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Mango and Raspberry Trifle with Light Mascarpone Cream and Coconut Macaroon

Posted on by editor
23
Jul

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Mango and Raspberry Trifle with Light Mascarpone Cream and Coconut Macaroon

by Susanne Despature

Serve this layered dessert in individual glasses comparable to those served in professional restaurants. Enjoy the subtle sweetness of coconut meringue and the inviting scent of mango and raspberry trifle!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 200 mins Cook : 2 mins Ready in : 202 mins Serves : 4

INGREDIENTS:

Mango Coulis

  • 150g Mango and Passion Fruit Puree
  • Sugar Syrup
  • Lime Juice

Raspberry Coulis

  • 150g Raspberry Puree (frozen)
  • ¼ tsp Agar-Agar
  • Sugar Syrup
  • Lime Juice

Light Mascarpone Cream

  • 250g de Mascarpone (italian double cream)
  • 250g Plain Yoghurt (greek style)
  • 80g Icing Sugar
  • 1 zest of Kaffir Lime or Lime (finely grated)
  • 10cl Whipping Cream
  • 4 Coconut Macaroons
  • 6 Physalis

DIRECTIONS:

         For Mango and Raspberry Coulis

  1. Mix mango/passion fruit puree with a little bit of sugar and some drops of lime juice in a small bowl. Set aside.

  2. Bring raspberry puree, lemon juice and agar-agar to a boil in a small pan, boil for 1 minute. Pour into a small bowl, set aside.

    For Mascarpone Cream

  3. Add mascarpone in a medium bowl, soften a little bit with a rubber spatula, then add icing sugar & kaffir lime zest.

  4. Mix again, then add yoghurt and mix well until the preparation is very smooth.

  5. Fold the whipping cream carefully in and fill a piping bag with medium tip. Keep in fridge until use.

    To Serve      

  6. Put 4 nicely shaped glasses (20 cl) on a small tray. Cover the bottom of the glass with a little bit of mascarpone cream, cover with 2 tablespoons of mango coulis, then cover with coconut macaron.

  7. Start the same procedure again, but replace mango coulis with raspberry coulis. Cover with cling wrap and place in fridge for at least 3 hours or more.

  8. Decorate with physalis before serving.

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Poached Pears & Rich Valrhona Chocolate Cream with Cocoa Streusel

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23
Jul

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Poached Pears & Rich Valrhona Chocolate Cream with Cocoa Streusel

by Susanne Despature

Here’s how to make gooey, cheesy, garlicky pull-apart bread, one step at a time! Addictively buttery and cheesy with each piece and bursting with fresh herb and garlic flavours!

What is a feast without a gratifying dessert? Learn to create this sensual chocolate delicacy and complete your dessert masterpiece with a few pieces of poached pear.

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 45 mins Cook : 15 mins Ready in : 60 mins Serves : 6

INGREDIENTS:

 

  • 2-3 Poached Pears
  • Chocolate Streusel

Chocolate Cream

  • 150g Whole Milk
  • 100g Cream (35% fat)
  • 2 Egg Yolk
  • 30g Fine Sugar
  • 60g Milk Chocolate Covertures Drops
  • 50g Dark Chocolate Covertures (70% cocoa)

Whipping Cream

  • 200g Cream (35% fat, very cold)
  • Physalis
  • Chocolate Streusel

DIRECTIONS:

  1. Prepare a tray with 12 nicely shaped glasses. Dice pears 2 x 2 cm and place some of it in each glass.
  2. In a medium bowl, combine sugar and egg yolks and whisk until the mixture is light and foamy.
  3. Prepare the 2 chocolates in another bowl and set aside.
  4. In a pan, bring milk and cream to a boil, stirring occasionally to prevent skin to form. Pour over the egg mixture, stirring constantly. Pour everything back into the pan and start to heat the mixture carefully over low to medium heat.
  5. As you stir with a rubber spatula or wooden spoon — you must stir constantly on the bottom of the pan, to keep the eggs from scrambling — you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets hotter, it will start to thicken and the stirring will leave tracks Heads up at this point — the tracks mean the cream is almost ready. Never let the cream boil (over 85 degrees or the eggs will scramble!)
  6. Pour the hot cream over the chocolates, count up to twenty, and then whisk energetically with small movements from the centre to the border until chocolate and cream are thoroughly mixed. Pour into a measuring jug.
  7. Pour carefully into the glasses, covering the pears, (half full, about 100 g / glass). Refrigerate. Add 1 teaspoon of chocolate streusel when cream is cold. Decorate with whipped cream before serving.

