Friday, June 7, 2019

No-churn green tea and raspberry cheesecake ice cream pops

I scream, you scream, we all scream for green tea ice cream!!!!!!

Well, if green tea is your thing.... If not, go away! I don't need negativity in my life 🤣

How's the weather in your side of the world lately?! *#¡¿%*@#!

Yeah, I feel you! *sigh*

It's hot as Hades here lately and the high humidity is adding more discomfort. For someone who doesn't like summer, I'm counting the days okay, months, until it's winter again 🙄 😅

But summer has its own merit, making ice cream for one thing, lots of ice cream!

And because I love using green tea or matcha in almost everything bar savouries.....

No ice cream machine needed in making this refreshing dessert. All you need is good-quality ingredients and time.

Haven't had cheesecake ice cream yet?! Then you're in for a treat!

Cheesecake ice cream is pretty much the same way you make a no-bake cheesecake except you don't need gelatine to make it stable.

What's the 2nd (ha!) best thing about this ice cream?! The chocolate glaze! You can never go wrong with chocolate, right? This glaze is almost the same as the one I've made last time, I just reduced the amount of cocoa butter and toasted the almonds which added a delightful nutty flavour. If using the usual cocoa butter, you need 2 parts couverture chocolate to 1 part cocoa butter to make the glaze.

Green tea cheesecake ice cream:

300 grams whipping cream (35%), well-chilled
105 grams cream cheese, at room temperature
135 grams condensed milk, chilled
12 grams green tea powder
2 grams fine sea salt
10 grams calamansi juice

75 gram raspberry compote (recipe below)
30 grams caramelized biscuits/speculoos, coarsely chopped

* Pour cream in a chilled bowl (or you can prepare an ice bath esp if the weather is very hot) and beat until stiff peaks form. Chill in the fridge until needed.

* In another bowl, combine cream cheese, milk, green tea powder and salt. Beat until mixture is smooth, stir in the calamansi juice. Fold in half of the whipped cream to the green tea mixture until well-combined then add in the remaining half, stir well.

* If using a small kind of silicone mould, place ice cream mixture in a piping bag and pipe into each cavity halfway. Add in small amount of raspberry compote, pipe in more ice cream mixture to the rim. Use a chopstick to make a swirl then add in some crushed biscuits on top. Do the same with the rest and use a metal spatula to level the top. Freeze until almost solid then stick in lolly stick on top of each ice cream balls.

* Or you can pour half of the ice cream mixture into a freezer-proof container. Add in 1/2 of the compote and some crushed biscuits and pour the remaining ice cream mixture. Spoon in the remaining compote and biscuits and use a chopstick or a knife to make a swirls. Freeze overnight.

Raspberry compote:

200 grams raspberry purée
40 grams raw sugar
5 grams pectin
5 grams calamansi juice

* In a small bowl, combine sugar and pectin, set aside.

* In a small saucepan, bring purée to the boil, stir in pectin-sugar mixture and let boil for 2-3 minutes, stirring from time to time. Add in the juice and mix until combined. Transfer to a small heat-proof bowl and let cool completely then chill in the fridge until needed.

* Store in the fridge and use within 5-7 days or freeze and it'll last for months.

* You can make this a day ahead.

Chocolate-almond glaze:

110 grams (Belgian) Maracaibo milk chocolate buttons (44%), finely chopped
40 grams (Valrhona) dark chocolate feves (55%), finely chopped
10 grams (Callebaut) Mycryo cocoa butter powder
20 grams diced almonds, toasted

* Melt chocolate (temperature not more than 45ºC) over a pot of barely simmering water., stirring from time to time. Take pan off heat and continue to stir until chocolate is completely melted.

* Once melted, add in the cocoa butter, wait for few seconds before stirring. Stir until smooth; pour glaze in a tall and narrow glass/container, add in diced almonds. Use glaze at 34ºC.

* Dip each ice cream ball onto the glaze one at a time, lightly scrape the bottom along the top of the glass to remove excess glaze. Place on a parchment-lined baking sheet and do the rest.

* Glaze will set almost immediately so it's important that the ice cream ball is hard when you dip it.

* To easily dip each ball onto the glaze, if not using a lolly sticks, (just like I did with some of the ice cream balls) use a bamboo or metal skewer and poke the top and dip. Use a small fork to hold the glazed ice cream ball then gently remove the stick.

* Freeze for at least 30 minutes before serving.

* For the ice cream on the tub, let stand for about 5 minutes (depending on ambient temperature) at room temperature before serving.

* The amount of the glaze will only coat 16 pieces of ice cream balls. Adjust the ingredients accordingly.

Friday, May 31, 2019

Mango entremet

Suffer in silence.

Taking advantage of the cheap mangoes we have here in smoggy Hong Kong. Started freezing some of them lately, just in case. There is no such thing as overdosing on Philippine mangoes, right?! 😁

This entremet is made of matcha genoise sponge, mango mousse, mango pudding, mango cream cheese (supposedly cheesecake but I forgot to add some crumbs)  and mango glaze. It was a bit time-consuming to make with all those layers crammed in a 6x2-inch mousse ring but with mangoes so sweet and abundant right now, what better way to showcase this delicious fruit?!

It's actually a bigger version, if you can call 6x2-inch big 🙄, of these Mango pomelo and matcha petit gateaux that I made last year. I tweaked the recipe a bit to fit a 6-inch mousse ring and used a different glaze. The glaze on that minis looks much better compare to this version, maybe because of the shape of the mould.....

No step by step photos on how I constructed the layers though as my mood is as gloomy as the weather lately.....

