Desserts

Choux with Strawberry Sauce

Ingredients:

• 20 butter
• 60ml Water
• 35g Plain Flour
• 1 teaspoon Sugar
• 1 Egg

How to do it:

1. Combine butter with water in a pot.
2. Bring to a boil.
3. Add in flour and beat with wooden spoon over heat till the mixture doesn't stick to the base and side of pot and forms a smooth ball.
4. Let it cool a little and add in egg.
5. Beat with electric beater till it becomes glossy.
6. Spoon mixture into pipping bag.
7. Pipe small amount of choux pastry leaving 5cm apart on baking tray. Remember to put on your glove to do this because it's really hot!
8. Baked in a preheat oven at 200C for 7 minutes.
9. Reduce temperature to 170c and continue baking for 10minutes.
10. Cut open the puff and bake for a further 5 minutes or till dry.
11. Remove and let it cool.
12. To serve, just add whipped cream in the puff and drizzle with cold strawberry sauce.

Home-made Ice Cream

Ingredients:

• 2 egg yolks
• 75g Sugar
• 250ml Milk
• 300ml Thickened Cream
• 1 Vanilla Bean or 1 teaspoon Vanilla Extract

How to do it:

1. Beat egg yolks and sugar until light and fluffy.
2. Combine milk and cream in saucepan.
3. Split vanilla bean in half, lengthways, and scape the seeds from the bean.
4. Add both seeds and bean to the pan.
5. Bring milk mixture almost to a boil.
6. Remove milk mixture from heat.
7. Remove the bean and set aside for washing and drying (please see note below).
8. Beat while gradually pour the milk mixture to the egg mixture.
9. Cook the combined mixture at low heat, stirring constantly till the it begins to thicken and coats the back of your spoon.
10. Add in the vanilla extract now if you are not using vanilla bean.
11. Stir to mix well.
12. Do not boil the mixture to a boil.
13. Transfer to shallow pan and cover the surface of the mixture with cling or plastic wrap.
14. Freeze it.
15. Remove every hour to stir with a fork.
16. Repeat for 5 to 6 times or till it set.
17. Serve.

Note:

• After washing the vanilla bean, hang it to dry completely. Have it buried in sugar and a week or two later you have have vanilla sugar.
• If you like chocolate flavoured ice-cream, sift in a tablespoon of cocoa powder with the milk and cream. You can use melted chocolate too if you like.

Mango Sago

Ingredients:

• 500g Mango Puree from 3 mangoes
• 250ml Fresh Milk
• 50g Sago
• Syrup to taste (Melting sugar in water)
• Additional cut out chunky mango (optional)

How to do it:

1. Have a pot of water enough to cover the sago.
2. Cook the sago in low heat, stirring in fluently to prevent them from sticking.
3. Once all the sago have turn opaque, strain and wash them in a pot of clean water till you don't feel a layer of starch covering them (about 3 wash)
4. Combine the milk, mango puree and additional chunky mango together.
5. Add syrup to taste.
6. Serve chilled.

Mango Pudding

Ingredients:

• 200ml Mango Juice (I use Marigold Peel Fresh Mango Juice ... cheat!!)
• 100g Diced Mango (about 1/2 a mango, the remaining can be used for deco)
• 1 tablespoon Gelatine
• 1 tablespoon Sugar
• 4 tablespoon (Warm) Water

How to do it:

1. Melt the sugar and gelatine in the water.
2. Gradually stir in the sugar content to the mango juice.
3. Stir in the diced mango.
4. Pour into moulds or cups.
5. Refrigerate till the jelly sets.

Note:
Adjust the amount of gelatine used for the firmness of jelly you like. Likewise for sugar.

Strawberry Mousse

Ingredients:

• 1 punnet Strawberries, washed and top removed
• 1 tablespoon Fine Sugar (more if you are not using sweeten whipped cream)
• 1 cup Sweeten Whipped Cream

How to do it:

1. Puree strawberries with sugar in a blender.
2. Pour in a cup.
3. Fold in the cream.
4. Refrigerate till cold.
5. To serve, top with more cream if preferred.

Note:

• If you don't have whipped cream, you can use whipping cream and whipped till it become stiff.
• You may have to add more sugar to your puree if you find your puree too sour. I top with more sweeten whipped cream.

  Chocolate and Cream Cheese Truffles

  
  Ingredients:
• 180g Confectioner's Sugar aka Icing Sugar
• 60g Cream Cheese (I use Philadelphia Cream Cheese)
• 100g Unsweetened Chocolate
• Cocoa Powder for rolling

How to do it:

1. Mix cream cheese and sugar together.
2. Melt Chocolate using double boil method.
3. Add to the cream cheese and sugar.
4. Mix well.
5. Scoop some mixture and roll into balls.
6. Refrigerate for an hour to harden.
7. Pour some cocoa powder on a plate.
8. Place chocolate balls on the powder.
9. Roll to coat evenly.
10. Pop one in your mouth now and enjoy. *wink

    Durian Pudding

    
    Ingredients:
11. 200g Durian meat
12. 80g Sugar
13. 200ml Fresh Milk
14. 300ml Hot Water
15. 1 1/2 tablespoon Unflavoured Gelatine

How to do it:

1. Blend durian and milk together.
2. Remove durian puree and set aside.
3. Mix gelatine, sugar and water together.
4. Stir over a pot of simmering water to melt it.
5. Add the gelatine syrup to the durian puree.
6. Mix well and pour into cup.
7. Refrigerate to set.
8. Best eaten chilled.

