Mixed Berry Mousse & Gelée

10 ounces raspberries puree
10 ounces blackberries puree
10 ounces blueberries puree
8 ounces strawberries puree
½ cup sugar
1 tablespoon plus 1 ¾ teaspoons gelatin
¼ cup plus 2 tablespoons Chambord
1 cup heavy cream

combine all the berry puree.Divide evenly the berrys puree among 2 large bowls.

Stir ¼ cup of the sugar into ½ of the berry puree. Slowly sprinkle 2 ½ teaspoons of the gelatin over ¼ cup of the Chambord. Place the bowl of the gelatin mixture over a small pan of simmering water and heat until melted. Stir into the berry mixture. Whip the cream to stiff peaks. Stir 1/3 of the cream into the berry mixture, then fold in the remaining cream. Divide the mixture among 6 dessert cups. Refrigerate for about an hour, or until set.

Stir the remaining ¼ cup of sugar and 2 tablespoons of Chambord into the remaining ½ of the berry puree. Measure ¼ cup of water into a small bowl and slowly sprinkle over the remaining 2 ¼ teaspoons of gelatin. Place the bowl of gelatin over a small pan of simmering water and heat until melted. Stir into the berry mixture. Divide among the dessert cups. Refrigerate for about an hour, or until set.

Serves 6. Serve topped with additional fresh berries, if desired. Can be made up to a day ahead of time and kept covered with plastic wrap in the refrigerator.

Matcha azuki entremet

Chocolate Sponge Cake
160g egg whites
90g castor sugar
80g baking chocolate, chopped
45ml whipping cream
45g cake flour

Beat the egg whites in a standing mixer until foamy. Gradually add the sugar and beat till stiff peaks. Heat the cream until it boils, remove from heat and pour over chopped chocolate. Stir till smooth. Fold in half of the meringue into the chocolate mixture till well-blended. Fold in the sifted cake flour, followed by the rest of the meringue. Pour into two 8"x8" greased and lined pans and bake at 170°C for 12-15 minutes.

Chocolate Ganache with Red Bean
80g bittersweet chocolate (I used 70% Valrhona)
125ml whipping cream
100g chunky azuki bean paste

Heat the cream until almost boiling and pour it over the chopped chocolate. Stir till smooth.

Matcha Mousse (* start preparing only after step 1 of assembly)
160ml whole milk
10g matcha powder
50g castor sugar
6g gelatin sheets
125ml whipping cream

Soften the gelatin sheets in ice water and set aside. Combine matcha powder and castor sugar and whisk to mix. Heat the milk until it boils, remove from heat and pour over the matcha sugar mixture. Stir till smooth. Add the softened gelatin to the mixture. Stir till the gelatin sheets dissolve. Whip the cream until soft-stiff peaks. Fold the whipped cream into the matcha mixture until combined.

Matcha Whipped Cream (* start preparing only after step 2 of assembly)
200ml whipping cream
20g castor sugar
5g matcha powder

Combine matcha powder and castor sugar. Gradually add the whipping cream and mix with electric mixer on low. When all the cream has been added in, whip on med-high speed until soft-stiff peaks.

Assemble
1.Place one layer of chocolate sponge into the mousse ring and pour the chocolate ganache over it. Spread a layer of chunky azuki bean paste on top and top with the second chocolate sponge layer. Press down to make sure layers are even and there are no "air gaps". Refrigerate for at least 2 hours.
2. Pour the matcha mousse over the set chocolate base. Refrigerate for at least 2 hours.
3. Pour the matcha whipped cream over the matcha mousse. Refridgerate overnight. Dust a layer of icing sugar over the cake, before dusting a layer matcha powder. Slice into individual portions and decorate with mini matcha macarons

Citrus & Caramel Verrines

¾ cup sugar
1 ½ cups plus 1 tablespoon water
1 orange, cut into 1/8-inch slices
2 ½ teaspoons (1 envelope) gelatin
¼ cup freshly squeezed orange juice
¾ cup milk
¾ cup heavy cream
2 teaspoons grated orange zest
1 teaspoon grated Meyer lemon zest
½ vanilla bean
puree from 1 orange
puree from 1 Meyer lemon
puree from 1 grapefruit
puree from 2 tangerines
1 tablespoon orange liqueur, optional

Preheat the oven to 250˚F. Combine 2 tablespoons of the sugar and 2 tablespoons of the water in a small saucepan. Heat until the sugar dissolves. Dip the orange slices into the sugar syrup to coat and arrange them about an inch apart on a parchment-lined baking tray. Bake for 35 minutes. Using a spatula, turn the slices and bake another 35 to 40 minutes, or until dry but not brown. Transfer to a rack to cool.

