Thursday, September 26, 2013

Berries Parfait

1 cake (can be store bought or bake.  Mine was Chocolate Moist Cake - Betty Crocker)
Some berries (of your choice)
Whipped Cream (I did my own whipping cream)


Slice cake into 1 inch slices, and cut circles to fit jars. Alternately you could cut the cake into cubes.
Starting with a layer of cake on the bottom, follow with blueberries, whipped cream, raspberries, and top with another layer of cake.
Garnish with more whipped cream and berries if desired.

Ingredients (Whipped cream):
1 cup heavy cream (not ultra-pasteurized)
3 tablespoons sugar (granulated or confectioners')
1 teaspoon pure vanilla extract
Add heavy cream, sugar and vanilla to a bowl.
Whip cream using a whisk or an electric mixer on medium speed.
When you can form soft peaks (meaning the peaks bend over at the top when you remove the whisk or beater), the whipped cream is done. Be careful not to over beat or the cream will become grainy as butter granules start to form. 

Idea taken from : Joyofbaking

Wednesday, September 25, 2013

Mocha Pudding *Tested Recipe*

Recipe taken from Bisous A Toi


Puding Mocha
7g jelly powder
130g sugar
700ml full cream milk
2 instant coffee aka nescafe
1/2 tbsp mocha paste
4 egg yolk
1 tbsp butter

Puding busa (bubble/foam)
2 egg white (abt 70g)
1/4 tsp cream of tartar
3.5g jelly powder
60g sugar
150ml water
1/4 tbsp mocha paste mix with a little water

1. Prepare pudding mold (volume of 1000ml). Dampen mold with boiled water - set aside

2. Mocha pudding: Mix jelly powder, sugar and milk in a saucepan, stir well, bring to boil. Dissolve instant coffee and mocha paste with a little water, pour into the pan and continue to stir, reduce heat it.

3. Beat egg yolk using hand whisk or even fork, take a ladle of jelly mixture and add into egg yolk - stir well. Pour the egg mixture back into jelly mixture, stir well. Add in butter, turn off the heat. Continue stirring until mixture is slightly cool, add in rum. Pour into molds.

4. Sponge pudding: Whisk egg whites and cream of tartar using stand mixer on medium speed until fluffy and stiff, set aside. Mix and cook jelly powder, sugar, and water, add pasta mocha paste, bring to a boil, remove from heat. Pour into the beaten egg whites a little at a time, beat until blended. Add rum, stir. Pour custard mocha pudding onto the slightly harden mocha pudding. Leave until cold, chill in refrigerator until hard.

5. Remove the pudding from mold, place on serving plate, cut into pieces.