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Mascarpone Creme Brûlée

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25
Jul

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Mascarpone Creme Brûlée

by Thripti Hinduja







Crème Brulee means “burned cream” in French. To replicate this classic, the batter mixture and timing control is important to achieve successful ramekins of heavenly crème brulee – a must try dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 70 mins Cook : 30 mins Ready in : 100 mins Serves : 4

INGREDIENTS:

  • 225g Whipping Cream
  • 50g Mascarpone
  • 1½ tsp Vanilla Bean Paste
  • 3 Eggs
  • 60g Caster Sugar
  • 4 tbsp Caster Sugar (optional: for topping)


 




DIRECTIONS:

  1. Preheat the oven to 150°C.
  2. Put the cream, mascarpone and vanilla in a pan. Heat mixture until almost boiling.
  3. In the meanwhile, whisk the egg yolks with sugar till creamy and pale. Slowly whisk into the hot cream mixture, whisking all the time.
  4. Strain the mixture and pour into ramekins.
  5. Place the ramekins in a roasting tin, along with hot water coming half way up the ramekins.
  6. Bake for about 20-30 minutes, depending on the size of your ramekins. The custards should be just set around the side and have a slight wobble in the centre.
  7. Refrigerate the ramekins for at least an hour.
  8. When ready to serve, sprinkle the tops with caster sugar and caramelize it with a blowtorch. A very hot grill works well too.
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Chocolate Okara Cake

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25
Jul

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Chocolate Okara Cake

by Julie Yee

Learn to make full use of okara, which are the remains during the production of soy milk and tofu, to make a delightful dessert! With Chef Julie’s recipe, you can now make healthy Chocolate Okara Cake.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 6-8

INGREDIENTS:

  • Group 1 
    • 180gm Butter
    • 160gm Fine Sugar
  • Group 2 
    • 4 Eggs
    • 1 teasp Vanilla Paste
    • 150gm Okara
    • 3 tbsp Melted Chocolate
    • 50gm Soya Milk (less sugar)
    • 180gm Self-Raising Glour
    • 1 tbsp Cocoa Powder

DIRECTIONS:

  1. Cream butter and sugar till light.
  2. Add in beaten eggs and vanilla paste gradually.
  3. Add in the okara and melted chocolate.
  4. Add in flour & soya milk alternately.
  5. Bake at 170°C for about 40 minutes.
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Champion Tiramisu

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25
Jul

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Champion Tiramisu

by Eric Low

Tiramisu is a famous italian dessert consisting of alternating layers of coffee-soaked Savoiardi biscuits and sweet mixture of mascarpone cheese, eggs and sugar. Make this luscious dessert and find yourself wanting for more.

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 330 mins Cook : 0 mins Ready in : 330 mins Serves : 4

INGREDIENTS:

  • 250g Mascarpone Cheese
  • 200ml Whipped Cream
  • 2 Egg Yolks
  • 50g Sugar
  • 50ml Marsala Wine
  • 40ml Rum
  • 4pcs of White Sponge Fingers

Sponge Finger Syrup

  • 75ml Strong Coffee
  • 25ml Marsala Wine
  • 30ml Rum
  • Cocoa Powder (for dusting or bitter chocolate shavings)

DIRECTIONS:

  1. Cream egg yolks and sugar together until pale yellow. Add cheese, whipped cream, Marsala wine and Rum. Mix well and chill.
  2. Combine ingredients for sponge finger syrup.
  3. Arrange the sponge fingers in setting containers. Dab generously with the sponge finger syrup. Cover with the remaining cheese. Chill the tiramisu until set.
  4. Dust the tiramisu with cocoa powder. Add some chocolate shavings to the tiramisu before serving.
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Chocolate Swirl New York Cheesecake

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25
Jul

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Chocolate Swirl New York Cheesecake

by Jehanne Ali

This rich, decadent cake is easily whipped using food processor. In fact, there is no real need for mixer at all. This sweet treat is perfect for parties as individual serving minis, or you can bake it big for a special occasion.

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 8

INGREDIENTS:

  • 500g Philadelphia Cream Cheese
  • 75ml Double Cream
  • 3 Large Eggs
  • 1 tsp Vanilla Extract
  • Juice and Rind from 1 Lemon
  • 35g Plain Flour
  • 50g Castor Sugar
  • ½ tsp Salt
  • 100g Dark Chocolate Couverture (56% cocoa solids-melted)

Biscuit Crust

  • 300g Digestive Biscuits
  • 125ml Unsalted Butter
  • A pinch of Salt
  • 20g Castor Sugar

DIRECTIONS:

In a food processor, pulse the digestive biscuits with salt and sugar until fine crumbs are formed.