Meanwhile, slowly sprinkle 1 ¼ teaspoons of the gelatin over the orange juice. Combine ½ cup of the sugar and 3 tablespoons of the water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water, and boil for 5 to 6 minutes, or until caramelized. The sugar will be fragrant and a deep amber color when it is caramelized. Remove the pan from the heat and dip the bottom into an ice water bath for a second or two. Slowly stir in the remaining 1 ¼ cups of water. Return the pan to low heat and stir until smooth. Increase the heat to medium and heat to a bare simmer. Whisk in the gelatin mixture and strain through a fine mesh sieve. Chill over an ice bath until just beginning to thicken. Divide the mixture among 6 juice or dessert cups. Refrigerate for about an hour, or until set.

Measure ¼ cup of the milk into a small bowl and slowly sprinkle over the remaining 1 ¼ teaspoons of gelatin. Combine the remaining ½ cup of milk, remaining 2 tablespoons of sugar, cream, orange zest, and lemon zest in a small saucepan. Cut the vanilla bean in half lengthwise, scrape out the seeds, and add both the pod and the seeds to the pan. Heat to a bare simmer. Whisk in the gelatin mixture and strain through a fine mesh sieve. Chill over an ice bath until just beginning to thicken. Divide among the dessert cups. Refrigerate for about an hour, or until set.

Pomegranate and Honey Yogurt Verrines

Makes 6 Servings

For the Pomegranate Jelly:

2 cups pomegranate juice
2 tbs sugar
1 tbs powdered gelatin
¼ cup cold water
1tbs lemon zest

Pour the water into a small container, sprinkle the gelatin over it and set aside. In a small saucepan set over medium high, heat together the juice and sugar until the sugar is dissolved. Add the lemon zest and remove from the stove. Add the gelatin and stir until it is completely melted. Let cool to room temperature. Divide evenly among glasses and position them at an angle in an empty egg carton. Let set a couple of hours in the fridge.

Honey Yogurt Gelee:

1 ½ tsp gelatin
2 tbs water
2 cups Greek yogurt
½ cup honey

Pour the water into a small container, sprinkle the gelatin over it and set aside. In a small bowl, heat half the yogurt in the microwave for one minute. Microwave the gelatin for 12 seconds. Quickly mix the two together, add the rest of the yogurt and the honey. No need to let it cool, layer it on top of the tea layer and position it at the opposite angle in the egg carton. Refrigerate for a couple of hours.

Ispahan Mini Cake

(makes 7 of 2 1/4″ diameter round cake)

Rose Joconde
30g almond meal
30g hazelnut meal *or use 100% almond meal*
2g dried rose buds
75g whole eggs
16g flour
12g melted butter
50g egg whites
8g caster sugar

Lychee Gelee
5 g gelatin powder
160g lychee puree
20g sugar
1 tbsp lychee syrup / water

Raspberry Mousse
125g raspberry puree (from frozen raspberry)
25g caster sugar (if using fresh raspberry, add sugar to taste)
7g gelatin powder
250ml cream, whipped to medium peaks

Rose Bavarian Cream
10g gelatin powder
2 egg yolks
20g caster sugar
125ml milk
1 tbsp rose extract (add to taste)
250g cream, whipped to medium peaks

Rose imbibage (soaking syrup)
100ml water
50g sugar
few drops of rose extract
few dried rose buds

Decorations
Fresh raspberry
Rose petals

Method

1. Make the gelee. Soak gelatin powder with water or lychee syrup (if using canned lychee) and let it bloom. In a food processor, whizz lychee till it’s like puree. In a saucepan, cook lychee puree and sugar till it bubbles. Remove from heat. Melt gelatin in the microwave for 1 minute. Add gelatin to lychee puree and stir. Pour into a flat surface (I used a 6″ x 6″ size ) The gelee layer should be about 1cm thick. Let it harden in the fridge overnight.

2.Make soaking syrup. Bring everything to boil in a saucepan. Leave to cool while you make the rest.

