Saturday, November 2, 2019

Mango-matcha charlotte cake

No butter shortage, only money shortage

Here's my take on the Charlotte cake, giving it a delightful Asian twist, using mangoes from #Duterteland and matcha-flavoured sponge cake.

Charlotte cake is made of ladyfingers or sponge and filled with cream or mousse or jelly and top with variety of fruits. The name of the dessert was a tribute to Queen Charlotte. Bread though was the basis for the earliest charlotte recipes, it's a dessert with fruit jelly or preserves and baked over hot coals and eaten warm.

Charlotte cake is more of a summer cake, the abundance of strawberries during summertime makes this cake a popular choice for a simple yet refreshing dessert. But that doesn't mean you can't make it past summer 🤣

My version of Charlotte cake is mostly made of the usual things you'll find in some French pastries. I used créme diplomat because I've got some egg yolks from macaron making and it's pretty easy to make. Créme diplomat is just a mix of pastry cream and whipped cream. Genoise sponge is sturdy enough as a base to hold the cream. The filling is supposedly a mango jelly but I want to try a compote. Compote means a chunky fruit sauce but the very ripe mangoes tend to disintegrates when you cook it thus the smooth compote.  As you can see from the photos, there's a slight dip in the middle of the sliced cake because I forgot to add another layer of cream  on top of the compote before adding the sponge. I used some of the extra créme diplomat to make a mini cake, sponge is from scraps.

Toppings are leftover créme diplomat, homemade green tea macs and fresh cubed mangoes

So how's your Baking mojo nowadays?! 😅

Pastry cream, make this a day ahead

250 grams whole milk (UHT or fresh)
40 (1) grams sugar
some vanilla seeds or 1 tsp vanilla extract
3 large egg yolks 
10 (2) grams sugar
20 grams cornstarch
1 gram fine sea salt
20 grams butter, softened
4 grams gelatine sheets

* Soak gelatine sheets in cold water for 5-10 minutes. Once softens, squeeze out excess water and set aside.

* Bring milk and sugar into a boil.

* In a mixing bowl, beat yolks and sugar until light and creamy, add in cornstarch and whisk until smooth. Gradually pour in the warm milk mixture, whisking as you pour to prevent eggs from curdling. Pour back mixture back into the pan and bring into a boil while whisking constantly. Let cream boil over medium heat for 2 minutes until thick, turn off heat and add butter; stir until well combined. Add in the softened gelatine and still until completely melted.

* Transfer to a shallow heat-proof bowl and place a plastic wrap directly onto the top of the pastry cream. Let cool at room temperature before putting it in the fridge.

Mango compote, recipe--->>> here

Genoise sponge, recipe adapted from Okashi

115 grams cake flour
4 grams matcha powder, sifted 3 times together with the flour
170 grams (3 large) whole eggs
100 grams caster sugar
15 grams glucose syrup
30 grams butter
45 grams (fresh) whole milk
1 tsp vanilla extract

* Line a 12-inch square pan with parchment, set aside.

* Preheat oven to 190ºC.

* In a mixing bowl, beat eggs with whisk, add in glucose and sugar, mix well. Place bowl over a saucepan with barely simmering water, stir mixture until sugar is completely dissolved or the temperature has reached 39-40ºC.

* Take bowl off heat and beat on high speed until light and fluffy. Reduce speed to low and continue beating for 1 minute to even out the batter. Gently fold in the flour flour-matcha mixture.

* Combine the butter, milk and vanilla in a small heat-proof bowl, place bowl in a saucepan until butter is melted.

* Add about 1/4 cup of the egg batter to the warm butter mixture and mix well. Add it back to the remaining batter and fold evenly.

* Pour into the prepared pan, drop the pan gently several times to remove air bubbles.

* Bake for 16 minutes. Take out cake from the oven and immediately remove from the pan. Cover cake with plastic wrap to prevent it from drying out. Let cool completely on a wire rack. Once cooled, gently scrape off the brown crust from the top of the cake before cutting.

