DIRECTIONS:

For the Ginger and Kikkoman Dressing

1. Toast the sesame seeds till fragrance comes out, leave aside to cool down.
2. Remove the ginger skin and grate finely.
3. Place all ingredients and mix well.

For the Orange, Fennel Salad

1. Remove the skin of orange, dissect the orange.
2. Slice the fennel with a slicer machine very thin and soak in ice water.
3. Halve the cherry tomatoes.
4. Place all ingredients in a mixing bowl and toss lightly with salt and extra virgin oil.

DIRECTIONS:

1. Peel the apples, cut it into 4 and remove the core. Cut each segment into 4-5 pieces.
2. In a pan, melt butter (A) over medium heat – add apples and brown sugar (A) , then sauté for 4-5 minutes, until the apples are slightly translucent at the outside, but still firm in the inside.
3. Transfer to an ovenproof dish and add the raspberries on top. Preheat oven to 180°C.
4. In a bowl, combine soft butter (B) , brown sugar (B) and egg yolk and mix with a spoon until soft and creamy.
5. In another bowl, combine all dry ingredients of the second paragraph and mix with a spoon.
6. Add dry ingredients to soft butter cream and using a fork, crumble everything using a fork and spread on top of apples and raspberries.
7. Bake for 15 – 20 minutes until golden brown
8. Take out of the oven and dust with icing sugar.
9. Serve with ice-cream.

DIRECTIONS:

1. Prepare the workstation.
2. Scale the ingredients.
3. Whisk up eggs and sugar till ribbon stage.
4. Remove a small portion of the whipped up egg mixture and mix together with the melted butter and vanilla extract. Set aside.
5. Fold sifted cake flour into the egg mixture, do not over mix. Carefully fold in the reserved butter mixture.
6. Spread the batter onto a paper-lined sheet pan. Bake at 220ºC until light brown and springy to the touch.
7. Set aside for assembling.

   For the Mango Mousse

8. Prepare the workstation.
9. Scale the ingredients.
10. Place mango puree and sugar in a pot and heat it high enough to melt the sugar. Set aside to cool it down.
11. Whip up cream to medium-stiff peaks.
12. Gently fold cream and mango puree mixture.

     

13. Assemble the Alphonso Mango Cake in Jar using the baked genoise, mango mousse and fresh mango to your liking.

DIRECTIONS:

1. Stir the flour and the icing sugar together.
2. Chop up the butter and crumble it into the flour.
3. Add enough of cold milk to form a dough.
4. Cling wrap and refrigerate for 20 minutes.
5. Roll out the dough on a floured surface and line a pie tin with it.
6. Place a sheet of baking paper over the pastry and fill it with beans or any pie weight.
7. Bake it in a preheated oven at 180 C for 20 minutes or until evenly browned. Remove the pie weights in between the baking.
8. Place the sugar and honey in a pan and stir over low heat until the sugar melts. Bring to boil.
9. Cook the mixture for 2 minutes.
10. In separate pan heat butter with the cream and the salt until hot. Add it to the sugar mixture and simmer for 2-3 min.
11. Mix in the nuts and spoon the mixture over the hot pastry.
12. Return to the oven for 5 – 7 minutes remove and cool. Serve at room temperature.

DIRECTIONS:

1. Whisk the egg whites with cream of tartar and half of the sugar until pale and fluffy.
2. In a separate bowl, whisk the egg yolks with remaining sugar and vanilla until homogenised.
3. Mix the coffee granules with hot milk and melted butter.
4. Sift in the cake flour along with salt and cocoa powder to the batter.
5. Finally fold in the stiff egg whites.
6. Pour the batter onto a greased and lined swiss roll pan and bake for 15 mins at 200°C.
7. Once the cake is cooled, spread some whipping cream and melted chocolate on top.
8. Roll tightly into a roulade.

DIRECTIONS:

1. Whisk Group A (Fresh Eggs & Castor Sugar) together until ribbon stage.
2. Add in Group B(Melted Butter & Full Cream Milk) and alternate it with Group C (Blue Jacket Plain Flour & Baking Powder).
3. Mix well and bake the cake in an 8 inch round pan for 35 mins at 175 degree Celsius non fan mode or until a skewer inserted is clean.