    Whipping Cream

  8. In a very cold bowl (let it stand for 30 minutes or more in the freezer), add the very cold cream and whip with an electric hand mixer to peaks.

  9. Start first on low speed, then, when the cream thickens, whip on high speed – add the vanilla sugar towards the end.

  10. Put the whipped cream into a piping bag (with a star tip) and decorate each coffee chocolate cream with a whipped cream rose. Dust slightly with cocoa powder and decorate with chocolate streusel & physalis.

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Roasted Lemon & Rosemary Marinated Spring Chicken

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23
Jul

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Roasted Lemon & Rosemary Marinated Spring Chicken

by Susanne Despature

There are countless of ways to cook a chicken but a Roasted Lemon & Rosemary marinated Spring Chicken dish must surely be one of the tastiest. Learn the traditional French way to make fantastically flavoured spring chicken with kaffir lime leaf, baby ovan potatoes and a garden vegetable filling.

Cuisine : European Course : Main Skill Level : Novice
Prep : 80 mins Cook : 55 mins Ready in : 135 mins Serves : 6

INGREDIENTS:

 

  • 2 Spring Chicken
  • 1 Kaffir Lime (finely grated)
  • 1 Lime (juice)
  • 2 cloves of Garlic (finely chopped)
  • 2-3 sprigs of Rosemary
  • 10-12 Double Kaffir-Lime Leaves (combava)
  • 3 tbsp Olive Oil
  • 6 Black Peppercorns (coarsely chopped)

Young Potatoes

  • 600g Mini Potatoes
  • 1 Garlic Bulb
  • Olive Oil
  • Rosemary
  • Fine Sea Salt (fleur de sel)

Spring Vegetables

  • 100g Baby Carrots
  • 50g Snow Peas
  • 1 Yellow Zucchini
  • 1 Broccoli (florets)
  • Salt and Butter

DIRECTIONS:

  1. Preheat oven to 210°C.
  2. Mix all ingredients for the marinade, then rub each part and the inside of the spring chicken with the mixture. Stuff the chicken with some sprigs of rosemary and the kaffir lime leaves. Leave to marinate for an hour or more.
  3. Put them (lying on their side) in an oven-safe dish, with cloves of garlic and washed (but not peeled) young potatoes around it. Drizzle with olive oil, fine sea salt and rosemary.
  4. Put the oven-safe dish in the oven and cook. After 15 minutes, take the oven-safe dish out, turn the cockerels on their other side and cook for another 10 to 15 minutes.
  5. Turn down the temperature to 160°C. and cook for 10 more minutes on their back and 5 more minutes on their belly.
  6. Switch off the oven and allow to rest 10 minutes.
  7. To check that the chicken are thoroughly cooked: with a small cutting knife, pierce one leg at the joint. The juices should run clear. Add salt and pepper to taste.

    For Spring Vegetables

  8. Wash all the vegetables and blanch them separately in boiling salt water. Keep them crunchy and cool them immediately in ice water to keep their genuine colour.

  9. Before serving, heat up the vegetable in a frying pan with a knob of butter.

  10. To finish, carve the spring chicken and serve with the potatoes and mixed vegetables.

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Pan Seared Salmon on Creamy Garlic Sauce with Tomatoes and Black Venere Rice

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23
Jul

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Pan Seared Salmon on Creamy Garlic Sauce with Tomatoes and Black Venere Rice

By Susanne Despature

Sharing a similar aroma of freshly baked bread, Venere rice contains high vegetal substance content with a higher anti-ageing value than normal rice. Chef Susanne’s simple recipe with a tempting creamy garlic sauce promises a real treat.

