I made it again. But this time, i added a pure mango layer on top and also used a vanilla cake for the bottom.
yum!
Before the fruit:
Sunday, May 31, 2009
Mango Mousse 2
I made it again. But this time, i added a pure mango layer on top and also used a vanilla cake for the bottom.
yum!
Before the fruit:
Friday, May 22, 2009
San Diego Flan
So while I was visiting my friends in SD we had a go in making flan!
looks pretty good right? It's surprisingly simple to make.
We were suppose to use heavy cream... but somehow we ended up with whipping cream. but it still worked pretty much the same with the exception of some bubbles present.
ingredients:
2 cups heavy cream
3 whole eggs and 2 egg yolks
~2/3 cup sugar
Directions:
1. Melt about 1/4 cup sugar in a pan until it turns slightly brown, like honey. Pour the caramelized sugar into a glass container.
2. Beat the eggs.
3. Mix heavy cream and the rest of sugar with the eggs.
4. Pour mixture into the glass container.
5. Prepare a hot water bath using a larger container.
6. Place the glass container into the water bath and carefully place into oven.
7. bake at 350 degrees for about an hour. poke a skewer into it to check if it has thickened. (we had put some Kahlua in ours which we forgot would raise the boiling point and had to raise the temperature to over 400 degrees. oops! so keep that in mind... if you see that its not solidifying...)
8. Take the flan out and let it cool. when it is still warm, use a knife to carve around the sides and loosen it. Put a plate over it and flip! It should plop right out.
yay!
looks pretty good right? It's surprisingly simple to make.
We were suppose to use heavy cream... but somehow we ended up with whipping cream. but it still worked pretty much the same with the exception of some bubbles present.
ingredients:
2 cups heavy cream
3 whole eggs and 2 egg yolks
~2/3 cup sugar
Directions:
1. Melt about 1/4 cup sugar in a pan until it turns slightly brown, like honey. Pour the caramelized sugar into a glass container.
2. Beat the eggs.
3. Mix heavy cream and the rest of sugar with the eggs.
4. Pour mixture into the glass container.
5. Prepare a hot water bath using a larger container.
6. Place the glass container into the water bath and carefully place into oven.
7. bake at 350 degrees for about an hour. poke a skewer into it to check if it has thickened. (we had put some Kahlua in ours which we forgot would raise the boiling point and had to raise the temperature to over 400 degrees. oops! so keep that in mind... if you see that its not solidifying...)
8. Take the flan out and let it cool. when it is still warm, use a knife to carve around the sides and loosen it. Put a plate over it and flip! It should plop right out.
yay!
Sunday, May 10, 2009
Durian Mousse Green Tea Cake
YAYyyyy Durian!
since i love durian... i thought i would try this... and it turned out delish!
So this recipe is pretty much the same as the mango mousse cake except replace mango with durian.
MAKING THE CAKE:
This time, I made some adjustments which made the cake turn out a lot better... It was softer, less rubbery, so simple, and saved a lot more eggs.
Ingredients:
1. 3/4 cup all purpose flour.
2. 3 eggs
3. 1/4 cup sugar
4. 1/3 cup butter
5. 1 packet of green tea powder (about 1-2 teaspoons)
Directions:
1. separate egg whites from egg yolks.
2. blend egg whites until it becomes foamy.
3. mix egg yolks, sugar, butter, and flour together.
4. fold foamy egg whites into the mixture.
5. pour into baking pan.
bake cake at 350 degrees for about 15 minutes.(start checking on the cake after 10 minutes)
MAKING THE MOUSSE
Ingredients:
1. 1 package unflavored gelatin
2. 1 cup of durian puree
3. ~1 tsp sugar
4. 1 cup chilled whipping cream
5. 1/4 cup water
DIRECTIONS:
1. Puree fresh durian fruit until you make about 1 cup (or more, depending on preference)
2. Melt gelatin in simmering water.
3. blend gelatin with the durian puree.
4. blend whipping cream until it becomes thick, just barely about to form peaks.
5. mix puree and whipped cream together.
