Cream cheese mousse with passion fruit cream

 My friend came to stay with me last weekend, and you can doubt ^^ what we did, haha.

Banoffee Verrines

Making dessert in a glass is one of my favorite things, it's cute and easy to serve.

Strawberry Milk Pudding: Easy, lovely pudding

 Making lovely and delicious dessert doesn't mean that you have to spend too much time and effort in the kitchen.

Quick Fix Desserts: Orange chocolate cream

 I make a lot of desserts everyday, but most of them are the re-run of my recipes ^^. 

Strawberry Shortcake in a shot: Small cake in a glass.

 I love small dessert, not only for the size, but it makes people more welcome it, too.

 Especially when finish dinner, large piece of cake will be great for some, but for many people who just full, they may say no to dessert. 
But I think for this time, your guest will say "Yes" ^^, because it's a cute little strawberry shortcake in a shot cup! Only 4 cm per cup, hehe, you can finish it in 2 (or 1) times. This dessert is very easy to make, esp. if you don't have to make sponge cake. 
You can prepare this dessert ahead of time, refrigerate then decorate it just before serving.

Strawberry Shortcake in a shot

Makes 6 shots (4cm shot)

Strawberry
150g .............................. Fresh strawberries
20-25 g ......................... Granulated sugar (depend on how sweet your strawberries are)
15g ................................. Kirsch 
Sweeten whipped cream
70g ................................ Whipping cream
7g ................................... Granulated sugar
........................................ Sponge cake, cut into small rounds

 Cut the strawberry into pieces, reserve 6 pieces for decoration.
Mix together the rest of the strawberry with sugar and Kirsch in microwavable bowl, cover the bowl.
Heat in the microwave for 1 minutes (600w), remove from the microwave, stir,  cover the bowl, then heat in the microwave again for 1 minutes (600w).
Remove from the microwave, let the mixture cool to room temperature.

Whip the whipping cream and sugar together until soft peak form.
Spoon strawberry mixture into a shot cup, pipe the whipped cream over the mixture, then place the sponge cake on top of the whipping cream.
Pipe another layer of whipping cream on top of the cake, then spoon the strawberry on top.
Refrigerate until ready to serve.
Decorate with strawberry pieces before serving.

Strawberry Shortcake in a shot: Small cake in a glass.

Quick-fix desserts: Easy Strawberry and Oreo cheese cup

 I feel a bit weak lately, well, not because of sickness, I spend time playing game watching a lot of animate.

Quick fix dessert: Verrines Salted Butter Caramel Mousse

 Making small dessert is what I like, well when come in small size, many people happy to have it.

White Forest Verrines: White is beautiful

I was looking at the cookbook and suddenly I saw a word: dark cherry ^^, and my mind started to thinking about something to do with it, it will be my next key ingredient .

Strawberry Bavarois: Easy lazy sweet!

 I feel a bit lazy lately, ^^, well I still want to make some sweets, but easy things will be great.

Mango Pudding: Sweet fragrance, delicious taste

 Sweet fragrance of mango is the key of these little desserts, ^^.

Clytie: Strawberry and Lemon Verrines

 These verrine will brighten you up like the way the sun do, ^^. 

Chocomel: Chocolate and caramel verrins

 Small, is what I like my dessert to be, ^^, but the small size can be big in flavor.

Fraisecha: Strawberry and Matcha verrines

The taste of green tea powder (or Matcha) is one of my favorite. It can be used with many thing, ^^ and this time it comes with strawberry.

Sentimental: Berry and pistachio verrines

 Actually I promise that I will make this dessert a long time ago, but due to my bad habit ^^" of wanting to do everything, I just manage to do it lately.

Blancemange with Berry Rose: Do you feel love in the air?

Oh, it's new year already and I still can't finish my Hamper recipe ^^", well I have a busy, busy life lately, due to my family business.

Choc A Block Trifle: 1 Chocolate 2 Chocolate and 3 Chocolate again!

Last week I baked chocolate cookies for my sister but because she had to hurry back to work (she came to stay with me for a while ^^), she forgot to take the whole box of cookies with her.

Tiramisu de fraises: Strawberry Tiramisu, Fresher side of Tiramisu

Oh, no not again, I know that you will say this, when you see "TIRAMISU" on my post, right? But this time my tiramisu is not the same as always, well, you can see from its color ^^

Mousse au chocolat a la pomme et cannelle: Chocolate mousse with apple Lovely delicious mousse!!