   Chocolate Crepe with Banana and Ice Cream

   
   
   What do you do when you are hungry at night? We eat! This was our late night supper yesterday. Sinful! No wonder my tummy is getting rounder. All the fats have gone there.
   
   
   Ingredients:
9. 60g Top Flour, shifted
10. 20g Powder Sugar
11. 120g Milk
12. 1 Egg
13. 10g Butter, melted
14. 1 Banana or any other fruits, sliced
15. 1 scoop Ice Cream

How to do it:

1. Whisk all ingredients except banana and ice cream till well mixed.
2. Oil the frying pan with little butter.
3. Pour some mixture to the pan and swirl it to cover the whole pan.
4. Cook for about 1 minute then turn over to cook for another 1/2 minute.
5. Remove.
6. Add banana and ice cream.
7. Serve with or without sauce.

Note:

• My crepe is dark brown because I used chocolate milk instead of regular milk.
• Make sure you don't put too much mixture otherwise your crepe will be too thick.

  White Fungus with Lotus Seeds and Gingko Nuts Dessert

  Ingredients:
  
• 1 Palm size, White fungus （雪儿), soaked overnight
• 2 handful, Nelumbo nucifera aka Lotus Seeds (莲子), soaked overnight
• 2 handful, Ginkgo Nuts （白果), 'heart' removed
• 10-15 pieces Dried Longans （龙眼干)
• 10 Red Dates （红枣), pitted
• Rock Sugar, to taste
• 2 litre Water

How to do it:

1. Tear white fungus into smaller pieces before adding all other ingredients except rock sugar in a pot of water.
2. Bring to boil.
3. Reduce hear and simmer for about 2 hours or till all ingredients are soft.
4. Add rock sugar to taste.
5. Serve.

   Double-Boiled Asian Pear with Fritillariae

   Ingredients:
   
6. 1 Asian Pear, cored
7. 5g Fritillariae (川贝) powder, I asked the Chinese medical hall I got my 川贝 from to grind it into powder
8. 300ml water
9. Rock sugar to taste

How to do it:

1. Put the Fritillariae (川贝) powder into the pear and all other ingredients into a pot.
2. Seal it with cling wrap so water will not get in.
3. Steam it for 3 hours.
4. Have it when it's cooled.

Note:

• You drink the soup and eat the pear as well.
• Fritillariae (川贝) is slightly bitter so I add more rock sugar since my kids are having it too.

  Strawberry Sorbet

  
  Ingredients:
  
• 500g Strawberries, top removed and frozen
• 50ml Lime Juice
• 50ml Water
• 50g Fine Sugar

How to do it:

1. Blend all the ingredients together until smooth.
2. Serve immediately.

Note:

• If you prefer the sorbet to be firmer (like us), pour the blended sorbet into a flat pan and freeze for about 20 minutes or firm enough to scoop.
• You can leave out the lime juice if you do not like it. Just replace with water. But lime juice adds some sweet and sour taste to the sorbet. Might not taste as nice without it.
• Do not freeze it. If you do, you will have blend it again.
• Best to do this just before serving.

  Milk Pudding

  
• Empty the packet of pudding powder in a pot and cook it with 400ml of milk.
• Pour into moulds and refrigerate for 1 hour to let it set.
• Melt the other smaller packet of powder with 1/2 cup of water. This will be the coffee syrup to be drizzle over the pudding.

  Sago Pudding with Mango Puree

  Ingredients:
  
• 50g Small Sago (makes about 3)
• 1 Mango, skinned and stoned

How to do it:

1. Wash sago and drain.
2. In a pot, boil about a litre of water.
3. Add in sago gradually. Stir occasionally to prevent the sago from sticking together.
4. When the water starts to boil, turn down the fire.
5. Continue to stir occasionally.
6. It's done when all sago turn translucent. (obviously mine's not quite done)
7. Drain the sago using a sieve.
8. Run the sago in water to clear the starch or you can use a pot of water.
9. Drain the sago again using a sieve.
10. Put the sago into moulds.
11. Refrigerate overnight.
12. Blend 2/3 mango till it become puree. If your mango is sour, you can add some fine sugar to blend together.
13. Chop the remaining into cubes.
14. Refrigerate.
15. Remove sago pudding from mould using toothpick or knife.
16. Pour the mango puree over the sago pudding and top with chopped mango.
17. Serve.