plum tartlets

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I don’t know about others but I love shopping in markets and supermarkets looking at seasonal produce and think to myself. What can I make out of it? I often go and look at what I can purchase before deciding what to make… you roughly get an idea, esp you’re like me browsing other blogs and food magazine a lot.. and when I saw some plums in Sainsburys I cannot let them not be on my making list. Ticked.

Plum tartlets
Adapted from Bake for Happy Kids
I managed to yield 5 tartlets using 3 inch tart rings

150g plain flour
1/2 tsp baking powder
a pinch of cinnammon (Original recipe asks for Cardamom!)
1/8 tsp fine sea salt
125g unsalted butter, at room temperature
1 large egg yolks
40g caster sugar
1/2 tsp vanilla extract
lemon zest from 1 lemon
2 fresh plums, pitted and sliced each side into 5 wedges
2 tbsp brown sugar approx – this is just for sprinkling
icing sugar for dusting

Preheat the oven to 160°C or approximately gas mark 3. Lightly butter the tart rings that you are using, place the buttered ring on top of the baking parchment paper. Else if you have something similar size, you can use it instead.

Cream the butter and sugar together until pale and fluffy, add egg yolks, vanilla and lemon zest and mix well until is light in colour.  Then sift the flour, baking powder, cinnammon and salt into the batter. Use reduce speed to mix in the butter mixture until just incorporated. Should look in between crumbs and a batter a like.. Then divide the dough evenly among the tart rings and place the plum slices on top, lightly pressing the slices into the dough and then sprinkle the tops with brown sugar.

Bake for 25 mins or a few extra minutes if needed depending on your oven, until the tartlets look golden and the sugars have caramelized.

Best to served these tarts warm and ideally with creme anglais or custard (in my preference!). I find the tarts are a bit dry on its own.
You can wrap them up and put them into the fridge if you cannot finish it but best to eat within three days.

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mango mousse cake

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Summer is approaching and the sun is out in London. I think is about time to get my creative going and make some cold patisserie/dessert to tick off my to do list. Hhee…

This mango mousse cake was made a while ago but never got shared on my blog. And I was too lazy to get my camera out at the time, so did a quick snap using my phone on top of the hob. I hope this will be nice to share for the summer and hope this inspires you, just enjoy looking at pretty small gateaux.

Mango Moussecake.

Recipe to come.

mixed fruit cream cake

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#1 enchanced photo on instagram

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#2 raw iphone pic

A mixed fruits cream cake that i have made for a friend’s father for his birthday a short while ago. such a little back blogging at the moment.

This cream cake is similar to the ones you can get in China town, soft sponge with freshly whipped cream plus fruits in between. The advantage of having this homemade is that you can control the sugar content of the cake/cream as well as knowing how what you get is genuine than sometimes cake shop add cake improving substance into the sponge. hence, why you sometime gets a funny taste in sponge from the shop.

What i did for this cake was pretty simple. baked an improvised chiffon sponge cake, sliced into three. whipped some fresh double cream with sugar, you can even add vanilla pod or paste into the cream if you wish. Layer the cake with cream and fruit in between, and finally cover the entire cake with cream. Decorate the cake surface with mixed fruits. viola.

A friend actually asked when did you learn how to make a cake, this was probably when my interest in baking begins, about 15 years old? never been to professional cake lessons, all i learnt was from the internet. it just shows if you have the dedication to learn something, you can, regardless of your ability.

have a great week. xoxo.

passion fruit et vanilla yoghurt mousse

so long since i last made any mousse cake, so lazy!! i know…  then i had a look at my ingredients cupboard, and realised i doesn’t have any gelatine.. ah.. visit to supermarket; thus no more excuse not to make it. =P

i did think of doing it as a little gateaux, but again the laziness put me of doing a vanilla chiffon sponge (tried this one, superrrrr nice smell), so i saw this little jar that i have reserved after my diary intakes. Majority of this mousse is more of an adaptation of Aran’s Yoghurt and strawberry mousse (i m sure no one is not aware of Cannelle et Vanille) but i have improvised the receipe to passion fruit instead. my friends know i got a weak point for passion fruit… really love that refreshing taste!

vanilla yoghurt mousse
adapted from Cannelle et Vanille

250ml double cream
1 vanilla bean seeds (cut in half, and scrap out all of the seeds)
50g sugar
2 sheets of gelatine (2g per sheet)
160g plain/vanilla yoghurt (only had plain on hand)

gelatine in cold ice water, till soften.
whip the cream with sugar with soft peaks (60%). take 2 tablespoon of the whipped cream and add the soften gelatine into it. mixed well and place it into microwave for 10 seconds; once you take it out stire well and ensure the gelatine is fully melted. if its too hot, leave it to stand for a moment till its warm. (as if its too hot, it will mealt the whipped cream).
add the gelatin mixture into the remaining whipped cream, fold in quickly and then fold in the yoghurt too.
put the mousse into pipping bag, and pipe it into jar/gateaux moulds. level the surface evenly and place it into the fridge to set.