The matcha genoise sponge is actually scraps from the letter cakes that I've made earlier this month. I just fused 3 scraps together to make a 5.5-inch round sponge and it's way faster than baking a new one. If you have some excess sponge, freeze it, you'll never know when you need one....

Just like the sponge layer, you can make  the mango pudding a day ahead and just freeze it.

The day you construct your entremet layers, you'll only need to make the mousse and mango cream cheese filling. These 2 layers are actually very easy to make. It"s very important to freeze the cake several hours preferably, overnight or it'll wilt as you pour the glaze. 

The glaze is made of store-bought neutral glaze gel, gelatine and mango purée. This kind of glaze is not as viscous as a chocolate-based one and I had a hard time glazing the sides. You can see that glaze along the sides is very thin. I should have trimmed the top edges slightly so that the glaze will flow freely along the sides *sigh*

For the decorations, the round balls are excess mango cheesecake, I poured the batter in a silicone mould (photo below) to create some balls.

The matcha chocolate feathers are diy, a cheat's way of tempering actually 😁I added Callebaut Mycryo cocoa powder to the tempered white chocolate thus eliminating the re-heating step before it can be used. Still needs lots of practice when it comes on making these chocolate feathers but still happy that I made 8 passable pieces out of 36 lol And using just a small amount of white chocolate means the mixture will solidify quiet fast so I had to re-heat the chocolate again.....

Matcha genoise sponge , you can make half of the recipe and bake it in 6 or 7-inch round pan. You need 1/2-inch thick sponge for this cake.

Mango pudding, make this a day ahead

10 grams whipping cream
15 grams coconut milk
70 grams mango purée
20 grams sugar
10 grams milk
4 grams gelatine sheets
85 grams fresh, diced mangoes

* Soak gelatin in cold water until softens, about 5-10 minutes. Squeeze off excess water, set aside.

* Pour cream, coconut milk and mango purée in a small mixing bowl, mix well.

* Combine milk, sugar and softened gelatine in a small heat-proof bowl; place bowl in a pot of barely simmering water, stir until sugar and gelatin are completely melted. Take bowl off heat and add the purée mixture, stir until well-combined.

* Pour pudding mixture in a 5.5 or 5-inch round silicone pan or a mousse ring lined with plastic wrap at the bottom. Let cool at room temperature then add in the diced mangoes. Freeze until needed.

Line the baking sheet with a 7-inch parchment paper and place the 6-inch mousse ring on top. 

Place a 5.5-inch sponge cake at the bottom of the mousse ring.

Mango mousse:

4 grams gelatin sheets
30 grams milk
100 grams whipping cream
30 grams sugar
100 grams mango purée
5 grams calamansi juice

* Soak gelatin in cold water for about 5-10 minutes, squeeze off excess water, set aside.

* Combine softened gelatin and milk in a small bowl; place bowl in a pot of barely simmering water. Stir until gelatin is completely melted, keep it warm.

* Whip cream and sugar until medium peaks, add in mango purée and mix well. Stir in melted gelatin and mix on low speed until incorporated.

* Place mousse in a piping bag and piped it around and over the matcha genoise sponge, make sure to fill in the gap between the sponge and the mousse ring. Gently tap the baking sheet to eliminate air pockets along the sides of the ring.

* Take out frozen pudding from the mould and gently place it on top of the mango mousse. If the mousse is too soft, freeze for about 15 minutes before you put the pudding layer. Chill in the fridge until needed.

Mango cream cheese filling:

4 grams gelatin sheet
80 grams (Philadelphia) cream cheese, softened
85 grams whipping cream
35 grams sugar
50 grams mango purée
5 grams calamansi juice

* Soak gelatin in cold water until soft, 5-10 minutes, squeezed off excess water, set aside.

* Beat cream until medium peaks; chill in the fridge until needed.

* Melt gelatin in a pot or barely simmering water, keep it warm.

* Beat cream and sugar until smooth, fold in the whipped cream until well-combined. Add in the melted gelatin and mix thoroughly.

* Pour cream cheese mixture on top of the pudding, make sure to fill in the gap along the sides. Smooth the top with a spatula. Excess filling can be place in any small silicone mould or any desired small cookie cutter to be used as decoration. Freeze for at least 6 hours or overnight.

Unmould the cake by running the hair dryer along the sides of the mousse ring. Freeze for another 30 minutes before glazing.

Matcha white chocolate feathers:

100 grams Callebaut white chocolate callets (33% cocoa)
2 grams matcha powder
1 gram Callebaut Mycryo cocoa powder

* Please check instructions at Meilleurduchef

* Matcha powder is added to white chocolate before tempering.

* Please check this Youtube video on how to make chocolate feathers.

Mango glaze, recipe below will nicely covered an 8-inch cake 

18 grams gelatin sheets
200 grams neutral glaze gel
140 grams mango purée
3 drops of  lemon yellow Americolor gel

* Soak gelatin in cold water until soft, 5-10 minutes, squeeze off excess water and set aside.

* Place the mirror glaze in a small saucepan and stir over low heat, don't let it boil. Add in the softened gelatin and stir until completely melted, turn off heat and add in the mango purée, mix well. Strain glaze over a fine sieve and use glaze at 34ºC.

Pour glaze all over the cake. Chill in the fridge for about 15 minutes until glaze is set. Use a metal spatula to scrape off excess glaze at the bottom. 

De-frost the cake for an hour or 2 in the fridge  before serving. Decorate the top with mango cream cheese balls, matcha chocolate feathers and strawberry crisp pearls.

Consume within 2 days.