Lavender White chocolate mousse cake 薰衣草白朱古力慕絲蛋糕

My husband brought some new cake flavour essences back from Hong kong. This time I would like to try the lavender essence first.

Lavender Mousse: (8")
Milk 180g
Sugar 30g
Gelatin 1 envelop Knox
lavender essence. 1/4 tsp
Whipping Cream. 400g

Directions:

1. Place 3 tbsp of milk out of 180g milk, sugar and gelatin into a heat proof bowl, stir and let stand 1 minute for gelatin to absorb milk. Remove from stove. Add lavender essence and stir until all mixed. Let it cool.
2. Place bowl over saucepan with simmering water. Heat and stir until all gelatin and sugar dissolved in milk.
3. Whipped the cream until smooth.  Pour milk mixture to whipped cream until all well mixed.

Pour into pan and place on freezer. Proceed to make white chocolate mousse.

Another version in dome shape

White Chocolate mousse:
1 1/4 cups milk

1 envelop (7g) envelope Knox gelatin

2 cups white chocolate chip/bar

2 cups whipping cream

Directions:

1. Place milk and gelatin into a heat proof bowl, stir and let stand 1 minute for gelatin to absorb milk.
2. Place bowl over saucepan with simmering water. heat and stir until all gelatin dissolved in milk.
3. Remove bowl from heat and add white chocolate chip. Stir until smooth and let cool.
4. Whip the cream, add chocolate misture, stir until smooth.

Take pan out from freezer. Pour white chocolate mousse layer on top of lavender mousse layer. Then place in refridgerator for several hours before serving.

I also make a cake base to form this Lavender mousse cake.

Lychee Panna Cotta 荔枝奶凍

This is one of my favourite dessert! Lychee Panna Cotta. It is very easy to do and it is a very popular dessert!

Lychee Panna Cotta

1 can (14 oz) lychees in syrup

1 envelope (7g) of  Knox powdered gelatin

1 cup heavy cream

1 cup whole milk

3 tablespoons sugar

Open the can of lychees and pour the lychees and syrup into a food processor. I reserved 6 lychees for decoration. Process until the mixture is smooth. There will still be little bits of lychee flesh and pulp. Strain into a measuring cup until you get 1 cup of clear liquid.

Place 3 tablespoons of cold milk out of the 1 cup milk in a bowl and sprinkle the gelatin over the top. Let sit for one minute. Then place it over pot of simmering water. Heat and stir until all gelatin dissolved in the milk. Remove from simmering water and set aside.

Combine lychee liquid, cream, milk, and sugar in a medium saucepan. Heat on medium, stirring, until the sugar is dissolved and it just comes to a boil.

Pour dissolved milk gelatin into lychee mixture. Stir and mix well.

Divide mixture among glasses and refrigerate until set, at least 2 hours.

Chopped the reserved lychees into small pieces. Dry it a bit by straining the water and dry it with paper towel. Place them on top of each cup of dessert for decorations.

Milo Crème brûlée (美祿)法式焦糖燉蛋

I had 6 egg yolks left from making Pavlova. I decided to use them to make another dessert.



Milo is a malted Chocolate beverage powder



Milo Creme Brulee

makes 6 servings

Ingredients

2 cups heavy cream

6 egg yolks

1/4 cup sugar

1 cup Milo powder

Directions

1. preheated oven to 300 degrees Fahrenheit
2. 1/2 cup sugar or more for toppingInstructionsHeat cream in a sauce pan until before it boils.
3. While waiting for the cream, whisk together egg yolks and sugar until sugar melts.
4. Add in Milo and whisk well.
5. When cream is hot, pour it in the yolk mixture steadily while whisking continuously.
6. Strain and transfer to ramekins.
7. Bake bain marie in preheated 300 degrees Fahrenheit oven for approximately 40 minutes or until center is just wiggly.
8. Cool to room temperature then refrigerate for at least 2 hours.
9. Right before serving, sprinkle sugar on top of each creme brulee and torch it until caramelized.

sources: http://www.pepper.ph/milo-creme-brulee-so-good-youll-want-it-everyday/

Mango Pavlova (Meringue) 鮮果巴甫洛娃焗蛋白甜品

 

Pavlova Recipe巴甫洛娃焗蛋白脆餅甜品

Ingredients Yield: Makes 8-10 pavlovas

Meringue蛋白脆餅 :

• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
• 1 1/2 Tbsp cornstarch
• 1 1/2 cups granulated sugar
• 3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
• Pinch salt

Topping:

• 2 pints fresh or frozen berries
• 1/4 cup sugar

• Whipped Cream for topping

Method

1 Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.

2 In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

3 Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

4 Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.

5 Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.

6 Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.

7 Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream. And I choose Mango and Raspberries this time.





I made some mini pavlova (1" size). It is a perfect match with a cup of Latte!

sources: http://www.simplyrecipes.com/recipes/pavlova/

Pasta Carbonara (卡邦拿意粉)

Lunch at home all by myself today as my husband was in his business trip to Hong Kong. I make this: Pasta Carbonara. It's so creamy with cheesy milky eggy taste. SOOooo satisfied! I finished the whole thing which it said it is a 2 people serving size. :P

Ingredients (2 people serving)

• 2 ounces bacon, cut into small pieces
• 1 eggs, room temperature
• 1 tablespoon heavy cream at room temperature ( I use half & half cream this time, you can also substitute it will milk as well)
• 1/4 cup grated Parmesan cheese
• 1/4 pound dry fettuccine pasta
• 1 tablespoon butter, softened
• 1 tablespoon chopped parsley
• ground black pepper to taste

Directions

1. Cook bacon until crisp. Drain on paper towels.
2. In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
3. Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.

sources: http://allrecipes.com/recipe/pasta-carbonara-i/detail.aspx?event8=1&prop24=SR_Title&e11=pasta+carbonara&e8=Quick+Search&event10=1&e7=Home+Page