Créme diplomat

350 grams pastry cream
250 grams whipping cream

* Beat cream until (almost) stiff peaks, chill in the fridge until needed.

* Beat pastry cream until soft, fold in whipped cream. If there are still some lumps, beat mixture over low speed for about 30 seconds until smooth.

* Chill in the fridge until needed.

Cake assembly: See photos below

You'll need a 6-x3inch mousse mould to hold the cake so as 5-inch mould to cut out two 5-inch sponge

* Cut 2.5-inch x 17-inch rectangle to line the sides of the mould. Use the 5-inch mould the cut 2 pieces of round sponge.

* Line the sides of the mould with the rectangle sponge and place 1 round sponge at the bottom. Pipe in some créme diplomat in the middle (leave about 2 cm gap from the top of the sponge) use a small offset spatula to smoothen the top. Pour in some mango compote on top of the cream, top another layer of cream and cover with the remaining round sponge, pressing it down gently. Pipe in more cream along the sides and over the sponge, use a long spatula to smoothen the top. Reserve some créme diplomat for decoration. Chill in the fridge to set for at least 4 hours or overnight before un-moulding the cake.

* Ran a hairdryer or a kitchen torch along the sides of the moulds for few seconds and gently shake to un-mould the cake. Chill in the fridge for at least 30 minutes to firm it up a bit.

* Decorate top with leftover diplomat cream, mango cubes and green tea macarons.

Saturday, September 14, 2019

Calamansi and salted caramel tartlets

When life gives you calamansi...

Back home in #Duterteland, calamansi is a popular choice when making a refreshing juice, marinades, dipping sauce to name a few; it's cheap and can be found anywhere, well, almost...

And just like lemon or lime, calamansi is also widely (?) use in baking.

This is a calamansi version of the tarte au citron, a French lemon tart. 

So, what's the difference between the French version and the classic lemon tart?!

Yup, you've guessed it right! Spin a win!!! 

Butter makes the French version a stand out. It is buttery, rich and tempered with the perfect tanginess of the calamansi.

And also unhealthy! 

Hey, you only live once....

The filling of this tart is basically a calamansi curd that has been cooked with butter (okay, lots of it to clog your arteries). Some version is to add softened butter after you've cooked the mixture but cooking it together saves time and effort considering the amount of it. I did reduced the amount of butter, from 140 grams to a respectable 90 grams. You can either bake the tart at 180ºC for 5-8 minutes to set the curd or just chill it for for at least 2 hours before serving.

I also added a layer of salted caramel sauce for flavour contrast.

Topping is supposedly a meringue but I over whipped it and and the result looks like a scrambled egg whites tsk! Good thing I've got frozen raspberries and mint leaves 🙄

Salted caramel sauce

115 grams whipping cream
140 grams sugar
30 grams (drinking) water
20 grams butter, cubed and softened
1.5 grams fine sea salt

* In a small saucepan, bring cream to a boil; keep warm.

* In another saucepan, combine sugar and water, shake pan gently to evenly distribute the sugar. Cook over medium heat, shaking the pan from time to time, for 6-8 minutes until the colour turn into golden brown or amber. Take pan off heat, add the warm cream gradually, whisking the caramel until smooth. Add in the butter and salt, mix until well combined. Let cool for 10-15 minutes before pouring in the prepared sterilized jar. Let cool completely. Chill in the fridge until needed. Make this a day ahead.

Yield: 225 grams

Pâte sucrée, recipe adapted from French Pastry 101 (slightly tweaked)

85 grams cold butter, cubed
150 grams cake flour or plain flour, sifted
60 grams powdered/icing sugar, sifted
30 grams almond powder
2 grams fine sea salt
30 grams (lightly beaten) whole egg, chilled
1/4 tsp vanilla extract

* In a mixing bowl or clean work surface, combine butter, flour, sugar, almond powder and salt. Use fingers to rub ingredients together until you have a texture like a coarse breadcrumbs. Add in the beaten egg and vanilla, stir with a spatula until liquid in absorbed; gather together to form a cohesive dough and gently knead 4-6 times until dough is smooth. Place in a plastic wrap and form into a 5-inch square. Chill in the fridge for at least 3 hours before using.