  1. Melt the butter and stir into the biscuit crumbs.
  2. Press the biscuit crumbs into small dessert rings lined with aluminium foil, or a baking tin.
  3. Bake at 180°C for 10 minutes.
  4. Add all the cake ingredients, except chocolate into the food processor.
  5. Blend until the batter becomes really smooth.
  6. Spoon 1/4 of the batter into a separate bowl and mix in with the melted chocolate.
  7. Pour the remaining batter onto the biscuit bottom.
  8. Spoon the chocolate batter on top and swirl into marble effect using a skewer.
  9. Cover the bottom of the baking tin with aluminium foil and place onto a baking tray.
  10. Pour water into the tray until around 2 cm high.
  11. Bake the cake at 160°C for 20 minutes for mini cakes, or 50 minutes for 9 inch pan.
  12. Once baked and cooled, refrigerate cake until ready to serve.
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Molten Lava Chocolate Cake

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25
Jul

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Molten Lava Chocolate Cake

by Eric Low

The famous Molten Lava Chocolate Cake looks intimidating, when in fact it is not difficult to create at all! Serve with a freshly-made berries sauce, this densely rich delicacy will leave you reaching for seconds.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 5 mins Ready in : 35 mins Serves : 6

INGREDIENTS:

  • 125g Semi Sweet/Bitter Sweet Chocolate Chips/Covertures (50% cocoa)
  • 100g Unsalted Butter
  • 50g Plain Flour
  • 3 Eggs
  • 3 Egg Yolks
  • 1 tsp Vanilla Extract
  • 1 tsp Instant Coffee Powder (optional)
  • 50ml Water

DIRECTIONS:

  1. Preheat oven to 180°C. Butter 12 small ramekins (100ml size).
  2. Bring a small pot of water to boil, set up a hot water bath. Place a MUM 8 pastry mixing bowl above the hot water.
  3. Add the chocolate chips and melt together with butter until smooth. Remove from heat and allow cooling for 5-10 minutes.
  4. In the same Mum 8 Pastry mixing bowl, add flour and sugar to chocolate/butter sauce. Beat the mixture at speed 4 and gradually stir in the eggs and yolks until smooth.
  5. Add vanilla and coffee liqueur/instant coffee and mix until combined.
  6. Divide the batter evenly among the each ramekin. Transfer ramekins to a baking tray and bake for 4 minutes.
  7. Serve the cake direct in ramekins or invert to unmold by scrapping the sides with a palette knife. Compliment cake with vanilla ice cream and raspberries.
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Wedding White Frosting

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25
Jul

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Wedding White Frosting

by McCormick

Get creative with this sweet and creamy glaze made of sugar and milk, enriched with the McCormick® Clear Imitation Vanilla Extract. To achieve a smooth and even frosting for that clean polished look, dip spatula in hot water to clean off any crumbs or frosting accumulation.

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 0 mins Ready in : 5 mins Serves : 20

INGREDIENTS:

  • 1 cup Vegetable Shortening
  • 1 tsp McCormick® Clear Imitation Vanilla Extract
  • 1 box (16 ounces) Confectioners’ Sugar (sifted)
  • 1 tbsp Milk

DIRECTIONS:

  1. Beat shortening in large bowl with electric mixer on medium speed until creamy. Mix in extract.
  2. Gradually beat in confectioners’ sugar, 1 cup at a time, on low speed until well blended. Add milk; beat on medium speed until light and fluffy.
  3. **Tip: For a more buttery frosting flavor, substitute 1/2 cup (1 stick) butter, softened, for 1/2 cup of the shortening.
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Lavender Crème Brûlée

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24
Jul

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Lavender Crème Brûlée

by Eric Low







Lavender Crème Brulee simply blends the intriguing scent of lavender flowers into a velvety custard dessert. You can never go wrong with this indulging dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 305 mins Cook : 50 mins Ready in : 355 mins Serves : 2

INGREDIENTS:

  • 200ml Dairy-Based Whipping Cream
  • ½ tsp Dried Lavender Flowers
  • 35g Sugar
  • 2 Egg Yolks






DIRECTIONS:

  1. Preheat steamer to 95°C. For home stove top steamers, keep water to a slow gentle simmer.
  2. Heat whipping cream to just boiling point, remove from heat and add lavender. Add cream to infuse with herb for 15 minutes.
  3. Pass the cream through fine sieve, discard lavender.
  4. Whisk sugar and egg yolks till pale and ivory white. Slowly trickle in the cream with the egg yolks and incorporate the rest of the cream until fully tempered.
  5. Fill each ramekin or fire proof baking container ¾ full with the custard. Place ramekins in the steamer and steam for 15-20 minutes, add on a few more minutes if custards take slightly longer to set.
  6. Cool the custard and chill the custard overnight or 4-5 hours to allow the custard to set.
  7. To serve, sprinkle a layer of sugar over the custards, caramelize the sugar with a blowtorch. Return the custards to the fridge and chill for 10 minutes before serve. It should have a caramelized sugar crackling on the surface.
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Wild Ginger Flower and Ginger Homemade Ice-cream (Parfait)

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24
Jul

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Wild Ginger Flower and Ginger Homemade Ice-cream (Parfait)

by President

This decadent French parfait, bursting with ginger flavours, is perfect for entertaining. Thanks to its unique flavour note, ginger can be enjoyed with a wide range of fruits. Add a touch of orange or lemon zest to freshen your palate!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 90 mins Ready in : 130 mins Serves : 6

INGREDIENTS:

  • 125ml Whole Milk
  • 40g Wild Ginger Flower (Bunga Kantan, sliced)
  • 30g Ginger (grated)
  • 3 Egg Yolks
  • 100g Caster Sugar
  • 250g President Whipping Cream (chilled)

DIRECTIONS:

         To infuse milk

  1. In a saucepan, bring the milk, wild ginger flower and ginger to a boil.

  2. Turn off heat, cover pan with a lid, and set aside to infuse for 10 minutes.

    To prepare custard

  3. In a mixing bowl, whip the yolks and sugar until creamy. Add the infused milk, whisk to mix, then strain the mixture back into the saucepan.