3. Make joconde. Whizz dried rose buds in a food processor. In a mixing bowl, whisk icing sugar, almond, hazelnut meal, rose and whole eggs till light and almost double in volume. It should be at a ribbon stage. In a separate bowl, whisk egg whites till soft peak. add in caster sugar and whisk till medium peak. Set aside. Gently fold in flour into whole eggs batter. Gradually fold in melted butter. Then lastly fold in meringue in 2-3 batches. Pour into a sheet pan lined with Silpat or parchment paper, spread it. Bake at 220 C for 8 minutes. Remove from oven and let it cool. Cut the cake base with round cutters. Place them in the cake rings.

4. Make raspberry mousse. Soak gelatin powder with 1 tbsp of water and let it bloom. With a food processor, puree raspberry till smooth. Pour into a small saucepan. Cook with caster sugar till bubbly. Remove from heat. Melt gelatin in the microwave for 1 minute or more. Add into the raspberry mixture and stir. Whip cream till medium peaks. Fold into the raspberry mixture over ice bath to prevent whipped cream from curdling. Fill in a piping bag and pipe evenly out on 7 cake rings making sure the sides are filled.

5. Make rose bavarian cream. Soak gelatin powder with 1 tbsp of water and let it bloom. In a saucepan, heat milk and caster sugar. In another bowl, lightly whisk egg yolks. Gradually pour the warm milk into the egg yolks while whisking at the same time. Then pour back the custard into the pot and consistently whisk it over low heat till the mixture is thick. Melt gelatin in the microwave then stir into the custard mixture. Add in rose essence, the amount depends on which type of essence you use. Fold whipped cream into the custard mixture over ice bath.

6. To assemble, lay a rose joconde and with a brush, dampen it with the rose syrup. Fill the 1/st layer with raspberry cream which is about 3-3.5 cm thick. Then lay a layer of gelee, cut with smaller round cutters ontop of the raspberry cream. Put it in the fridge to chill. Then pour in the rose bavarian cream (this is not piping friendly as it’s quite liquid-y) evenly into 7 rings. Let it chill in the fridge for 3 hours or till it has set.

7. Decorate with rose petal and fresh raspberry.

Emeraude

Raspberry and Pistachio entremet with White bavarian cream

(makes a 6″ square cake, and 4 verrine cups)

Pistachio Dacquoise
7g sugar
62g egg white
50g icing sugar
70g finely ground pistachio
35g roughly chopped pistachio
pinch of cream of tartar

White chocolate bavarian cream
66g milk
70ml cream
1/2 vanilla pod, seeds scrapped
76g egg yolk
5g gelatine
180g white couverture chocolate
265 cream.

Pistachio Joconde
125g icing sugar
60g almond meal
65g pistachio meal (finely grounded pistachio)
150g whole eggs
33g flour
25g melted butter
100g egg whites
16g sugar

Rose imbibage (soaking syrup)
50g sugar
100ml water
4-5 dried rose buds (or 1 tsp rose water)

Raspberry gelee
1.5 tsp gelatin powder
15ml cold water
1 cups frozen raspberry
20g caster sugar

Method

1. Make raspberry gelee layer first. Mix gelatin powder and cold water and set to bloom. In a pot, cook raspberry and caster sugar. Crush with a whisk, or blend in a blender. Heat gelatin in microwave for 30 secs or till completely melted. Pour into raspberry and mix well. It’s optional to strain the raspberry puree. I personally like abit of crunchy texture, so I kept the seeds. Lay a cling film on a board, and place square cake ring. Pour into cake ring and set for min 2 hours.

2. Make pistachio dacquoise. Whisk egg white and a pinch of cream of tartar till soft peaks. Add in caster sugar and whisk till slighly glossy and stiff. Sift icing sugar and mix with ground pistachio. Gently fold into egg whites. LAstly, scatter roughly chopped pistachio into the batter. Pour into a sheet pan lined with Silpat or parchment paper, lightly spread it with spatula. Bake at 200 C for 15-17 minutes. Remove from oven, and cut a 6″ square. If there are leftoevers, cut out for verrines.

3. Make pistachio joconde. In a mixing bowl, whisk icing sugar, almond and pistachio meal and whole eggs till light and almost double in volume. It should be at a ribbon stage. In a separate bowl, whisk egg whites till soft peak. add in caster sugar and whisk till medium peak. Set aside. Gently fold in flour into whole eggs batter. Gradually fold in melted butter. Then lastly fold in meringue in 2-3 batches. Pour into a sheet pan lined with Silpat or parchment paper, spread it (it should be twice more than the dacquoise batter). Bake at 220 C for 8 minutes. Cut 2 pieces of 6″ square, and leave the remains to make verrines.