Cuisine : European Course : Main Skill Level : Novice
Prep : 130 mins Cook : 30 mins Ready in : 160 mins Serves : 4

INGREDIENTS:

  • Creamy Garlic Sauce
    • 60ml Fish Stock
    • 60ml Dry White Wine
    • 100ml Liquid Cream (35% fat)
    • 50g Cold Butter
    • 2 cloves of Garlic (chopped or crushed)
    • 3 Ripe Tomatoes (diced)
    • 20g Basil Leaves (finely chopped)
    • Salt and Pepper
    • Lemon Juice

    Spring Vegetables

    • 100g Carrots
    • 50g Snow Peas
    • 2 Green Asparagus or Broccoli Florets
    • Salt and Butter

    Wild Rice

    • 100g Wild Rice
    • 200ml Water
    • 20g Butter
    • Salt

    Salmon Fillet

    • 4 Thick Salmon Fillet (120g per fillet, with skin)
    • 1-2 tbsp Grape Seed Oil
    • Salt and Pepper

DIRECTIONS:

          For Creamy Garlic Sauce

  1. Bring fish stock and white wine to the boil in a small saucepan – let reduce to half of the initial quantity. Add cream and continue to simmer for some minutes.

  2. Season to taste with salt, pepper and some drops of lemon juice, a hint of curry powder. Whisk in the cold butter in small amounts until you get a glossy, creamy consistency.

  3. Add garlic, then just before serving, add diced tomatoes and chopped basil.

    For Spring Vegetables

  4. Wash all the vegetables. Peel carrots and cut them into smaller chunks by slicing at an angle.

  5. Cut so that all vegetables are about the same size and blanch them separately in boiling salt water. Keep them crunchy and cool them immediately in ice water to keep their genuine colour.

  6. Before serving, heat up the vegetable in a frying pan with a knob of butter.

    For Wild Rice

  7. Wash and soak wild rice in the right amount of water for 1-2 hours before cooking.

  8. Add 1 teaspoon of salt, then bring to a boil with lid on pot. Simmer for 10 minutes, turn off heat and let rest for 20 minutes (cooking time takes slightly longer than white rice).

    For Salmon Fillet

  9. Heat some oil in a pan and start to pan-fry skin side first on high to medium heat for 2 minutes or until skin is golden & crispy.

  10. Gently turn fish over and reduce heat to low.

  11. Allow fish to cook through on the other side, turn off heat and let rest in pan for 2-3 minutes.

    To Serve

  12. Spoon vegetables onto serving plates, then top with salmon fillet.

  13. Spoon creamy garlic & tomato sauce around the fillet and garnish with herbs. Add some wild rice in a separate dish.

    *Tip: How to peel and dice tomatoes

  14. Heat some water in a pan. Prepare the tomatoes: take away the stem, then cut the tomato crosswise on the bottom.

  15. Plunge them into the boiling water, for 30 seconds or until skin begins to peel. Take out with a slotted spoon and place in cold water.

  16. Drain, then remove skin carefully with a small knife. Remove flesh around the core (you can use for something else), then dice in 1 x 1 cm and set aside.

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Individual Tarte Tatin with Vanilla Chantilly

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23
Jul

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Individual Tarte Tatin with Vanilla Chantilly

By Susanne Despature

The beauty of Chantilly cream is that it can instantly elevate any dessert once you have learnt the tricks of whipping this satiny cream. Pick up the art of layering apple slices and recreate this classic French dessert, which pleases both the palate and the eyes.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 70 mins Ready in : 90 mins Serves : 6

INGREDIENTS:

  • 250g Pâte Sucrée (sweet pie crust)
  • 3 Large Apples (Braeburn, Golden, Cox Orange, Reinette)

Caramel

  • 150g Sugar
  • 60g Butter

Vanilla Butter

  • 50g Butter (soft)
  • 50g Fine Caster Sugar
  • ½ Vanilla Pod

Basic Pate Sucrée

  • 125g Unsalted Butter
  • 80g Icing Sugar
  • 1 Vanilla Pod (pulp)
  • 40g White Almond Powder
  • 1 Egg
  • 200g Plain Flour
  • 1 pinch of Salt

DIRECTIONS:

          For Tarte Tatin

  1. Preheat the oven to 180°C. Insert a grill in the lower part of the oven.

  2. Prepare the caramel: In a large and heavy bottomed pan, heat the sugar on medium heat until it melts. Don’t stir, just swirl the pan slightly. As soon as the caramel has a nice amber color, remove the pan from fire and cover the bottom of 6 silicon moulds (12 cm) with caramel. Add 10 g butter in each mould.

  3. Prepare the apples: Peel them, cut them in two and remove the core with a melon baller. With a small and sharp knife, make fine incisions in the rounded part of the apple half. Place this part into the caramel, 1 half in each mould. The apple should be big enough to fill the mould completely, because it will shrink during the cooking process!