passion fruit mousse

100g passion fruit puree (i used the frozen puree)
20g sugar (if you want it to be a little sweeter, you can even use to 30g)
1 sheet of gelatine (2g per sheet)
75g cream

gelatine in cold ice water, till soften.
whip cream with sugar till soft peaks.
warm the passion fruit puree with sugar via microwave, add the gelatine in, mix till is fully melted. put a table spoon or two of cream into the passion fruit mixture, mixed well. and pour it back into the remaining cream. and fold it all in.
and now you can use a pipping bag to pipe a small layer of passion fruit on top of the vanilla mousse. leave it to set in the fridge.

Passion fruit glaze

if you want to add a little extra, you can do the glaze on top.

150g passion fruit puree
20g sugar
1 sheet of gelatine (2g per sheet)

gelatine in cold ice water, till soften.
warm the passion fruit puree and sugar, and mix till is fully melted. and wait for it to become a little warm before you pour it over the passion fruit mousse.

p.s. 又是那句﹐如果要我翻譯食譜的話﹐請留言阿! =)

tiramisu 提拉米蘇

提拉米蘇﹐相信是每個人對意大利甜品的認識吧。 很久沒弄它了﹐朋友聚會﹐剛好就拿這個簡易快捷的食譜弄了一個甜品給好友們分享。 下班回家﹐買好材料就可以趕快的弄﹐真不錯呢。。
食譜是很久前的一位網友分享的﹐名字是Hermina. 很多謝她的分享﹐要不﹐我也吃不到那麼美味可口的提拉米蘇呢。

Tiramisu.. pick me up please. kaka~~ i m sure most of the foodie around knows the meaning of tiramisu, and its the easiest cheesecake i have ever made. Quick and easy, can make it in a hurry if you need to please your friends and family. And indeed, i have..

This receipe was actually shared by Hermina in a Chinese cookery forum, the forum has disappeared but luckily i have kept the receipe and its the easiest tiramisu you can make, no cream or gelatine, just the right amount of mascarpone cheese, egg and sugar plus sponge finger and coffee.  The texture of this dessert its really creamy…. personally, i don’t like dessert being too sweet; the sugar quantity on this receipe is perfect esp. with the cocao able to balance out the sweetness.

For 6 serving. Please be ware that the receipe contain raw egg, so woman with baby please use alternative tiramisu receipe. 懷孕的女生不要吃喔﹐因為它有生雞蛋呢。

227g mascarpone cheese 意大利芝士
2 egg yolk 蛋黃
30g caster sugar 砂糖

2 egg white 蛋白
30g caster sugar 砂糖

250cc hot water 熱水
4-5 tablespoon instant coffee 即溶咖啡
** Make this in advance, mix them together and leave it to cool. 請先弄好咖啡﹐才放涼﹐備用。
** coffee is such a personal preference.. please adjust yourself

Method 做法
Yolk and sugar, whip well till slight pale. 蛋黃跟砂糖﹐打成惟黃色
Add in mascarpone cheese, using a whisk, whisk well till no cheese lumps; leave aside. 加入芝士﹐攪拌至均勻﹐沒粒 然後備用

White and sugar, using electric machine, whisk well till small bubble foam forms, add in the caster sugar.
Whisk till its in good medium stiff peak, can’t say its stiff peaks, between soft and stiff…  so that it can easily mix into the cheese batter. 蛋白跟砂糖一起打至軟硬身。 先打蛋白至有小泡泡然後加入砂糖﹐繼續打至軟硬身。
Once it reach the required consistency, add the whipped white into the yolk batter in 2-3 times, using a spatula fold into the cheese batter. 然後分次﹐最好2-3次加入蛋黃糊裡﹐利用括刀拌勻。

Composition 組合
sponge fingers dipped into the coffee, i like it to be high soaked so that my sponge its not soggy.. one dipped, line it onto your dessert glass or trays, spread a layer of cheese batter on top, place another layer of dipped fingers and spread over the remaining cheese batter. Leave it in the fridge for at least a good few hours or overnight.
手指餅乾泡一下咖啡﹐然後排好﹔倒入一層芝士糊﹐再排一層餅乾﹐最好倒入余下的糊就可以放進冰箱2-3小時 或過夜。
Once ready to serve,  sift enough cocao powder over the cheese batter and its ready to serve. 吃時灑點可可粉就行了。