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Tuesday, May 8, 2018

Mango-matcha mini cheesecakes


Hey all! It's Anne! 

Still remember me?! 

Was planning to make these pretty dessert more than a week ago for our visitors who came bearing gifts (a gorgeous ice Kitchenaid stand mixer and Le Creuset ramekins, hurray!!!) but as always the mouth is always willing but the hands are not lol 


Philippine mangoes are in season right now and what better way to use them than by making a refreshing no-bake cheesecake! And what is better than just a mango cheesecake? Yup , you guessed it right! Add some matcha layers, because why not?! Not only it adds a delicious flavour, the green shade certainly adds a wonderful colour contrast. 


These minis are pretty easy to make but need a bit of active time as layers should be frozen first before adding in the next. The trick is to make the matcha and mango jelly ahead of time so that it'll be cool enough to pour in once the first layer of cheesecake is firm to the touch. For even layers, you need to weigh or guesstimate the amount of each components as you pour.

Original recipe calls for 50 grams of mango purée but I used 200 grams because there is no such thing as too much mango 😁I also used more gelatine, honey instead of sugar and mango-flavoured yogurt instead of plain.


Makes four 3x2-inch mini cheesecakes

Matcha Joconde, recipe adapted from Pâtisserie

42 grams icing sugar
42 grams almond flour
12 grams flour, sifted
3 grams matcha powder, sifted
54 grams whole egg
10 grams butter, melted
34 grams egg white
10 grams caster sugar

* Preheat oven to 200ºC and line a 10-inch square swiss roll pan with parchment.

* Combine icing sugar, almonds and flour in a mixing bowl. Add in the whole eggs and beat together until mixture is light and fluffy. Slowly add the warm melted butter, and mix until well-combined.

* Beat egg whites and sugar in a clean bowl to a firm meringue. Fold meringue into the egg mixture and spread evenly into the prepared pan. Bake for about 12-15 minutes until golden brown. Cool completely before using. You can make this a day ahead.

Mango purée

500 grams mango flesh
50 grams drinking water
50 grams caste sugar
10 grams lemon juice

* Blitz mango flesh in a food processor.

* Put water and caster sugar in a small saucepan and bring to the boil. Remove from heat and let cool for 5 minutes.

* Pour warn syrup and lemon juice into the puréed mangoes and mix well. Strain mixture through a fine sieve. Let cool completely and store into an airtight container. Chill in the fridge until needed.

Mango compote/sauce, optional for decoration but delicious as an add-in to the cheesecakes

15 grams caster sugar
5 grams pectin
100 grams mango purée (recipe above)
100 grams mango flesh or just use only mango purée

* Mix together the sugar and pectin in a small bowl.

* Combine the purée and the mangoes in a small saucepan and bring to the boil. Add in the sugar mixture and cook for 2-3 minutes.

* Pour into a heat-proof container, let cool and chill in the fridge until needed.

Matcha milk jelly

5 grams matcha powder
5 grams gelatine leaf/sheet
30 grams caster sugar
100 gram milk
40 grams drinking water

* Soak gelatine sheets into cold water until softens, 5-10 minutes, squeeze out excess water and set aside.

* Combine sugar, milk and water into a small saucepan, sift in the matcha and bring mixture into the boil. Turn off heat and add in the softened gelatine, mix until gelatine is completely melted. Strain mixture through a fine sieve, let cool at room temperature.

Mango jelly

5 grams gelatine leaf/sheet
160 grams mango purée
20 grams caster sugar

* Soak gelatine in cold water until softens. Squeeze out excess water and set aside.

* Place the purée and sugar into a small saucepan and bring to the boil or until sugar is melted. Turn off heat, add in the softened gelatine, stir until completely melted. Transfer jelly into a small bowl, let cool at room temperature.

Mango cheesecake

8 grams gelatine sheet
1 (18 grams) egg yolk
30 grams milk
100 grams (Kiri) cream cheese, at room temperature
15 grams honey
65 grams whipping cream
50 grams mango-flavoured yogurt
200 grams mango purée
5 grams lemon juice
2 grams mango paste

* Soak gelatine in cold water until softens. Squeeze off excess water and set aside.

* In a small mixing bowl, combine egg yolk and milk. Place bowl over a saucepan with simmering water. Beat mixture until light, fluffy and almost tripled in size. Add in the softened gelatine and stir until completely melted. Keep mixture warm.

* Beat cream until firm peaks form, set aside.

* Beat cream cheese and honey until smooth and fluffy, add in whipped cream. Beat until smooth and creamy.

* Add in yogurt, mango purée, mango paste, lemon paste and the warm gelatine. Mix until well incorporated.

To assemble

* Using a 3x2-inch mousse ring, cut out 4 piece of matcha joconde sponge. Place rings into a baking sheet.

* Pour in 60 grams of mango cheesecake batter into each mousse rings (with the joconde inside), use a spoon or a small spatula to smoothen the layer. Freeze for about 15 minutes or until top is firm. Add in the cool matcha milk jelly on top of the cheesecake batter at 45 grams each. Freeze for about 20 minutes. Add in the remaining cheesecake batter, dividing evenly into 4 portions and freeze for another 15 minutes. Take out from the freezer and add in the mango jelly, again, dividing evenly into 4 portions. Chill cakes overnight.

* Unmould each cakes by running a hairdryer along the sides of the mousse rings. Chill for another 30 minutes before serving.

* Decorate top with some mango pieces, mango compote and garnish with mint leaves. 



Thursday, March 29, 2018

Sea salt-chocolate and raspberry petit gateaux


Are you giving up social media for Lent?

