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:

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!

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!