I love to serve dessert in a glass ^^, it's cute, right? Beside from being cute most of them are easy to prepare too. This time the recipe comes from my new book, hehe,

Le rêve de pomme crumble: When apple crumble wants to be more beautiful

I think we all have a dream ^^, and sometimes I really believe that many thing around us want to be more beautiful, so this time I do my best to dress up one of simple dessert "Apple crumble". 

 Simple and homey can be its style, but why don't we think about it in a new way, and turn homey into dressy without pretending. This dessert still has all the homey sense, the sauté apple that turn sweet and aromatic like when we bake them, the vanilla mousse that take place of the custard sauce, the red berry jelly that has a touch of Vodka and a tangy taste to keep all things in the glass balance and the homey crumble that add a crunchiness and a rich taste to this verrine.
Actually the one who has this dream is me, ^^, I like the idea of putting the dessert in the glass very much, it's lovely and easy to serve (I use very small glass 5.5x8.5cm, that some will think it's too small, but for me and my family this one is the best, everyone can finish the dessert without feeling heavy). I think about how can I put one of my favorite dessert "the Apple crumble" in to the glass and make it more lovely than they ever be, and the other thing I want to use very delicious Smirnoff Ice® that I love to drink lately (Ok, don't look at me like that, haha, a little bottle of it won't hurt, right? ^^).


So at the end this recipe is a mix and match, a bit of recipe and formula from here and there until I got what I really want. The bottom layer is a red berries jelly, that is really easy to prepare, and don't worry if you don't want to use the alcohol you can use lemonade instead of  the Vodka. The next upper level is a vanilla mousse, a custard base mousse that rich and fulfill. Follow by the most important thing in this dessert, the sauté apple, for this part I really recommend the Granny Smith apple, because the tartness and firmness is required here. And the last step is the crumble, that's rich and crunchy.
Finally I got the dessert that I had a dream of, the apple crumble that you just can't resist it, well because she so beautiful, right? ^^ 

Le rêve de pomme crumble

Serve 6 (using small glass 5.5x8.5cm)

Berry Vodka jelly
135g ................................ Frozen berries (mixed)
55g ................................. Raspberry puree 
65g .................................. Smirnoff Ice®
70g .................................. Superfine sugar
4g .................................... Gelatin leaf 


Vanilla mousse
        Cream anglaise 
100g ...................... Milk
30g ........................ Sugar
................................ Seed from ¼ of Vanilla pod
  20g ........................ Egg yolks
3g ................................... Gelatin leaf 
140g .............................. Whipping cream

Sauté apple
300g ............................. Apple diced
15g ................................ Butter
60g ................................ Sugar

1½tsp ........................... Lemon juice

Crumble

50g ................................. All purpose flour

50g ................................. Brown sugar

50g ................................. Almond powder

60g ................................. Butter

......................................... A pinch of salt

......................................... A pinch of cinnamon

Make the berry jelly:

Put the frozen berries in the glasses.

Bloom the gelatin in cold water.

Mix the raspberry puree with the sugar.

Warm half of the puree mixture in the microwave and put the gelatin into the mixture, stir to combine.

Pour the gelatin mixture into the raspberry puree mixture and stir to combine, pour the Smirnoff Ice®, the mixture will bubble, let it rest a bit.

Pour the mixture over the frozen berries, then refrigerate overnight.

Make the vanilla mousse:

First make the Creme anglaise:

Bloom the gelatin in cold water.

In a small saucepan, bring the milk to a boil. In the meantime, combine the yolk, sugar and seeds from vanilla pod together and whisk in a heavy‐bottomed saucepan.

Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil.

Put the gelatin into the hot mixture, stir to combine, then strain the mixture into the bowl to remove any egg that may have scrambled.

Wait until it has completely cooled.

Whisk cream just to soft peaks.
Gently fold 1/3 of the cream into the creme anglaise.

Gently fold back the the creme anglaise and cream mixture into the cream. The mixture will be quite loose.

Pipe the mousse over the jelly (you won't use all the mousse), refrigerate until require.

Make the sauté apple:

Put the butter into the frying pan, over the low heat, when the butter start to melt, put the apple into the pan, sauté apple until soft. Pour the sugar and lemon juice into the pan and stir until the sugar melt and start to caramelize.
Take off the heat and let it cool completely.