  4. In a bowl, mix soft butter with sugar and vanilla seeds from vanilla pod. Mix with a spoon, then spoon equally over the apples.

  5. Bake in oven for about 45 minutes or until apples are tender and soaked with caramel – they change colour and are now caramel brown. Let cool out for a moment.

  6. Roll out the pâte sucrée on a little bit of flour, 2 mm thick. Cut out rounds which are slightly bigger than the moulds. Cover the apples with the pastry and press slightly.

  7. Bake in the middle of the preheated oven (180°C) for about 20 minutes or until golden brown.

  8. Place a chopping board on top of the moulds. Cover with a towel. Flip the moulds over very quickly, so that the caramel will not spill out (it can be burning hot!!) Then place the individual Tarte Tatin on plates. Serve with some whipped cream with vanilla & sugar.

  9. *Tip: You can prepare the Tarte Tatin in advance: caramelize the apples, then cover with dough and place in fridge. Bake 1 hour before serving.

    For Basic Pate Sucrée

  10. Using an electric mixer, mix the butter and icing sugar until creamy – add the vanilla pulp, salt, almonds, mix again, than add the egg and mix well. Sift the flour into the butter/egg cream, then mix just until the dough comes together.

  11. Remove the dough from the mixer, pat into a rectangle and cover in cling wrap. Refrigerate for at least one night before using.

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Warm Nut Crusted Goat Cheese Crouton on Mesclun Salad

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23
Jul

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Warm Nut Crusted Goat Cheese Crouton on Mesclun Salad

by Susanne Despature

A definite hit with cheese lovers! Goat cheese is known for having a delicious tanginess that is even more intense when warmed. A fresh Mesclun salad with garlic dressing completes the drool-worthy meal.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 6

INGREDIENTS:

  • 200g Mixed Salad with Rocket, Asian Leaves, Lollo Rosso
  • 100g Red and Yellow Cherry Tomatoes (sliced in half)
  • 50g Small Black Olives (without pit)
  • 2-3 sprigs of Spring Onion
  • 1 Baguette (4-6 slices)
  • 2 tbsp Olive Oil
  • 300g Goat Cheese
  • 30g Pumpkin Seeds (chopped)
  • 40g Walnut (coarsely chopped)
  • 30g Black and White Sesame Seeds
  • Olive Oil
  • Salt and Pepper
  • Balsamic Vinegar Cream

Garlic Dressing

  • 6 tbsp Extra-Virgin Olive Oil
  • 1-2 cloves of Garlic (peeled and chopped finely)
  • 2 tbsp Lemon Juice
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Honey
  • Salt and Pepper

DIRECTIONS:

  1. To make the dressing, combine all the ingredients in a medium bowl and whisk. Add some chopped spring onion – set aside
  2. Wash the salad and toss it. Place the leaves, olives and tomatoes in the middle of plates.
  3. Place the baguette slices on a tray and drizzle with a little oil. Place under a hot grill (broiler) and toast for 1 minute each side or until golden.
  4. Shape goat’s cheese into 4-6 discs, about 2 cm thick and the same diameter as baguette slice.
  5. Toast walnut, pumpkin and white & black sesame seeds in a dry frying pan over medium heat – transfer to a bowl, add a little olive oil and mix well.
  6. Coat goat’s cheese discs with nut mixture and place one on each baguette slice. Arrange on a baking tray, then bake in a preheated oven (180°C) until warm and soft (3-4 min.), but still holding its shape. (You can also serve cold if you prefer!)
  7. Pour the dressing over the salad and top with the grilled baguette and goat cheese. Use some balsamic vinegar cream to decorate your plate.
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Christmas Turkey

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23
Jul

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Christmas Turkey

by Eric Low

This is a Christmas staple not to be missed! The turkey is rubbed with spices and seasoning, then laid on top of a bed of vegetables for roasting. Cooking time may vary depending on the size of the turkey.