4. Make imbibage. In a small pot, put everything inside and bring to a boil for 1 minutes. Remove from heat and set aside.

5. Make white chocolate bavarian cream. First make cream anglaise. Mix gelatine with 1 tbsp of cold water, let it set. Bring milk, cream and vanilla beans to a light boil (NOT rapid boil). Pour 1/4 of the milk and cream into egg yolks and stir with a whisk. Gradually pour in the remaining cream and whisk constantly. Pour in the cream back into the pot and let it cook over very low heat, while whisking constantly. The cream will thicken a bit (or coats the back of a wooden spoon). When done, remove from heat. Meanwhile, melt white chocolate in the microwave or over a bain marie. Melt gelatin too. Pour gelatin into creme anglaise, stir. Then add in white chocolate and stir till well incorporated. Pass the entire batter through a sieve to remove and possible cooked eggs, or unmelted gelatin or chocolate. Put the bowl over a ice water bath to cool down the mixture. Whisk cream in a separate bowl to medium peaks. Lightly fold in whipped cream into the white chocolate mixture.

6. Assembly. Line a layer of pistachio dacquoise at the bottom of a 6″ square ring. With a pasty brush, baste with abit of imbibage ontop. Pour a layer of white chocolate bavarian cream. Add pistachio joconde. Soak with imbibage. Pour in a layer of cream. Lay the gelee on top. Pour cream. Add the 2nd layer of pistachio joconde, and soak with imbibage with brush. Pour a thin layer of cream ontop. Leave to chill for a few hours. When the cream has set, pour glaze on top.

7. To make verrines, same thing, layer everything into the cups, but you can do dacquoise, cream, gelee, cream, joconde, cream, since it’s shallower. For me, I used raspberry compoted cooked with a bit of starch instead since I didn’t have any extra gelee.

Peppermint gelee

ingredients

Peppermint candies crushed 1tsp
White sugar 1tsp
Martini glasses 2
Vanilla Ice Cream 2 scoops
A few drops red food coloring
honey 1/2tsp
Peppermint stick (optional)
2 mint sprigs for garnish

Recipe

Combine in a bowl sugar and red food coloring; then apply honey to rims of martini glasses and roll in colored sugar to coat the edges.

And fill glasses with ice cream, sprinkle with crushed peppermint candies; add a peppermint stick, dust with red colored sugar; garnish with mint sprigs and serve this beautiful easy dessert. (Serves 2)

Creamy passion fruit delight

• 142ml carton of double cream
• 4 meringue nests
• 1 ripe mango, diced
• 2 passion fruit

1. Whisk the cream to form soft peaks. Break the meringue into chunks and fold into the cream with the mango.
2. Spoon half of this into 4 wine glasses or bowls. Spoon over the seeds and juice from 1 passion fruit.
3. Top each glass/bowl with the remaining cream mixture then spoon over the seeds and juice from the remaining passion fruit. Serve immediately.

Mango fool

• 200ml mango juice drink
• 2 ripe mangos, peeled
• 2tbsp clear honey
• 1 lime, zest and juice only, (keep separate)
• 3tbsp caster sugar
• 300ml double cream

1. Purée one mango in a blender with the juice drink, honey and lime juice.
2. Whisk the double cream to a soft peak and fold in 3tbsp of the blended mango mixture and the lime zest.
3. Take 2 martini glasses and spoon the remaining mango mixture in the bottom of the glasses.
4. Pipe or spoon the mango cream over the mango sauce. Chill and serve with fresh slices of mango.

tren dessert in a glass

sebagai bentuk efisiensi dan kemudahan serta menambah nilai estetika suatu sajian dessert kini berkembang tren dimana dessert disajikan dalam shot atau martini glass

dessertr jenis ini dapat disajikan dalam standing party di pool side atau garden.tamu akan lebih nyaman dan dengan garnish yang sedikit nilai estetika yg di dapat tetap tinggi

pada posting selanjutnya akan disajikan beberapa dessert in a glass yg bisa menjadi inspirasi anda dalam menyajikan dessert pada occasion tertentu.