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Tuesday, November 29, 2011

Chocolate Mousse - Gordon Ramsay

  • 100g dark chocolate (70% cocoa solids) broken up into pieces
  • 300ml double cream
  • 50g caster sugar
  • 1 large egg white
  • chocolate shavings, to garnish
  • 2 tbsp Amaretto or other liqueur (optional)
 Method :
Step 1: cream + Chocolate
  • Break the chocolate into small pieces and set aside.
  • In a small saucepan, heat half of the cream until it begins to boil
Note: this happens faster if you preheat the saucepan before adding the cream
  • Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
  • Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using.
  • Using a hand-held electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.
Step 2 : Egg White + Sugar
  • Separate egg white into a bowl
  • Whisk the egg white with a hand-held electric beater until stiff peak.
  • Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue.
Step 3 : Fold together and Devour
  • Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.
  • Top with chocolate shavings.

Source : http://www.instructables.com/id/4-minute-Chocolate-Mousse/

Saturday, November 26, 2011

Cotton Sponge Cake

Cotton Sponge Cake
by Alex Goh

A. 60 gr Butter
B. 80 gr Top Flour
C. 80 ml Evaporated Milk
D. 1 egg + 5 egg yolks
E. 5 egg whites
    120 gr Sugar
    pinch of salt

Method :
1. Melt (A) then add (B) and mix till well blended.
2. Add (C) and mix till well combined.
3. Add (D) and mix till well combined.
4. Whip the egg white from (E) till foamy. Add sugar and salt. Continue to whip till stiff.
5. Mix the egg white batter with egg yolk batter till well incorporated.
6. Pour it into the swiss roll pan fully lined with paper.
7. bake at 170C on middle rack for 25 minutes.
8. Unmould it immediately when it is baked.
9. When it becomes cold, cut it into 2 horizontal layers and sandwich together with butter cream.

Friday, November 25, 2011

Chocolate Fudge Cakes

This is a very moist chocolate cake. I used Valrhona chocolate powder...taste really great.

Ingredients :
A.   90 gr cocoa powder
     180 ml water
     240 gr caster sugar
B.     5 eggs
      1/4 tsp salt
     150 gr caster sugar
       12 gr cake emulsifier
C. 220 gr Self Raising Flour
D.     1 tsp vanilla essence
       20 ml water
E. 300 gr butter (soften)

Topping and filling :
F. 250 ml whipping cream
    400 gr dark Cooking Chocolate

Method :
1. Mix ingredients A, stir over low heat until the sugar melts only. Set aside.
2. Pour ingredients B into Food Processor and processed until thick and fluffy about 2 min. Fold ingredients C, mixing in lightly. Add ingredients D and mix well. Mix in result from step (1), stir well.
3. Pour ingredients E and processed for 2 min until thick and fluffy.
4. Mix the result of steps 2 and 3. Pour batter onto a lined 8 inch round cake tin.
5. bake in preheated oven at 130 C for 60 minutes.

For the Topping and Filling :
Cut chocolate into small pieces.
Heat the whipping cream and then pour into the chocolate. Mix them thoroughly into a paste.

Sunday, November 20, 2011

Chiffon Cheese Cupcakes

Ingredients :
A.   4 egg yolks
     60 milk
     50 gr caster sugar
     60 gr melted butter
   120 gr top flour
       1 tsp Baking powder
    1/4 tsp salt
       1 tsp vanilla extract
B.   4 egg whites
     50 gr caster sugar
    1/2 tsp cream of tar tartar

Decoration :
150 gr grated cheddar cheese
Some melted butter
Some icing sugar

Method :
1. Mix all ingredients (A) in the food processor until smooth batter. Leave aside.
2. In a mixing bowl, whisk egg whites and cream of tartar until foamy. Add in sugar and continue whisking until stiff.
3. Add no. (1) into egg white batter mix well. Add in half yhe grated cheese. Scoop into piping bag.
4. Pipe batter of no. (3) into prepared cupcakes tin and decorate with cheddar cheese.
5. Bake at 170C for 15-20 min. When done brush with melted butter and sprinkle with icing sugar.

Source : Delicious Cakes - Amy Heng

Saturday, November 19, 2011

Meringue Squiggles

Can't wait to share this recipe...very easy and quick...only need egg white and sugar....enjoy...

Ingredients :
2 egg whites
75 gr caster sugar
some icing sugar for brush to decorate

Method :
Preheat the oven to 130C -150C. Line a large baking sheet with baking parchment.
Put the egg whites in a large clean bowl and whisk with a hand held electris whisk until they form firm peaks.
Add a spoonful of caster sugar to the whisk for abaout 15 seconds to combine. Add another spoonful ad whisk again. Continue in this way until all the sugar has been added.
Spoon the meringue mixture into a large piping bag fitted with a large plain nozzle.
Pipe neat, wavy lines of meringue abaout 13 cm/ 5 in long on the baking sheet, then bake for abaout  45 min - 1 hour until dry ang crisp.
Spread with icing sugar and decorate with hundreds and thousands.

Source : Great Cookies for Kids - Joanna Farrow

Friday, November 18, 2011


Gingerbread Boy n Girl for my son..

The recipe :
350 gr plain flour
   1  tsp bicarbonate of soda
   1 tsp ground ginger
   1 tsp gingerbread powder
   1 tsp spekoek spices
125 gr unsalted butter
175 gr brown sugar
    1 egg
    2 tbsp golden syrup

Preheat oven to 180 C.
Put the flour, bicarbonate of soda, ginger and diced butter into the bowl of the food processor. Process until the mixture begins to resemble fine breadcrumbs.
Add sugar, egg, and golden syrup to the food processor and process the mixture until it begins to form into a ball.
Turn the dough out on to a lightly floured surface, and knead until it is smooth and pliable.
Roll out the dough on alightly surface. Cut out figures using gingerbread man/ girl cutters, then transfer to the baking sheet.
Bake for 15 min until slightly risen and starting to colour around the edges. Leave for 5 min, then transfer to a wire rack to cool.

Source : Great cookies for kids - Joanna Farrow
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