Eggless chocolate soy mousse with orange chocolate 橙味朱古力豆奶慕斯 (無蛋版)

Hot hot hot. Weather is hot in Hong Kong. I always prefer staying home to prevent the sunny and hot weather outside. I chose to continue making new desserts while I am staying in Hong kong. But I can tell you that staying inside a kitchen in Hong Kong is not funny at all. I can say the dessert making fun has been deducted 50 percent due to the hot temperature in kitchen. If I have to bake, it is even worse because the heat from oven increase the temperature inside the kitchen. 

I love to shop the baking supplies store in Hong Kong. Lots of funny and cute utensils. They also have many special ingredients too. I found Orange and Strawberry baking chocolate wafers. In Vancouver, I can make that by using white chocolate plus food color and different essence for different taste. But this orange wafers can speed up the whole baking progress. 

I chose this Eggless recipe is because these mousse cups are going to serve small children and pregnant woman. 

Ingredients (Serves 6-8 cups)

Chocolate mousse layer:
400ml Milk (There is no milk in kitchen, therefore I substitute it with Soya milk)

2 tbsp Cocoa Powder

1 tbsp Cornflour

6 tbsp Sugar

4 tsp Gelatin  / 8g China grass (vegetarian version)

25 g Semi sweet Chocolate Chips and 25g dark chocolate
1/2 cup Whipped Cream
1/4 cup of chocolate sauce to increase chocolate flavor (optional )

Orange chocolate:
50g Orange Chocolate
1 tbsp unsalted butter
1-2 tsp orange liquor (optional)


Decorations:

1/4cup Whipped cream for decorations (optional)
Chocolate Pocky Sticks for decoration (optional)

Method

1. Sifted cocoa powder and cornflour and mix. In a small bowl make a paste of cocoa powder and cornflour using 50ml milk.
2. Place rest of the milk (350ml) and 6 tbsp sugar in a heavy bottom pan and bring to boil.Add cocoa and cornflour paste to this milk and keep stirring.
3. Take pan away from heat. Add chocolate chips and stir. Then place the pan back and cook on low heat for 5 minutes till the chocolate melts. Take away from heat and set aside to cool it down.
4. If using gelatin - Put 1/4 cup water in a small pan and sprinkle gelatin and dissolve on low heat.
5. If using china grass - Cut china grass into pieces and soak in 1 cup water for 15 minutes.Place on medium flame and cook till china grass melts completely(this might take some time).Pass through a sieve just in case there are few grains of china grass.
6. Mix the gelatin or china grass solution into the cocoa custard and mix well. Place in the freezer for 15 minutes till the custard is little thick but not set. Beat the thickened custard with and electric or hand whisk till smooth.
7. Whip 150 g cream till light and fluffy.
8. Fold  the whipped cream into the chocolate mixture gently.Add in 1/4 cup chocolate sauce and mix gently till well combined.
9. Transfer the chocolate cream mixture to small serving cup.Let it set in the refrigerator for 3 to 4 hours.
10. Melt orange chocolate with 1 tbsp of unsalted butter.I also added some orange liquor to add a bit of orange flavor to it but it is optional.
11. Pipe melted orange chocolate on top of chocolate mousse
12. Top with whipped cream and chocolate Pocky Stick.

Mango Sago Herbal Jelly served with Coconut sugar 椰糖芒果西米涼粉

In Hong Kong, I stay with my parents in law where the place has a huge garden full of fruit trees and plants. At the meantime, we have big harvest of mango and jackfruit. The mango is very sweet but small. It is time to make mango mango and mango desserts! The maids bought back Herbal Jelly from market recently. Also she said she has natural Coconut Sugar imported from her own country - Indonesia. This natural coconut sugar tastes so great for dessert or for cooking! Way better than the cane sugar or brown sugar.

Ingredients: (serve 8-10 people)
Sugar Syrup (boil 100ml water with 1 cup of sugar)
Herbal Jelly 5 cups (cut in small cube shape)
Sago (1 cup)
Mango x 3
Coconut milk 3 Tbsp or more to taste
Evaporated Milk 200ml

Directions:
Prepare Sago:
Soak Sago in water for 15 minutes.
Boil 4 cups of water. Drain sago and pour pre-soaked sago into boiling water. Turn off heat. Cover pot and stand for 20 minutes. Check sago for readiness. Drain Sago with cold water. Place sago in cold water until ready for use. (consume within the same day)

Prepare  Herbal Jelly:
Cut herbal jelly in small pieces. Mixed herbal jelly with sugar syrup.