* Lightly grease six 8-cm and two 5.5cm tart rings, place them on a baking sheet. Pâte sucrée recipe will nicely fit in eight tart rings or a 9-inch fluted tart pan.

* Roll dough, between 2 sheets of lightly-floured parchment paper, into 2-3mm thick. Line each tart ring with dough, scraping the excess from the top with a knife, re-roll if necessary. If the dough becomes soft, place in the fridge to firm it up before working with it again.

* Freeze for 1 hour. Take out from the freezer and line the surface with parchment paper, add in some baking weights on top and freeze for another 20 minutes before baking.

* Preheat oven to 180ºC.

* Blind bake for 22 minutes until top is slightly golden. Take out tarts from the oven and carefully removed the baking weights. Bake for another 8 minutes. Let cool completely before using.

* Colour of the baked pâte sucrée is a bit darker in real life.

Calamansi curd filling:

2 large egg plus 1 large yolk
115 grams sugar
100 grams freshly-squeezed calamansi juice
2 grams calamansi zest
90 grams butter, cubed

* In a small saucepan, combine the eggs, yolk and the sugar, whisk until mixture is light and smooth. Stir in the juice and zest; add in the butter.

* Cook over medium heat, stirring constantly to avoid scorching the bottom, for 6-8 minutes, at 85ºC/185ºF. Strain curd over a fine wire-mesh sieve and let cool for 10-15 minutes before using.

To assemble the tartlets:

* Place 15 grams of salted caramel in each tart ring and 10 grams in smaller ones. Pour in the cooled calamansi curd on top. Chill in the fridge to set for at least 2 hour or so.

* Decorate with raspberries, mint leaves and some milk Crispearls. Serve straight from the fridge. Best eaten the day the tart is made but leftover can be stored inside the fridge in an airtight container. Consume within 3 days.

Wednesday, August 28, 2019

Salted egg yolk chicken wings

A moment on the lips, forever on the hips.

I'm probably late on this salted egg yolk craze but better late than never...

By now, you've probably heard or even eaten salted (duck) egg yolk fish skin or chips....

Or the crisp-fried lizards in packets of salted egg fish skin in Singapore?!

If not, where the hell have you been?!  🤣 

Salted egg yolk is a popular ingredient in Chinese cooking, from soups to traditional baked mooncakes and now the ubiquitous salted egg yolk fish skin or chip snacks which exploded in Singapore's food scene 2 years ago. 

And there's of course, the salted egg yolk fried chicken, an Asian-inspired take of the ever popular poultry. Fried wings are simply coated with rich and creamy egg yolk sauce. Original recipe calls for 20 curry leaves but I can't find it here so I sub it with both lime zest and Thai basil. 

Recipe adapted from MeatMen

15 pieces chicken wings or 600 grams boneless whole chicken legs, cut into bite-sized pieces
1 egg, beaten
120 grams sweet potato starch or potato starch
Cooking oil, for deep-frying
2-3 bird's eye chillis, sliced
Zest of 2 limes
10 pieces Thai basil
40 grams butter

Marinade for chicken:

3/4 tsp coarse sea salt
1/2 tsp raw sugar
1/4 tsp ground white pepper
1 tsp cooking sake or Chinese rice wine

Salted egg yolk sauce:

6 egg yolks
1 tbsp oil
1 tsp minced garlic
1 tsp minced ginger

* Marinate chicken for at least 2 hours, preferably overnight in the fridge (or 1 hour, if using boneless chicken pieces). Take out chicken from the fridge and let stand at room temperature for 30 minutes before using.

* Add beaten egg to the marinated chicken. Set aside.

