bad delay -.-” been quite busy lately

Anyway, let’s get back to the lovely desserts.  First it was baked desserts, then it was chilled, now… ah, how can we ever forget about…. chocolates !!! So let’s bring em on!

Ok, maybe something not so chocolaty, totally unrelated

It’s Cointreau Sabayon . Sabayon is a warm sauce thickened with egg yo0lks and traditionally flavoured ith Marsala (Zabaglione). Now this is some serious trick or treat to the biceps. Whisking over a bain marie for over 10 minutes so the egg yolks gets foamy and stiff. Like.. why wasn’t there a mixing machine that’s also a bain marie ?? hrm, that make sense don’t it ?

Strawberries are then placed in a martini glass, and just fill it up with Sabayon. The detriments of this sauce is that, it doesn’t stay stiff for long. It needs to be served immediately, and of course, eaten immediately

NExt..

ah.. yes! Chocolate mousse !! yummy. SEe I kid you not on the chocolate part.

Chocolate Mousse Recipe

150ml Cream
200g Dark couverture
10g gelatine
500ml whipped cream

Boil cream, add to chocolate, and soaked and drained gelatine as well, if using sheets. Stir till smooth. Leave it to room temperature, fold in semi-whipped cream. Pour into moulds and refrigerate. Voila!

And this was poured into a glass as well, decorated with whipped cream, strawberry and chocolate cigarette.

Another version.

This chocolate mousse that we made in class was actually added with some sabayon, but it can be omitted. Alcohol can be added to it   Which reminds me .. that I still have some chocolate liquer in my fridge !!!!!!

Next !!!!! *virtual drum roll*

Yum ! this is absolutely orgasmic!!!! I could easily eat all of it *burp* Just kidding, obviously i didn’t have all of it..

Recipe

125g butter
125g dark couverture
3 eggs
75g caster sugar
35g plain flour
vanillla essence

Melt butter and couverture together. Beat eggs and sugar and mix to the chocolate-butter mixture. Add in flour as well. Butter and sugar ramekins and bake at 150 C at approximately 15 minutes. Becareful not to overbake it or else there won’t be any sauce in it!

It’s a self chocolate sauce pudding. some people call it.. molten cakes, and stuffs. Well, if the photo is not clear enough, it means, that there’s chocolate sauce in the pudding.

That’s it for the day ….

*hot cross buns … one a penny two a penny hot cross bunssss*