  4. Cook over low heat, stirring continuously, until mixture reaches a temperature of 83°C, or until it coats the back of a spoon. Pour immediately into a mixing bowl to stop the cooking; chill.

    To prepare parfait

  5. Whip the cold cream until thick and foamy. Add the chilled ginger custard and whip to mix well. Pipe into 7cm-diameter half-sphere moulds (preferably silicon). Freeze.

    To serve

  6. Unmould the ice cream 10 to 15 minutes before serving. Plate and decorate with bunga kantan petals. You can also serve the ice cream with strawberry, raspberry or chocolate sauce.

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Upside-Down Butter and Caramelised Apple Cake

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24
Jul

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Upside-Down Butter and Caramelised Apple Cake

by President

An upside-down cake is a cake that is baked usually with chopped fruits seating on the bottom of the pan, then turned over so that they form a decorative topping once the cake is inverted.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 35 mins Ready in : 60 mins Serves : 4

INGREDIENTS:

  • 100g Sugar for Caramel
  • 4 Apples (peeled and sliced)
  • 160g All-Purpose Flour
  • 11g Baking Powder
  • 160g Unsalted President Butter (softened)
  • 1 Large Vanilla Pod (seeds only)
  • 120g Caster Sugar
  • 3 Whole Eggs
  • 2 Egg Yolks

Chantilly

  • 200ml President Whipping Cream
  • 40g Icing Sugar

DIRECTIONS:

        To prepare caramel

  1. Place a small saucepan on medium heat. Sprinkle a layer of sugar on the pan. Cook until golden brown and sprinkle more sugar, stirring with a spatula.

  2. Add remaining sugar and cook until the caramel turns golden brown. Pour caramel into a 22x4cm cake pan and coat the bottom well. Arrange the apple slices in pan.

    To prepare cake mixture

  3. Sift flour and baking powder together.

  4. In a mixing bowl, beat the butter, vanilla seeds and sugar. Add eggs and egg yolks and whisk well. Stir in the flour to form a smooth batter and pour over the apples in cake pan.

    To bake

  5. Preheat the oven to 175°C. Place the cake pan in the centre of the oven and bake for 35 minutes, or until cooked. Cool in the pan and unmould onto a plate.

    To prepare Chantilly

  6. Combine cream and icing sugar. Whisk with an electric mixer until stiff peaks form. Pipe onto cake before serving.

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Rice Pudding with Raspberry Jelly

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24
Jul

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Rice Pudding with Raspberry Jelly

by President

An elegant dessert that is sure to be a crowd pleaser. Soak gelatin in cold water, as anything less than cold may interfere with the blooming stage.

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 90 mins Ready in : 130 mins Serves : 6

INGREDIENTS:

Rice Pudding

  • 200g Arborio (Risotto) Rice
  • 1 litre of Milk
  • 1 Vanilla Pod (split), or I tsp Vanilla Essence
  • 1 pinch of Salt
  • 100g Caster Sugar
  • 4 Eggs
  • 200ml President Whipping Cream (whipped until stiff)

Raspberry Jelly

  • 200g Fresh or Frozen Raspberries
  • 40g Sugar
  • 5g Gelatin Powder (soaked in 25ml cold water)

DIRECTIONS:

          To prepare rice pudding

  1. Wash the rice until water runs clear. Place the rice in a saucepan with enough cold water to cover and bring to boil. Cook for 1 minute and strain. Rinse rice under running water.

  2. In a saucepan, heat up the milk, split vanilla pod (or essence) and a pinch of salt. When the milk is boiling, add the rice. Cover saucepan with lid and transfer to a preheated oven and bake at 150°C for 25 minutes.

  3. Meanwhile, beat together the sugar and eggs until creamy. Remove the cooked rice from oven and add sugar-and-egg mixture, stirring continuously for 2 to 3 minutes to prevent egg from coagulating and spoiling the texture of the pudding. Refrigerate until cold.

  4. Add in whipped cream, mix well and set aside.

    To prepare jelly

  5. Combine raspberry and sugar in a saucepan and bring to boil over medium heat. Add soaked gelatin and cook for 1 minute. Blend the mixture for a fine texture.

    To serve

  6. Layer rice pudding and jelly in a jar and set in the refrigerator to chill. Serve chilled, decorated with a dollop of Chantilly and fresh raspberries, if desired.

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