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Archive for the ‘Mousse’ Category

Taro Mousse Cake


My good friend Ali has finally moved back from Toronto to Vancouver.  It’s been too long since I celebrated her birthday together.  I still remember many years ago I showed her a cookbook, and asked her which dessert was most appealing to her.  She chose two, one of them is a Taro dome cake.  I promised her I would make her one eventually.  Now many years passed, I think it’s time to make my promise and send her a taro cake.  After making many mousse cakes, I don’t quite care about the exact measurements and whether there is such a recipe available online.  I found any custard you prepare to make an ice cream would guarantee a successful mousse cake after adding in gelatin and softly whipped cream.

I made taro ice cream before, so it’s no sweat to make a taro mousse cake.  Ali, happy birthday to you!!  Sorry that I delivered the cake too late that night so your family cannot enjoy the cake right away after the dinner =(

I made two same cakes that day, one brought to another turkey dinner at Simon’s house.  Oh, another great cook who took turkey dinner to another level.  I still miss his bacon shredded brussel sprouts and curried cumin yam + cauliflower.

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It was my best friend’s birthday yesterday.  I wanted to cook her dinner, yet all of us agreed that it’s too chaotic to cook at home while I’m with the newborn.  So, I invested the time to make her a cake.  I watched this TV show with a hotel pastry chef assembly a Christmas cake a few months ago.  He showed the audience the ingredients and how to assemble, yet there’s no specification of the ingredients used.  I didn’t copy the items down, but vaguely I remember it’s a layer of chocolate cake, with a layer of Belgium chocolate truffle, then with a chocolate mousse, topped with a layer of chocolate ganache.  Lastly, he put those chocolate bears / christmas trees etc, and sprinkled with icing sugar for snow effect.  How lovely!!  I have no idea what is the proper proportion of chocolate chips to whipping cream to make the truffle.  Searched a few similar recipes and they are so different.  I used my gut feeling and glad I liked the texture of what I made.  I used white chocolate for the mousse because it looks better, and most importantly to finished up the leftover white chocolate chips from making cookies!  Raspberry coulis pairs well with chocolate (that’s the only frozen fruits in my freezer, so end up I didn’t buy any ingredients to make this cake).

White Chocolate Mousse Dark Chocolate Truffle Cake

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May be I should call it passion fruit mousse cake.  It’s a very light cheesecake that you cannot even taste much cream cheese.

I searched online trying to look for a good recipe, but gave up because most of them are quite complicated and requires egg yolks (I have to avoid raw eggs).  So I decided to dump whatever I have together, and I’m pleasantly surprised with the good results.

Passion Fruit Cheesecake

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I have several bottles of pandan juice / extract from Malaysia.  It’s just not easy to make dessert out of it as it’s only best paired with coconut, which in my opinion is extremely fattening.

Anyways, my husband opened a can of coconut when he made beef rendang (a dish like curry, but dry with no much sauce).  With about 250mL coconut milk left, I decided to make pandan coconut mousse.  I always make quicker mousse cake by using graham crust.  After all, I still did not use the pandan extract… I used real pandan leaves.  So sorry, pandan extract, you have to sit in my pantry a little bit longer.

Pandan Coconut Mousse Pie

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