* Prepare salted egg yolk sauce: Steam egg yolks over medium heat for 10 minutes. Once cooked,  push yolks through a fine-wire mesh sieve to get a smooth texture or mash with fork (or potato masher) as fine as you can.

* Heat oil in a wok or pan over medium heat, add the mashed salted egg yolks and stir fry until foamy, about 3-6 minutes. Add in the garlic and ginger and fry until fragrant, about 1 minute. Dish out and set aside.

* Coat chicken with potato starch, shaking out excess.

* Heat enough oil for deep-frying. Fry chicken in batches for 8-10 minutes or until cooked through. Place in a wire rack to drain excess oil, set aside.

* In a clean pan, heat 2 tsp oil over medium heat, add chillis, lime zest and basil. Stir fry for about 30 seconds, add in butter and egg yolk sauce and fry until fragrant, about 1 minute. Add in the fried wings and toss until evenly coated with the sauce. Dish up and serve. Best eaten with rice.

Saturday, August 24, 2019

Cherry-calamansi curd breton tartlets

Easier said than done.

I made these tartlets last week so no leftovers. Sorry! Not! 

It's easy to make pastries, much easier to take millions of nice photos but writing a blog post?! #*%$@

So, I'll just keep this post short and sweet....

The recipes though are way too long 🤣

Sablé Breton is a French butter cookie, the dough is enriched with egg yolks and seasoned with sea salt. It originates in Brittany, France, which is famous for its Guerande sea salt and of course, butter.

This butter cookie is leavened with baking powder and has a crumbly texture with delightful crunch in every bite. You can eat it on its own or use as a base for fruit tarts.

You can use diplomat cream rather than mousseline cream as frosting, but I want to eat butter,  thus the latter. Mousseline cream is made of pastry cream enriched with butter, mixture should be 2 parts pastry cream to 1 part butter.

I love pastry with contrasting flavour so I used calamansi curd to offset the rich and buttery sablé so as the butter frosting. And what is French pastry without fresh fruits?! 

Sable breton recipe adapted from The New Pâtissiers

72 grams all-purpose flour
5 grams baking powder
1 gram fine sea salt
25 grams egg yolks
51 grams sugar
51 grams butter, softened

* Lightly grease five 8.5cm tart rings and place into a silicone/parchment-lined baking sheet.

* Sift together flour, baking powder and salt. Set aside.

* In a small mixing bowl, whisk yolks and sugar until thick and creamy. Gradually add in the butter into the yolk mixture and whisk until well-combined.

* Add in dry ingredients into the butter mixture and mix thoroughly. Divide evenly into the prepared tart rings, place a small parchment on top of the dough and press gently to smoothen the surface. Repeat with the rest of the dough.

* Chill in the fridge overnight.

* The next day: Bake at 150ºC for 22-24 minutes.

* Let cool slightly before unmoulding. Cool completely before using.

Pastry cream 

200 grams milk
some vanilla seeds (from homemade vanilla extract)
35 grams egg yolks
40 grams caster sugar, divided
20 grams cornstarch
15 grams butter, softened

* In a small saucepan, combine milk, half of the sugar and vanilla seeds; bring to a boil.

* Meanwhile, whisk yolks and the remaining sugar until creamy; add in the cornstarch and whisk agin until smooth. Gradually pour in warm milk into the yolk mixture and whisk until there are no lumps. Pour back mixture into the saucepan and bring it to a simmer while continuously whisking. Cook for another 2-3 minutes until thickens. Turn off heat and add in the butter, stir until well-combined. Pour pastry cream into a shallow tray or bowl, place plastic wrap directly onto the surface to prevent skin from forming. Let cool and chill in the fridge until needed.

* You can add 2 grams of softened gelatine leaf/sheet to make pastry cream a bit stable.

* Make this a day ahead.

Yield: 275 grams

Mousseline cream 

135 grams butter, very soft
275 grams pastry cream (temperature should be almost the same as the butter)

* Beat butter until smooth, add in the pastry cream in 2 additions and beat until mixture is smooth and pipeable.

