known as bain marie) until completely melted and reached 45C. Remove chocolate from heat , bring down the temperature of chocolate to 27C.
  2. Bring the chocolate back to simmering water, bring the temperature up to 35C.
  3. Pour melted chocolate into 3 separated hemisphere silicon moulds ( 7cm in diameter ). Ensure to roll melted chocolate around to evenly and completely coat the moulds with thin layer of chocolate.
  4. Place moulds on the bench for 1 minute, then repeat rolling process, ensure to bring any excess chocolate right up to the rim.
  5. Bring moulds face down in another bowl, allow excess chocolate runs out into bowl. Then bring to chill for 1-2 minutes in refrigerator until lightly set .
  6. Remove rim of chocolate dome with palette knife.
  7. Allow to chill in fridge for 1 minutes or until completely hardened.
  8. Gently pull mould away and release the  chocolate dome. ( Be gentle as chocolate is fragile and easily crack)
  9. Using a blowtorch, heat the edge of a round cookie cutter holding it with a pair of tongs to avoid burning yourself.
  10. Use a small 2.5cm in diameter of round cutter, cut out 4 randomly placed holes from the dome. If the cookie cutter is not piercing through, tap gently so that the chocolate disc falls in leaving a perfect hole. Chill if needed.

Assemble:

1.Remove the chocolate-vanilla mousse from silicone moulds, gently pull and release from the mould.

2.Remove cherry mousse from silicone moulds, gently pull and release from mould.

3.Place the chocolate mousse on the plate, place the smaller cherry mousse on top of the flat area of the chocolate-vanilla mousse.

4.Dust the chocolate domes with generous of cocoa powder all over the dome.

5.Slowly and gently using a palette knife, go through the two holes and lifting up slowly and let it sit on top of the mousse to become a completely sphere ball.

black forest

The journey of creating this dessert has taken me 3 days  to complete, as my very first attempt by observing, reading and experimenting.

black forest mousse 3.1

exexprimentin.

Note:

  • The dusting chocolate is so homemade, since I only can dream of the spray gun. Spray gun definitely do all the magic trick, coating the entire cake included the chocolate dome with evenly coated chocolate is what I should be aiming for. Sadly I only can compensate with this method. If you want to remove the dusting cocoa powder, do it whatever to suit you.
  • For this as homemade, without the cherry paste and cherry essence is little tricky to create the strong flavour of cherry mousse. Do add some cherry essence if you have.
  • This cake supposed to be ice cream, since I do not have a  ice cream maker, I modified into mousse texture.
  • For the chocolate dome, you can create it by using milk chocolate for slightly sweeter in taste if you personally do not like the bitterness of dark chocolate.
  • I recommend to keep these mousse into freezer to preserve the shape if you are not going to eat .Otherwise defroze in fridge for few hours before eating it.
  • It should be slightly colder than normal mousse cake temperature, and definitely not consuming in rock hard condition.

Forgive me if this might not up to your taste, this purely based on my long time desire in trying it out. My lovely husband enjoyed the taste, and hope you like it too.

HAPPY TRYING ^_^

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