To serve:
Drain Sago and put sago to herbal jelly sugar syrup. Add Mango. Pour evaporated milk and then cover with coconut milk. Sprinkle some coconut sugar on top of the dessert. Prepare more coconut sugar for serving. It can be added according to own taste (more sweetness).

Baileys Irish Cream and Coffee Cheesecake 焗愛爾蘭奶油咖啡芝士蛋糕

This is the first cake that I made after I came back to Hong Kong for my long vacation. In Hong Kong, I find that whipping cream is expensive compare to Canada. It costs around C$3 for a 200ml size. In Canada, C$3.xx I can buy 1 litre one. For cream cheese, it is about the same price.  In HK, my in-law's house doesn't have any black sesame powder, green tea powder or cocoa powder. I only have a hand mixer here with limited cake making ingredients. I need to buy new baking pan, a mixing bowl and rubber spatula to start off my baking. Also, the oven here in HK does not provide accurate temperature. I cannot make good baking cake like the angel cake or other delicate cake. Therefore, I decided to make cheesecake without any cream decoration. And cheesecake is OK with unstable temperature. The temperature does not affect the appearance of the cake.

 

Bailey’s Irish Cream and Coffee Cheesecake Ingredients: (10" cake)

( I use half the amount of ingredients to make a 7" square cake)

1½ cup graham cracker crumbs
6 Tbsp (or 86g). melted butter
¼ cup (or 4Tbsp) granulated sugar
4 8 oz. packages cream cheese
1 cup granulated sugar
1 tsp. vanilla
4 eggs
2 Tbsp. instant coffee dissolved in 2 Tbsp hot water
¼ – 1/2 c. Bailey’s Irish Cream

Bailey’s Irish Cream and Coffee Cheesecake Directions:

1. Preheat oven to 350F or 180C
2. Stir together 1½ c. graham cracker crumbs, 6 T. melted butter, and ¼ c. granulated sugar.
3. Press crumbs onto bottom of springform pan Put in refrigerator.
4. Beat 4 8 oz. packages cream cheese that have been softened to room temperature with 1 c. granulated sugar until smooth and creamy. Add 1 t. vanilla and beat in 4 eggs, one at a time.
5. Pour 1/3 of the cheesecake filling into a separate bowl. To 2/3 of the batter, add 2 T. instant coffee dissolved in 2 T. hot water. To the other 1/3 of the batter, add ¼ – 1/2 c. Bailey’s Irish Cream, depending on how strongly Irish Creamy you want it.
6. Pour the coffee filling into the crust. Pour the Irish Cream filling over the coffee filling very slowly.
7. Gently run a spoon or toothpick from the bottom of the filling to top without touching the crust to create a swirl.
8. Wrap bottom of springfrom pan with aluminum foil. Put springform pan on bigger pan filled with hot water half way of springform pan. Bake on water bath in preheated oven for 35-45 minutes, until center is barely set.
9. Remove from oven, run a knife around the edge to loosen it from the sides of the springform pan, and let cool completely in the pan.

Mango Mousse Cake

This cake was made for my friend's birthday last weekend. What is special about this dog??? This dog is her favourite TVB actor's (Ruco Chan) dog (Boa Boa). She said she wants a mango mousse cake. And I know most of us (adult) do not like too much buttercream or cake with fondant. I decided to order an printed icing sheet to put on top of the cake. This printed icing sheet costs $10 to order. But my friend is so surprised about this cake. She doesn't know there is an icing sheet servie that can print any photos she wants to put on cakes or cup cakes. This icing sheet is 8". And my cake is 10" to serve ~ 20 people. Therefore, I applied buttercream on the rim for decoration as well as to apply the icing sheet to the cake. It is better not to use this icing sheet on whipped cream cake as it will sweat! None of us want to see that happened.

Mango Mousse Cake

Yield: 14 Servings

Cake (10”)
1/2 c Sifted cake flour
1/8 ts Baking powder
1/8 ts Salt
2 lg Eggs, separated (room temp)
1 ts Vanilla extract
1/4 c Sugar, divided

Mousse
2 Envelopes unflavored gelatin
1/2 c Water
4 lg To 5 ripe mangos (1 lb each)
1 c Confectioners' sugar divided
2 ts Vanilla extract
2 c Heavy cream
1/4 c Sour cream (I did not use sour cream this time, I just add 1/4c more of cream to it)

Make sponge cake:

Preheat oven to 350 degrees F. Lightly butter bottom and side of a 10-inch springform cake pan. Line bottom of the pan with a circle of baking parchment or waxed paper. Dust side of the pan with flour and tap out excess.

In a small bowl, whisk together flour, baking powder & salt. Sift flour mixture onto a piece of waxed paper. In a large bowl, using a hand-held electric mixer set at high speed, beat egg yolks and 2 tb of granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms a thick ribbon. Beat in vanilla.