Calamansi curd, recipe here


Cherries (sliced and whole) for topping
Mint leaves and (Callebaut) strawberry crisp pearls for garnish

* Pipe some calamansi curd in the middle of the sable breton. Using a French star tip, pipe some mousseline cream around the sides. Do the same with the rest.

* Add in some sliced and whole cherries in the middle and garnish with mint leaves and crisp pearls.

* Chill in the fridge for about 20 minutes, depending on the ambient temperature, before serving. 

Tuesday, July 30, 2019

Thai green beef curry

Keep calm and curry on.

Because making this dish is easier than laminating the croissant dough... Hey, one can only make so many French pastries!

Green curry is one of my favourite Thai food. Chicken rather than beef is commonly used when making this type of curry but I think using the latter is so much better.

Green curry paste is made up of different spices, the green colour comes from bird's eyes chillies and by adding Thai basil in the mixture, it will intensify the colour without the heat.

It may not look like much but this curry is packed full of flavour, the combination of different flavours and textures are perfect with steamed rice or noodles. Nope, the green curry paste is not made from scratch as I don't have all the spices on hand. 

This is more like a soupy curry rather than the thick saucy version that I usually have in some Thai resto here. According to Hot Thai Kitchen cookbook, where I got this recipe, this curry should have a creamy mouthfeel but should not be thick or viscous, so I got it right. I like a more thicker version though, maybe will adjust the amount of liquid next time 🤪Recipe listed below is my tweak version.

You can use different kinds of vegetables when making this dish. I added zucchini for its firm and crunchy texture. 

Recipe adapted from Hot Thai Kitchen cookbook

600 grams boneless short ribs, cut into bite-sized pieces
500 grams coconut milk
85 grams (store-bought) green curry paste
5 grams coarse sea salt
3-4 cups water, for boiling the beef
5 kaffir lime leaves, torn into chunks
50 grams palm sugar, grated or finely chopped
1 tbsp fish sauce
300 grams bamboo shoots (from 1 can, drained), cut into bite-sized pieces
1 small red bell pepper, cut into bite-sized pieces
2 stems of Thai basil, use only the leaves

* In a medium-sized saucepan, add the beef, 60 grams coconut milk, 25 grams curry paste and 5 grams salt. Add enough water to completely cover the beef, bring to the boil, loosely cover and simmer for 1.5 to 2 hours. Skim off the scum that accumulates on the surface of the stock. Add more water if necessary.

* Remove beef chunks from the stock and set aside. Reserve 500 ml of the beef stock, if there isn't enough, add more water to make up the difference.

* Reduce 3/4 cup of the coconut milk in the saucepan over medium-heat until very thick and the clear coconut oil starts to separate from the white portion, 10-15 minutes. If the separation doesn't happen, don't worry, just proceed with the recipe.

* Add curry paste to the reduced coconut milk and cook over low heat for 3-4 minutes until curry paste is very thick. Add the remaining coconut milk and stir to mix. Turn heat to medium and add the beef stock, lime leaves, palm sugar, and the fish sauce, bring to the boil. Add the beef chunks, bamboo shoots, zucchini and bell pepper and cook for another 3-5 minutes, adjust seasoning if necessary. Turn off heat and add in the basil leaves, mix well.

* Transfer to a serving plate or bowl or ladle over rice or noodles. Garnish with basil leaves. Serve hot.

Friday, June 21, 2019

No-bake mango-calamansi curd mini cheesecake

To err is human, to forgive, absolutely galling (N.R)

Instead of practicing my non-existent frosting skill, I decided to make another mango-based dessert. Mango season is nearly over but I've read online that it's a bumper crop this year back home in #Duterteland. A boon to those who love mangoes as the price per kilo is a bit lower than usual. Hopefully, some will continue to trickle here in "smoggy" Hong Kong.

If I have a "roadside" café, this cheesecake will be one of seasonal produce desserts. It's refreshingly delicious and perfect summer treat. The calamansi curd certainly adds a delightful flavour contrast.