Make the crumble:

Preheat the oven to 180°C
Line a baking sheet with baking paper.
Put all the ingredient into the food processor, process until combine.
Pat the dough into the pan and bake in the oven for 10 minutes.
Take out of the oven, then lower the heat to 150°C
Using the fork to tear the dough into small crumb, let the crumb cool to room temperature.
Bake the crumb for 10 minutes, then let it cool completely.


Assemble the dessert:

Put the  sauté apple over the vanilla mousse and top up with the crumb.

Refrigerate until ready to serve.

Le rêve de pomme crumble: 

When apple crumble wants to be more beautiful

Chicken Farm Baker's Project # 28 : Tiramisu in my style: Mocha Oreo Tiramisu

I know you will say, "What a long recipe! ^^", well, it's long, haha. 
Actually when I see the theme of this month "Chicken Farm Baker's Project # 28 : Tiramisu in my style", I started thinking ^^ "What kinds of the Tiramisu that I really want to try?".
You can see that I really love Tiramisu, very very much, I make it again and again, so, the traditional Tiramisu is the best for me. But when I got this project, I have to think about it in a new way. Anyway, it's not hard for me because there are so many possibility to create by combining this delicious cream with anything else.
And for me I think that I really want to mix this cream with the Oreo and coffee mousse, well, it's a classic with a little twist. The Oreo is one of my favorite, and coffee is my beloved flavor too, I think they will be great together in one cup with the delicious mascarpone cream. But for me, I always want to try something, so I choose to make the crumbs by myself. It's very easy to make and the taste is more deep (it's very chocolately haha), and adding the meringue on top balance everything in the cup.


So I give this recipe as a suggestion, you can do exactly the same as me or you can go on the short-cut that I will tell you now and create this dessert a lot faster than me, ^^. Because you can use the Oreo and store-bought meringue, so it will left you to make only 2 kinds of cream, and a chocolate disk. But for the chocolate disk, it's great for presentation, because it will divide the chocolate crumbs layers with the mascarpone cream, so you can skip it without having any problem with the taste of the dessert.
Now that you know the express way to this delicious dessert, don't just sit and read my blog, ^-^, let's go to the kitchen, and create this Tiramisu at home and yes a lot faster than me.


Note on flavor: For this dessert I have to make a note for you, so that you can create the dessert that you will love ^^.
1. If you love the coffee flavor you just follow the amount  of the instant coffee that I give you, but if you just want a less bitter flavor, reduce the instant coffee to 6g, and reduce the sugar to 10g.
2. The meringue is not for the presentation only, it makes the dessert taste better, so please adding it in yours.
3. Let the dessert rest for 12-24 hours for the more delicious dessert.

Mocha Oreo Tiramisu

Serves 6 

-Crème Cappuccino-

40g ................................. whipping cream (A)

8g ................................... Instant coffee powder

1 ..................................... egg yolk

15g ................................. granulated sugar

75g ................................. whipping cream (B)

60g ................................. white chocolate

25g ................................. whipping cream (C)  

-Mascarpone Cream-

200g .............................. Mascarpone cheese

30g ................................. egg yolks (about 1½ yolk)

1tsp ................................ Kahlua® or other brand coffee liqueur 

45g ................................. egg whites (about 1½ white)

45g ................................. granulated sugar

-Homemade Oreo Crumbs-

30g ................................. Unsalted butter

50g ................................. granulated sugar

¼tsp .............................. vanilla extract

40g ................................. semisweet chocolate (about 50%cocoa mass)

50g ................................. all purpose flour

25g ................................. Cocoa powder

......................................... A pinch of salt 

-Meringue-

50g ................................. Egg whites

100g ............................... Sugar

20cc ................................ Water

-Chocolate Disk-

50g .................................. Milk chocolate

Make the meringue:

Note: You will get more than you want for this recipe but don't worried you will be happy to eating it on its own or with a bowl of whipping cream ^^.

Preheat the oven to 110°C

Line 1 baking sheet with baking paper.

In a sauce pan, put the sugar and water and bring to boil over medium low heat.

When the syrup reaches 100°C, start whisking the egg whites.

The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until cold.