6. Using the same pan used to bake the cake, pour the mango mousse into it.
7. Place the baked cake on top of the mousse.
8. Let it set overnight to be safe ;)
Here's what it looks like:
ASSEMBLY
1. Soak the outside of the pan in warm-hot water to loosen the mousse (5-10 seconds).
2. Put plate on top, and flip the pan.
3. After cake pops out, you are ready to decorate!
DECORATION:
This time, i used bittersweet chocolate chips and piped out a crosshatch design. It made it look very elegant.
To do this:
1. Melt chocolate chips in a small pot inside another pot filled with hot water. Do not get water inside!
2. When chips turn shiny, start mixing until smooth.
3. spoon chocolate into a ziplock bag and cut a small tip of the corner off.
4. pipe out design onto wax paper.
5. Let it sit in room temperature until it hardens. Or you can stick it into the fridge which is what i had to do because it wouldn't harden in this warm weather!
6. Place hardened shapes onto your beautiful cake.
fruit assembly:
this time I just used canned peach halves.
the roundness and symmetry of the peaches added a nice simple touch.
Wala! The final product!
Enjoy!
Sunday, April 19, 2009
Mango Mousse Green Tea Cake
It's been awhile! But i come bearing a delicioso recipe.
This mango mousse cake is easy and so simple to make! i was worried that the texture of the mousse wouldn't be as smooth and creamy like the kind you taste at some fancy cake shop but it turned out the way i wanted it. So happy =].
I made this for my dad's birthday and my whole family enjoyed it =).
This recipe involves 3 parts:
MAKING THE CAKE
The sponge cake I made turned out pretty well. It is more of a firm spongy kind of cake which i think is appropriate for this recipe because of certain techniques used. The cake is lain over the surface of the mousse while it is setting, so a firm cake would prevent the moisture from the mousse from sogging the cake. However, I think next time I want to try using a more moist and soft cake. Just whatever you prefer would work i think.
Note: I used 1/2 the batter produced to make one 1 inch layer of an 8x8 inch cake. If you want, you can make 2 cakes.
ingredients:
1. 7 eggs
2. 1 cup all purpose flour (or you can try cake flour. maybe that would make it softer. I just did not have any available)
3. 1/2 cup granulated sugar
4. 1/4 cup honey
5. 1 tsp vanilla extract
6. 1-2 tbls green tea powder
7. 1/4 tsp salt.
Directions:
1. separate egg yolks from egg whites into 2 bowls.
2. Pour and blend all ingredients with the egg yolks.
3. blend the egg whites until it becomes foamy
4. incorporate the egg whites into the batter
5. Pour the cake batter into a baking pan with the preferred cake shape, until it is 1 inch high.
6. Bake at 325 degrees for about 20 minutes. the top should be SLIGHTLY brown when it is ready.
7. Cool the cake until lukewarm.
8. flip the pan upside down and let the cake fall out.
9. Clean pan.
MAKING THE MOUSSE
Ingredients:
1. 1 package unflavored gelatin
2. 4-5 mangoes
3. 1 tsp sugar (sugar really isn't that necessary if you want a more natural taste. i just put about this much and it tasted great since the mangoes are really sweet in itself)
4. 1 cup chilled whipping cream
5. 1/4 cup water
Directions:
1. Pit the mangoes and blend them until smooth. Leave it in the fruit blender.
2. Melt the gelatin in simmering water.
3. Pour gelatin/water in the mango puree and blend again.
4. Whip the cream with a hand blender until it becomes thick and peaks are formed. This takes awhile... maybe 5-10 minutes.
5. Incorporate the mango into the whipped cream and fold together.
6. Using the same pan used to bake the cake, pour the mango mousse into it.
7. Place the baked cake on top of the mousse.
8. Let it set overnight to be safe ;)
ASSEMBLY
1. Soak the outside of the pan in warm water to loosen the mousse.
2. Put plate on top, and flip the pan.
3. After cake pops out, you are ready to decorate!
For this part, i used white chocolate sheets to line the outside. You can use regular or white chocolate chips as well. To do this:
1. Melt chocolate chips in a small pot inside another pot filled with hot water. Do not get water inside!
2. When chips turn shiny, start mixing until smooth.
3. Use knife and spread out chocolate thinly over wax paper on a cold surface. Back of a baking sheet works well.
4. Let it sit in room temperature until it hardens.
5. Cut the chocolate into desired shapes.
fruit assembly:
I used strawberries and canned peaches for my cake. The only part I want to improve is that the syrup from the canned peaches was too runny. I would recommend drying the fruits as much as possible, and then glazing the fruit with something thicker, Maybe i will try apricot jam next time. However, Even without a thick glaze, it still tasted good.