Beat egg whites at low speed until frothy. Gradually increase speed to high and continue beating soft peaks start to form. One ts at a time, gradually add remaining 2 tb of sugar and continue beating whites until they form stiff, shiny peaks.

Scrape 1/3 of whites on top of beaten egg yolks. Resift 1/3 of flour mixture over whites & fold flour mixture and egg whites into egg yolk mixture, making sure to free any flour that may be clinging to side of the bowl. One-third at a time, gently fold in remaining whites with 1/3 of resifted flour mixture. Do not overfold. Scrape batter into prepared pan. Bake cake for 8 to 12 minutes, until center springs back when gently touched.Cool cake in pan on a wire rack for 5 minutes. Remove from pan & cool completely.

Make the mango mousse:

Put water in a small heatproof cup. Sprinkle gelatin over water and let stand for 5 minutes to soften. Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup. Heat gelatin mixture in hot, not simmering water.
Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin granules dissolve completely and mixture is clear. Remove pan from heat. Leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use.

Peel mangos and cut fruit away from pit. Cut fruit into large chunks. Save 1 cup of mango chunks aside for later use. For remaining mango, combine half of mango chunks with 1/2 cup of sugar in bowl of a food processor. Process mangos for 40 to 60 seconds, until pureed.

Transfer pureed mangos to a large saucepan. Repeat with remaining mangos and 1/2 cup of sugar. Cook the mango mixture over medium-low heat, stirring constantly until warm. Remove saucepan from the heat. Add the gelatin mixture and vanilla and whisk until blended. Transfer mango mixture to a large bowl and cool to room temperature.

In a chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks. Fold 1/3 of whipped cream into mango mixture to lighten it. Fold in remaining whipped cream. Add the saved 1 cup of mango chunks to the mousse mixture. Stir to combine.

Assemble cake:
Divided cake into 2 pieces.
Trim the cake to 9" cake. Place cake in middle of springform pan
Place bottom layer with cake. Pour half of the mango mousse to fill the 1" space between the 10" pan and 9" cake first. Then fill the entire layer. Smooth into even layer.

Place the other half of the cake in middle of pan on top of mango mousse.

Pour the remaining mango cream batter. Also remember to fill the outside 1" rim between the pan and the cake. Then pour the entire layer. Scrap mango mousse over cake layer and smooth it into an even layer.

Cover with plastic wrap and freeze for at least 6 hours or overnight.

Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly. Release clamp on side of springform pan and gently lift it up and remove it from around side of the cake. Defrost cake in refrigerator for at least 3 hours, until ready to decorate.
 

Mango Coconut Cream Trifle

 

Trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or jelly, and whipped cream. These ingredients are usually arranged in layers. (from Wiki).

Before our family will go back to Hong Kong for summer vacation this coming week, we attended our farewell BBQ dinner party at a friend's house. As usual, I am responsible for making dessert. Since I am very busy with another Birthday + wedding anniversary party at my place the day before, I can only make something simple or something that can prepared ahead of time. I chose Chai Milk Pudding (which I made 2 days before the party) and Mango Coconut Cream Trifle an hour before the party starts.

For Chai Milk Pudding, please refer to my earlier blog:

http://winniemsfong.blogspot.com/2013/05/vanilla-chai-custard-pudding.html

For trifles, you can actually add any fruits you like with custard and whipped cream. I chose to add coconut cream to whipped cream instead of putting extra layer of custard to it. It is to save time and steps. I don't have much time!!!

Recipe for Mango Coconut Cream Trifle:

Ingredients:

Ripe Mango x 7

Whipping cream 2 cups

Coconut Cream 1 can

Cake

Fine shreded coconut (bake until a bit brownish) optional 2 tbsp

Directions:

1. Use cake mix or your own recipe to prepare the cake. Allow to cool completely. Or you can make it ahead of time and keep it in refrigerator. I use left over cake pieces from the birthday cake that I made the day before. Cut into chunks.

2. Cut mangoes into small chunks. Set aside.

3. Whip whipping cream high speed until peak forms. Add coconut cream and whip for another 2 mintues. Set aside.

4 To assemble the trifle: Place bottom layer with one layer of cake chunks. Apply 1/3 of whipped coconut cream on top of cake pieces. Apply a single layer of Mango pieces on top of whipped coconut cream.

5. Repeat step 4 again. Then apply final top layer with remaining whipped coconut cream. I sprinkle some fine shreded coconut on top as well (optional).

A closer look!