Put the meringue into piping bag with 1.2cm nozzle, and pipe the meringue into sticks.

Bake for 2 hour, then turn off the oven, and let the meringue cool completely in the oven before storing it in an airtight box.

Make the milk chocolate disk:

Temper the chocolate in microwave:

1. Place two thirds of the amount of chocolate that you are going to temper into a bowl; the third will be used later in the tempering process. You will need to use a microwavable plastic bowl as porcelain will become too hot.

2. Place the bowl into the microwave ad heat for 30 seconds on half power. Stir the chocolate and then return it to the microwave for another 30 seconds. Repeat this as many times as required until the chocolate has melted. Don’t be tempted to rush this stage of the process as the chocolate may burn if heated too long.

3. You will notice that the chocolate will start to melt slowly. When the chocolate has melted completely it should be around 45°C.

4. Add the remaining third of the chocolate to the melted chocolate and stir gently (don’t over-stir the chocolate). The cold chocolate will melt into the warm chocolate, lowering the temperature slightly.

5. The chocolate will become thicker and the cool chocolate may not melt completely. If this is the case, use a hairdryer or heat gun to slowly melt the chocolate, stirring at the same time. Take care not to overheat the chocolate. Just before all the chocolate has melted stop heating it and let it finish melting by itself.

6. Test the temperature of the chocolate to make sure you have tempered it correctly. If you have a thermometer the temperatures should be  29°C.

Note: If the chocolate is too hot, more cool chocolate needs to be added in order to cool it down.

Pour the chocolate over the plastic (or aluminium foil), and spread it over. let the chocolate firm up, check frequently when the chocolate stop sticking when touch it lightly with your finger tip, cut it into round circle (the same size as your glass). Put the chocolate sheet in the  refrigerator, for 10-20 minutes then take the disks out of the sheet.

Keep until require by placing between a sheet of wax paper in the refrigerator.

Make the Homemade Oreo crumbs:

Melt chocolate and butter in a bowl over a warm water.
Sift the flour, salt and cocoa powder together.

Pour the melted chocolate and butter over the flour mixture and stir to combine.
Refrigerate for 2 hour or until firm.


Preheat the oven to 180°C
Line 1 baking sheet with baking paper.

Break the dough into small pieces (or use a knife to cut it if it becomes too firm).
Bake in the oven for 10 minutes, then reduce the temperature to 150°C and bake for 5 minutes more.
Take the crumbs out of the oven and let them cool completely before storing it in an airtight box.

Make Crème Cappuccino:

Put the instant coffee and whipping cream (A) into a small saucepan and bring to boil, meanwhile beat the yolk with the sugar until combine.
When the whipping cream boil, pour it into yolk mixture, drop by drop and whisk constantly until fully combine.

Pour the mixture back into the saucepan and put over low heat, whisk until thicken, then take out of the heat and set aside. 

Melt white chocolate  in a bowl over a warm water, pour whipping cream (C) and stir to combine.

Whip the whipping cream (B) until soft peak form.

Scoop ¼ of the whipped cream into white chocolate mixture, and fold to combine. Pour the mixture back into whipped cream bowl and fold to combine.

Scoop ¼ of the whipped cream and white chocolate mixture into coffee mixture and fold to combine. Pour the mixture back into whipped cream bowl and fold to combine.

Put the mixture into a piping bag, and pipe the Crème Cappuccino into glasses.
Refrigerate while preparing the next step.


Make the Mascarpone Cream:

Beat egg yolks and 25g of the sugar in a large bowl. Add the mascarpone and 1 tsp of coffee liqueur, mixing gently until just combined.

Note from dailydelicious: When mixing the cheese and egg, folding then using the spatula is the better way to smoothen the cheese without breaking down the fat.

Beat egg whites with the rest of the sugar in a medium bowl until medium stiff peaks form. 

Using a large metal spoon or rubber spatula, gently fold egg whites into the mascarpone mixture.

Put the mixture into a piping bag, and pipe the Mascarpone Cream over the Crème Cappuccino and place the Oreo crumbs on top.

Place the milk chocolate disk over the crumbs, and pipe the Mascarpone Cream over the disk, Refrigerate until ready to serve.
When serving, arrange the meringue over the Mascarpone Cream.

Chicken Farm Baker's Project # 28 : 

Tiramisu in my style: Mocha Oreo Tiramisu