Me?

Nah! I'm a lapsed Catholic......


Thinking of making another go at croissants but I was craving something chocolatey and eating a bar of chocolate just wouldn't cut it. 

It's the time of the month again.....

And because it's Easter, what better way to make than en egg-shaped dessert. Or in this case, a half egg-shaped mini entremet. 

I also need to use up some of my nearly expired sprinkles and candies. Initially, I was going to make a white chocolate nest as a decoration but I happened to glance at the kitchen and saw all those pots, baking sheets, wire rack, bowls, spatulas and thought, riiiiight lol 


Making entremet is easy but time-consuming with at least 4 components to make but since I got the hang of it......

This entremet is probably the easiest I've made so far, with one component, a fruit that needs no cooking and no baking involved whatsoever! Baking a sponge is so tiresome so I decided to make a pistachio feuilletine, it's actually easier to make it than to pronounced that f word! Ha! It certainly adds a delicious texture and flavour to the cake, sadly, the pistachio flavour is muted. 

The salted chocolate mousse on its own is worth making. If you don't like the look of the sea salt flakes to mar the almost smooth surface of the mousse, as you would see from the unglazed mousse below, you can add all the salt to the warm melted chocolate instead. You can add more sea salt if you like. 

The glaze was surprisingly straightforward to make with simple ingredients. It was actually way better than one recipe I've tried before! So glossy that I can clearly see my distorted face in some of the photos lol It's been more than 8 hours in the fridge and still as glossy as ever, to think I only glazed them once! Will definitely try it again sometime....

Overall?! 

Just try it! 


Pistachio Feuilletine, recipe adapted from Pâtisserie

75 grams (Beryl's 35.5%) milk chocolate, chopped
15 grams cocoa butter
50 grams pistachio paste, homemade or store-bought
75 grams (Cocoa Barry) pailletté feuilletine or crepe dentelle biscuits

* Line a baking sheet with silpat. 

* Melt chocolate and cocoa butter over a pan of barely simmering water. Add in pistachio paste and stir until combined. Take pan off heat and fold in the feuilletine. Spread out thinly into the prepared tray, 7 by about 11-inch rectangle. 

* Place in the fridge for about 5 minutes or until semi-set. Use a cutter (about 3x2-inch) to cut as many as you can. Place back into the fridge until needed. You can eat the scraps, very addicting and so delicious!


Sea salt-chocolate and raspberry mousse, recipe adapted from Indulgence mousse cake

4 grams gelatin leaf/sheet
200 grams whipping cream 
140 grams dark chocolate (combination of 55% & 70% Valrhona couverture) 
30 grams egg yolks
30 grams sugar
80 grams milk 
3/4 tsp (Morton) sea salt flakes

18 pieces fresh or frozen raspberries

* Soak gelatin in cold water until softened, 5-10 minutes.

* Beat cream until stiff peaks form, do not over mix. Chill in the fridge until needed. 

* Melt chocolate over hot water, stir until melted. Take off heat and stir in 1/2 tsp of the sea salt, set aside.

* Whisk egg and sugar until light, smooth and creamy. Bring milk to a boil and add it gradually to the yolk mixture, whisking as you pour to prevent curdling. Pour back egg-milk mixture into the saucepan and cook over low heat until thickens, about 5 minutes or until temperature has reached 160ºF.

* Squeeze off excess water from softened gelatin and add it to the hot custard, stir until completely melted. Strain mixture and add to the melted chocolate, mix thoroughly. Fold in the whipped cream and stir in the remaining sea salt. 

* Pour or pipe mousse halfway into each mould cavity, shake the mould to prevent air pockets. Add in 3 pieces of raspberries in each cavity, cover with more chocolate mousse and fill it up to the rim. Add in the feuilletine, gently pressing it down and pipe in more mousse to the sides. Use a metal spatula to smoothen the top. Shake the filled mould again, place it on the baking sheet and freeze for 4 hours preferably, overnight to set. 

* Unmould frozen mousse and place in a parchment lined baking sheet or in the wire rack and put it back into the freezer until needed. 


Dark chocolate glaze, recipe adapted from Pâtisserie

Makes about 325 grams

9 grams gelatin leaf/sheet
118 grams  drinking) water
150 grams caster sugar
50 grams (Valrhona) cocoa powder, sifted
85 grams whipping cream

* Soak gelatin in cold water until softened, 5-10 minutes.

* Place water and sugar in a saucepan, bring to the boil, turn down heat to low and continue to simmer for 2-3 minutes.

* Add the sifted cocoa powder and cream. Bring back to the boil and simmer for another 4-5 minutes. Take pan off the heat and add the softened gelatin, stir until completely melted.

* Strain through a fine sieve, let cool to 86ºF before using. 

* You can make the glaze a day ahead, cover the top with plastic wrap to prevent skin from forming, and chill in the fridge. Re-heat before using. 


To finish: 

1 mini matcha KitKat, finely chopped
some sprinkles 
candy flowers
some M&M's minis

* Line the baking sheet with plastic wrap to catch the dripping glaze.

* Glaze the egg-shaped chocolate mousse, once or twice, according to preference. If glazing it twice, pour back the glaze from baking sheet into the plastic jug and glaze again. 

* Transfer to the fridge to set for 10 minutes. Using two metal spatula, gently lift each petit gateaux and transfer into a small cake holder. Put them back into the fridge to defrost for at least 2 hours.

* Decorate each piece with the prepared candies and sprinkles. Place back into the fridge for about 30 minutes before serving. 

* Enjoy!