Mexican chocolate delight

Initially, i wanted to bake a nice looking cake for my gynae and the nurses because the gynae was nice enough to prescribe me some medication [which other docs wouldn't wanna give me] without having me consult her first, which means.. i saved more than $50+! *yippee*

Then i realized i've got no eggs. And the egg auntie can only deliver it in the evening. My bad~

Again, i flipped through some recipes and discovered one nice looking dessert which doesn't need eggs so, here it is..

Mexican chocolate delight :)



"Mexican chocolate delight, commonly used in hot drinks, consists of dark chocolate flavoured with cinnamon. Occasionally, they are flavoured with other spices and include nuts~" Crave.

It was supposed to be nice looking but sadly, i didn't manage to do it that nicely due to 2 reasons.

i - my choc mousse was stiff though i beat it to medium peaks form. How? After folding the medium peak's mousse a few times to combine other ingredients, it became stiff! Hence, i couldn't just pour the mousse in and let it level nicely itself. I had to pipe it out and level it with the back of the spoon :(

Note : will beat the cream till soft peaks next time round.. Or less than that..

ii - the prepared mousse and chocolate not enough although the recipe says 'makes 6'. I actually did 1.5 portion which means i should get 9 cups instead but i didn't even get 6 cups. So, the chocolate ganache was really not enough to have me cover the first layer of mousse nicely and not enough choc mousse for the final layer too :(

Note : ha! I just, JUST saw that the cups used in the recipe are smaller than my fist! No wonder... *smack forehead* Aiyoh.. me the champion! Heh.

So not nice looking hor.. :S

BUT, they taste awesome!

So that's abit consoling. Grin.

I'm not a big fan of mousse but the combination for this small cup is pretty impressive. Chocolate mousse infused with cinnamon, chocolate ganache with 4-5 tsp of Grand Marnier [added the 3 extra tsp myself], then topped with fresh cream infused with cinnamon again + some cocoa powder on top.. one word, power!

Especially the chocolate ganache. Hee hee hee... and oh, the slight hint of cinnamon rocks my boat too!

Nice.

I am very certain that my throat was warmed throughout the night after i had it and i was slightly, slightly high.

I find that eating all 4 layers together is the best. Eating layer by layer isn't exactly that exciting. So the spoon must scoop deep deep for that power ummmppphhh! ;)



Because of the not-enough-mousse-and-ganache, some of the cups are filled to half only.

And the thick skin me included them as well in the box of 6 that i gave. Lol. I was too lazy to make another more presentable dessert ah.. Heh.

Barley with gingko nuts and beancurd sheets

Dessert for the warm weather and for beauty too! :P

My perfect kind of bean curd sheets, bought by my mama from KL

I like bean curd sheets that break and torn up easily during cooking.

Tough ones me no like. Like the one i bought recently... :(

Anyway, i cannot wait for Jacky Cheung's concert tonight! Yay!!!!!

Don't laugh! Part II

My first attempt on souffle :P


Yes, i'm that thick!

I am thick skin enough to post my failures and get laugh at :P

However, even though the subject says 'Don't Laugh' but by all means, do go ahead and laugh out loud if you want. Hehe.

Because when i first saw the souffle baking away in the oven at almost-the-finishing-time, i simply couldn't help but to laugh out loud hysterically at their ridiculous height!

Together with my helper no less :)

Why such height?

Because i kept topping up the souffle batter till the paper rim when i was supposed to top it till the rim of the ramekins only or slightly less. You see, even though the recipe stated serve 4 but it didn't! It was meant for 6 at least and i only have 4 ramekins.

So what happened was the kiasu me refused to throw the remaining batter away, i ended up topping and topping the ramekins until the very last spoonful of the batter. Heh.

Hence, my very-ugly lemon souffle :PpppPPp

Creme Caramel

My first try out with Donna Hay's recipe from Modern Classics 2 which i borrowed recently from the library but i'm so gonna buy this book now! :)



The creme caramel is absolutely lovely!!

The texture is so very smooth and the monster in you will definitely surface when you're having this, just like my hb's monster did. When i asked for a bite after finishing mine, he scooped up a teeny weeny fraction of the creme that was equivalent to the size of a, a, a .. hmm... say, 2 red beans (the ones which we use to cook red bean soup) put together? Trying to be funny right?! *glare at the husband*

But on the other hand, i was quite pleased actually. That shows how much hb likes it! Heh.. :P

More Donna Hay in the coming entries!