Oyster Lasagna 白汁蠔千層面

Wow, this Oyster Lasagna is a great hit at my dinner party last weekend. And I am going to make it again! The cost for this lasgna is around C$30. I use a big can of large oyster and it costs around $15. The  second expensive ingredients will be cheese. I put mozzarella and parmesan cheese that cost around $10. So compare to traditional meat sauce lasagna, it costs almost double! But it tastes soooooo good!

Ingredients: (9"x13" pan)

Lasagna noodles (about 9 noodles)

Big Oysters (32oz)

Leek x 3

Butter (2tbsp)

Egg x1

Cream or half and half 750ml

Wine (1cup) divided

Mozzarella cheese (sliced) 2 cups + 1/4 cup (top layer)

Parmesan Cheese (Grated)  1/2 cup + 1/4 cup (top layer)

Flour (optional to thicken the sauce)

Directions:

1 Prepare lasagna noodles according to packaging. Preheat oven to 350C

2 Wash oysters with salt and corn starch. Cut leeks into slices.
3. Cut oysters into small pieces.

4. Prepare a pan, heat up oil. Pan fry the oysters. Add some salt, black pepper and 1/2 cup of white wine. Cook oysters until 80% done. Take oysters out and leave it aside.

5. Put 2 tbsp butter to another pan, heat up and pour leeks in. Saute leeks until well cook and soften. Mix egg and cream. Add oysters. stir. Then add egg cream mixture and stir. Cook until cream begins to boil. Then add 1/2 cup of white wine. You can thicken the sauce by adding a bit of regular flour. Remove from heat after it reboils again.

6. Spray oil or grease pan. Place bottom layer with 3 lasagna noodles.

7. Pour 1/2 of the oyster wine sauce over lasagna layer thoroughly. Add 1 cup mozzarella and 1/4 cup parmesan cheese.

8. Then place another layer of 3 lasagna noodles. Repeat step 7.

9. Place the last layer of 3 lasagna noodles. Cover top with final layer of remaining parmesan cheese and mozzarella cheese.

10 Place pan to preheated oven and bake for 40 mintues.

Red Velvet Cheesecake 紅絨芝士蛋糕

June 8, 2013.

Today we have a birthday and anniversary celebration for my friend Cynthia, Andy and Jeanne. I made a mango mousse cake (special request from birthday girl) and this romantic red velvet heart shape cheesecake for Andy and Jeanne's 12 th year Wedding Anniversary.

Red Velvet Cheesecake Bites
Adapted from http://ourshareoftheharvest.com/2011/02/21/dessert-buffet-red-velvet-cheesecake-bites/

Makes 50 mini servings (I use half the recipe to make 30 x 1.5" heart shape mini cakes)
Red velvet layer

• 2 sticks unsalted butter, melted
• 2 cups sugar
• 2 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• 1 tablespoon (or more) red food coloring
• 2 teaspoons vinegar
• 4 eggs
• 1 1/2 cup all-purpose flour

Cheesecake layer

• 2 8 ounce packages cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/4 teaspoon vanilla extract

For Cake Layer:
Preheat the oven to 350˚F. Grease and flour an 10×15-inch jelly roll pan, and set aside. Add melted butter to a large bowl then add the following ingredients, in this order, stirring after each addition: sugar, vanilla, cocoa powder, salt, food coloring and vinegar. Whisk the eggs in a small bowl and then stir into the cocoa mixture (Pic 1) . Fold in the flour just until combined. (Don’t overmix!) Set aside at least 1/2 cup of the batter for the top; pour the rest of the batter in the baking pan, spreading evenly across the bottom (Pic 2).

For the cheesecake layer:
 beat the cream cheese, sugar, eggs, and vanilla in a medium bowl until smooth. Carefully spread the cream cheese mixture on top of the brownie batter in the pan (Pic 3), then plop spoonfuls of the remaining brownie batter over the cream cheese (Pic 4) . Drag the tip of a knife through the red velvet and the cream cheese to create swirls (pic 5). Bake for 30 minutes or just until the center of the cheesecake part is set. Let cool completely on a wire rack before cutting.  Use mini cookie cutters to create the bites (Pic 6).

Final presentation to my friend Andy and Jeanna

Masago Crab Appetizer 蟹肉魚子小食

This is my all time favorite appetizer.  It is extremely easy to make. 

Ingredients:
Crab meats 2 cups
Sour cream 1 tbsp
Mayo 3tbsp
Salt and pepper
Lemon juice 2tsp
Dill (chopped)
Masago or tobiko 2-3tbsp
Chive for decoration

1 Mix all ingredients excluding masago and chive.
2 Place masago on top
3 Add chives for decorations.

**Above ingredients are always adjustable to your own taste.  Add more or less according to your taste