That's it! Next is.. Eat it! = )
Yum!
This mango mousse cake is easy and so simple to make! i was worried that the texture of the mousse wouldn't be as smooth and creamy like the kind you taste at some fancy cake shop but it turned out the way i wanted it. So happy =].
I made this for my dad's birthday and my whole family enjoyed it =).
This recipe involves 3 parts:
MAKING THE CAKE
The sponge cake I made turned out pretty well. It is more of a firm spongy kind of cake which i think is appropriate for this recipe because of certain techniques used. The cake is lain over the surface of the mousse while it is setting, so a firm cake would prevent the moisture from the mousse from sogging the cake. However, I think next time I want to try using a more moist and soft cake. Just whatever you prefer would work i think.
Note: I used 1/2 the batter produced to make one 1 inch layer of an 8x8 inch cake. If you want, you can make 2 cakes.
ingredients:
1. 7 eggs
2. 1 cup all purpose flour (or you can try cake flour. maybe that would make it softer. I just did not have any available)
3. 1/2 cup granulated sugar
4. 1/4 cup honey
5. 1 tsp vanilla extract
6. 1-2 tbls green tea powder
7. 1/4 tsp salt.
Directions:
1. separate egg yolks from egg whites into 2 bowls.
2. Pour and blend all ingredients with the egg yolks.
3. blend the egg whites until it becomes foamy
4. incorporate the egg whites into the batter
5. Pour the cake batter into a baking pan with the preferred cake shape, until it is 1 inch high.
6. Bake at 325 degrees for about 20 minutes. the top should be SLIGHTLY brown when it is ready.
7. Cool the cake until lukewarm.
8. flip the pan upside down and let the cake fall out.
9. Clean pan.
MAKING THE MOUSSE
Ingredients:
1. 1 package unflavored gelatin
2. 4-5 mangoes
3. 1 tsp sugar (sugar really isn't that necessary if you want a more natural taste. i just put about this much and it tasted great since the mangoes are really sweet in itself)
4. 1 cup chilled whipping cream
5. 1/4 cup water
Directions:
1. Pit the mangoes and blend them until smooth. Leave it in the fruit blender.
2. Melt the gelatin in simmering water.
3. Pour gelatin/water in the mango puree and blend again.
4. Whip the cream with a hand blender until it becomes thick and peaks are formed. This takes awhile... maybe 5-10 minutes.
5. Incorporate the mango into the whipped cream and fold together.
6. Using the same pan used to bake the cake, pour the mango mousse into it.
7. Place the baked cake on top of the mousse.
8. Let it set overnight to be safe ;)
ASSEMBLY
1. Soak the outside of the pan in warm water to loosen the mousse.
2. Put plate on top, and flip the pan.
3. After cake pops out, you are ready to decorate!
For this part, i used white chocolate sheets to line the outside. You can use regular or white chocolate chips as well. To do this:
1. Melt chocolate chips in a small pot inside another pot filled with hot water. Do not get water inside!
2. When chips turn shiny, start mixing until smooth.
3. Use knife and spread out chocolate thinly over wax paper on a cold surface. Back of a baking sheet works well.
4. Let it sit in room temperature until it hardens.
5. Cut the chocolate into desired shapes.
fruit assembly:
I used strawberries and canned peaches for my cake. The only part I want to improve is that the syrup from the canned peaches was too runny. I would recommend drying the fruits as much as possible, and then glazing the fruit with something thicker, Maybe i will try apricot jam next time. However, Even without a thick glaze, it still tasted good.
That's it! Next is.. Eat it! = )
Yum!
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