28th Jan: Fondant au Chocolat

Since I found out Yohan loves Fondant au Chocolate, I simply had to try the recipe by Alex Goh… I’ll update this entry with the recipe another time… Yohan missed this cuz he had it back in France…

17 Nov 2009: Jasmine Mont Blanc

 
Following one of the Japanese Websites, I tried to make a Jasmine Mont Blanc..
http://www.cakechef.info/special/chef_ohnuma/mont-blanc_jasmin/index.html
  
The whole thing was very difficult… So I won’t write the recipe.. The Jasmine mont blanc cream was very tough because it melts very easily… But the best part was the lemon curd in below the d’amandes sponge in the tard.. It was lemony and fresh… Delish… :)

Rouge Blanc

Evangeline came over to bake together and we made this dessert which she has been eyeing on since god knows when..
http://www.cakechef.info/special/chef_yokoyama_2/rouge_blanc/index.html
The recipe is in Japanese and the issue here is that there may be ingredients which we don’t have…
   
Here’s the first part of the recipe, making the mousse fromage:
ムース・フロマージュ
クリームチーズ・・・１２５g
フロマージュ・ブラン・・・２５０g
生クリーム４０%・・・３７５ml
卵白・・・８０g
砂糖・・・１１０g
水・・・適量
ゼラチン・・・３g
Mousse Fromage
Cream cheese 125g (room temp.)
Fromage Blanc 250g (we used marscapone)
Fresh cream 40% fat 375ml
Egg whites 80g
Sugar 110g
Water (Enough to cover up the sugar)
Gelatin 3g
Directions:
1. Make an italian meringue. Put the sugar in a pot, and add enough water to cover the sugar.
2. Boil the mixture to １２０℃ (you need some time for this)
3. Meanwhile whip the egg whites till soft peaks form and add the hot sugar syrup while continuing to whip the egg whites till stiff peaks form and set aside
4. Cream the cream cheese till soft and creamy, add the fromage blanc and mix till incorporated
5. Whip the cream till soft peaks form. Meanwhile, dissolve the gelatin in a small amount of water and put the mixture over a double boiler to help the gelatin dissolve. (I sprinkled the gelatin into a small cup of water and placed the cup in a hot bowl of water)
6. Add the soften gelatine mixture into a portion of the cream cheese and fromage blanc mixture.
7. Mix the rest of the cheese and fromage mixture into the gelatine cream cheese mixture.
8. Fold the whipped cream into the cheese mixture in three different batches.
9. Fold the italian meringue into the cream cheese and whipped cream mixture in three different batches.


Making the biscuit sponge is the next part.
ビスキュイ・ア・ラ・キュイエール
卵黄・・・３個
砂糖・・・９４g
卵白・・・３個
小麦粉・・・９４g
Biscuit a la Cuillere (You can use other cake sponge recipes if you like)
Ingredients
Egg yolks x3
Sugar x94g
Egg whites x3
Flour x94g
Directions
1. Whip the egg yolks with 30g of sugar till the eggs yolks turn pale.
2. Whip the egg whites with another 30g of sugar  till foamy. When egg whites are foamy, add the remaining sugar in three parts while the egg whites are beating into stiff peak stage.
3. Add the 1/3 of egg white meringue mixture into the egg yolk mixture  and stir with a whisk till incorporated.
4. Add the flour into this mixture and fold till incorporated.
5. Fold in the remaining meringue till you get a light creamy mixture.
6. Line a Jelly pan with baking paper and brush with butter if the paper is not non-stick
7. pipe the sponge batter onto the tray in strips
8. Bake in the oven at 180degree celsius for 15-20 mins
 
ポンシュ
シロップボーメ１７度・・・１００ml
フランボワーズピューレー・・・１００ml
フランボワーズリキュール・・・２５ml
Punche recipe
Syrup 100ml
Framboise puree (Rasberry puree) 100ml
Framboise liquor (I used lychee bols) 25ml
1. Mix all ingredients
 
Composition
1. Cut the biscuit sponge into the shape of the mousse cups.
2. Place the sponge in
3. Using a table spoon, drizzle the punche into the cup with the sponge
4. Cut a strawberry into quarters and lined it by the sides of the cup such that you can see the side of the strawberry from the side.
5. Pipe the mousse fromage into the cup to slightly less than 1/2 full
6. Soak another biscuit sponge in the punche syrup and place it in the cup with the moussed topped using two toothpicks or chopsticks
7. Repeat step 4 with another strawberry quartered.
8. Repeat step 5 with the mousse fromage till the cup is full. Scrap the top of the cup so that the dessert has a flat surface.
8. Top the dessert with a strawberry, half a rasberry and a blueberry. Add a small mint leaf to add contrast to the colour of the dessert
9. Decorate with sparkle powder if desired.

The directions are available in the link with step by step pictures.. The dessert tastes as good as it looks! :) Best part? Its really pretty and it feels good looking at it.. Evangeline and I simply loved it.. :D

This is the most beautiful thing I made.. :)
 

5th Oct 2009: Matcha Strawberry Shortcake

Mad about Matcha and strawberry shortcake? So I made a strawberry short cake topped off with Matcha Mousse..

Two layers of sponge genoise.. sandwiching Strawberries and creme patissiere.. Topped off with Matcha mousse.. Only problem was that my matcha powder which aunt nicole bought for me from Taiwan was a little bitter.. XP
 
So the poor cake turned out a little bitter.. XP

Two Nights of Stay at Ritz Carlton

Mummy got a free two night stay at Ritz Carlton hotel because she was a finalist for Women of the Year 2009. So having the voucher to be expired soon, we simply had to use it, and what better time than for her birthday?
 

They actually had a runner’s tag for hotel guests to go for their runs and make sure they don’t get lost..
 
  
Some of the night views from the high floors of Ritz Carlton..

And of course, the beautiful cake I baked for my mother’s birthday… Everything was made by me, except I did not plant my own strawberries and mangoes.. But I make the chocolate decorations.. And the whole cake was made with mango slices and mandarin orange slices..
Sandwiched in between is mango cheese mousse with mango slices, topped off with mango and oranges slices..
 
Happy Birthday mummy..

My cousin, James and his gf Ashlyn..
    
After the cake cutting for the second night, we has a little buffet breakfast for two.. :) It was breakfast for one for two mornings.. Who the hell eats a buffet breakfast alone? So we used it for one morning for two people!









I love buffet breakfast!