Cuisine : American Course : Main Skill Level : Novice
Prep : 15 mins Cook : 90 mins Ready in : 105 mins Serves : 15

INGREDIENTS:

  • 1 Whole Turkey (4-4.5kg or 8-10 pounds)
  • 2 tbsp Paprika
  • 2 tbsp Salt
  • 2 tbsp Coarse Ground Black Pepper
  • 2 tbsp Oil
  • 2 Large Onions (thickly sliced)
  • 2 Medium Carrots
  • 3 stalks of Celery (roughly chopped)

DIRECTIONS:

  1. Mix all the spices, seasonings and oil together. Rub all over the turkey with it.
  2. Preheat oven to 160°C. Line baking tray with foil. Toss the vegetables with some olive oil and salt. Spread the vegetables on the tray and place the turkey on the vegetables.
  3. Roast turkey for about 1 hour 30 minutes, basting once with the pan juices every 20 minutes. In the last 20 minutes, increase the temperature to 180°c to brown the skin if required.
  4. Allow turkey to rest for 15-20minutes before slicing up to serve.
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Charcoal Cheese Bread

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22
Jul

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Charcoal Cheese Bread

by Charlynn Gwee

Learn to bake this fragrant and soft Charcoal Cheese Bread by Chef Charlynn that is wholesome and beneficial to health!

Cuisine : Baking Course : Appetiser Skill Level : Novice
Prep : 270 mins Cook : 25 mins Ready in : 295 mins Serves : 4

INGREDIENTS:

  • 50g Water (Poolish Pre-Ferment)
  • 50g Plain Flour (Poolish Pre-Ferment)
  • Pinch of Yeast (Poolish Pre-Ferment)
  • 200g Bread Flour (Main Dough)
  • 50g Whole Wheat Flour (Main Dough)
  • 3g Charcoal Powder (Main Dough)
  • 150g Water (Main Dough)
  • 100g Poolish (Main Dough)
  • 5g Salt (Main Dough)
  • 2g Yeast (Main Dough)
  • 40g Cheese (Main Dough)

DIRECTIONS:

  1. Mix all ingredients under Poolish Pre-Ferment together and leave at room temperature for 2-3hrs before putting in the chiller to rest.
  2. For the main dough, follow Steps 3 to 11.
  3. Mix all the ingredients together in a mixing bowl and knead on low speed for 4 minutes.
  4. Turn to a higher speed and knead for another 5-8 minutes till gluten is developed.
  5. Gradually add in cheese at a low speed.
  6. Rest dough in an oiled container for 45 minutes.
  7. Do a stretch and fold.
  8. Rest for 30 minutes.
  9. Cut dough and pre shape.
  10. Final shape dough and let proof.
  11. Bake at 210C for 25 minutes.
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Chocolate Pound Cake

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22
Jul

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Chocolate Pound Cake

by Lin Weixian

Indulge in a slice of chocolatey goodness with this chocolate pound cake. Simple yet delicious, this recipe is perfect for beginners and anyone who wants to bake their cake and eat it too.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 6-8

INGREDIENTS:

  • 108g Cake flour
  • 18g Cocoa powder
  • 5g Baking powder
  • 90g Butter
  • 144g Sugar
  • 5g Salt
  • 100g Egg
  • 50g Sour Cream

DIRECTIONS:

  1. Sift the flour, baking powder, and cocoa powder together.
  2. Cream the butter until light and lump-free.
  3. Add the sugar and salt. Cream till light and fluffy.
  4. Add the dry ingredients and eggs into the butter mixture. Alternate between eggs and dry ingredients.
  5. Fold in the sour cream.
  6. Portion into greased loaf pan and bake at 180ºC till the cake bounce back when lightly pressed.
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Steamed Fermented Beans Pork Ribs

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22
Jul

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Steamed Fermented Beans Pork Ribs

by Julie Yee

Chef Julie shares with us an incredibly flavourful Steamed Fermented Beans Pork Ribs that melts-in-your-mouth!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 10 mins Ready in : 60 mins Serves : 1

INGREDIENTS:

  • 300g Pork Ribs
  • 10g Potato Starch
  • 1 tbsp Minced Garlic
  • ½ tbsp Fermented Black Beans
  • 1 Pickled Plum, de-seeded/chopped
  • A dash of Sesame Oil
  • A dash of White Pepper
  • 1 Red Chilli, de-seeded/sliced

DIRECTIONS:

  1. Cut pork ribs into small pieces.
  2. Marinate pork ribs with potato starch for about 30 mins.
  3. Fry ½ portion garlic and mix with the raw ones.
  4. Fry the fermented black beans until fragrant.
  5. Add in all the seasonings and steam for 10mins over high fire.
  6. Garnish with chili slices and serve immediately.
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