This maybe a no-bake cheesecake but the "crust" base is baked cookie made from pâte sucrée. The base is 3mm thick, ideally, it should be 2 or 2.5mm so that it'll be thin enough to cut with a dessert spoon or fork easily. The cookie ring though is a perfect thickness or should I say, thinness?! If you haven't tried that type of sweet pastry dough, you've probably missed two-thirds of you life lol  

I used silicone mould to shape the cheesecake "filling". You can use any mould you have on hand. Filling will "probably" fill a 5x2-inch mousse ring with 1/2 inch crust base.

Toppings are just the usual suspects, mango compote or sauce (a leftover from last month yup, it's still edible because it'll stay fine indefinitely as long as you freeze it), mango cubes and piped calamansi curd. I don't have mint leaves on hand so I used cilantro leaves 😁And for a pop of colour, I added green tea macarons.

Have you ever wondered why those goodies at French or Japanese pâtiserries are expensive?! 

Calamansi curd

1 (61 grams with shell) egg
65 grams sugar
70 grams freshly-squeezed calamansi juice
35 grams butter, cubed and softened

* In a small saucepan, combine egg and sugar; whisk until mixture is light and smooth. Pour in calamansi juice and stir well. Add in the cubed butter.

* Cook mixture over low heat for 10-12 minutes until thickens. Strain over a fine-mesh sieve, let cool for few minutes before pouring into a small sterilized jar. Let cool completely. Store in the fridge.

Makes about 145 grams

Mango-calamansi curd cheesecake

100 grams whipping cream, whipped (medium peaks), chill in the fridge until needed
5 grams gelatine sheet/leaf, soaked in cold water for 5-10 minutes, excess water squeezed off
100 grams cream cheese, at room temperature
45 grams condensed milk
120 grams mango purée
75 grams calamansi curd, recipe above
5 grams dark rum, optional

* Melt softened gelatine over a pan of barely simmering water. Keep warm.

* Beat cream cheese and condensed milk until smooth. Add in the purée, curd and rum, mix well. Pour in the melted gelatine and beat until well incorporated.

* Fold whipped cream into the cream cheese mixture, mix well.

* Place cheesecake batter into a piping bag and pipe into the prepared silicone mould. Rap mould onto the counter to prevent air pockets from forming. Smooth top with a spatula.

* Freeze for at least 6 hours preferably, overnight.

Pâte Sucrée, recipe adapted here

110 grams cake flour, sifted
50 grams icing sugar
30 grams almond flour
1 gram fine sea salt
60 grams cold butter, cubed
1 (18-20 grams) egg yolk

* In a mixing bowl or a clean work surface, combine the flour, sugar, almond flour, and salt. Make a well in the middle of the dry mixture and add in the butter. Using your fingers, rub everything together until it forms a cohesive dough. Gently knead dough, 4-6 times, until smooth. Place in a plastic wrap and shape into a 5-inch square. Chill in the fridge for at least 1 hour or overnight.

* Roll out dough, between 2 sheets of lightly-floured parchment paper, into 2-2.5mm thick. Using a 7cm scalloped-shaped round cookie cutter, cut out 12 pieces, re-roll the dough if necessary. Use a 4cm round to cut the middle of the 6 pieces for cookie rings. Bake excess dough together with the rest.

* Bake tart dough at 170ºC for 12-18 minutes. Cool completely before using.

To assemble the cheesecake

Makes 6 


1 mango, cut into cubes
some mango compote/sauce
6 pieces homemade green tea macarons, optional
some mint leaves
some calamansi curd

* Place cookies on the cake holders, add the frozen cheesecakes on top and de-frost for 1 hour inside the  fridge.

* Take out from the fridge, place one cookie ring on top of each cheesecakes. Add about 1 teaspoon compote sauce in the middle of the cookie ring and some mango cubes. Decorate with macarons, mint leaves and pipe in a bit of calamansi curd. Serve immediately.

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.