Raspberries Clafoutis 覆盆子布丁蛋糕

Clafoutis, is a baked French dessert of fruit, traditionally using black cherries, arranged in a buttered dish and covered with a thick flan (like batter), and once baked, dusted with powdered sugar. I baked this few weeks ago but i used some very fresh raspberries.

The texture is cross between pudding (similar to crème caramel) and cake ..

 

This dessert is easy to make, perfect to serve during a busy Christmas dinner..



I would like to take this opportunity to wish you all a Merry Christmas and Happy New Year !!

Raspberries Clafoutis 覆盆子布丁蛋糕

335g milk

70g caster sugar

2 eggs (large) , lightly whisk

35g cake flour

1tsp Kirsch (cherry wine) , or replace with vanilla extract

A pinch of salt

1tbsp butter

100g fresh Raspberries

Icing sugar 

Method

1.     Mix milk and sugar in a saucepan, bring to warm till sugar dissolved.

2.     In another clean mixing bowl, add in cake flour, salt and pour in egg, stir to mix well.

3.     Pour the warm milk into egg mixture, add in Kirsch, stir to mix well.

4.     Sift the batter into a ramekin or baking dish that have buttered, then distribute raspberries evenly over the top.

5.     Bake at a pre-heated oven at 200C until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with icing sugar before serving. 

Reference to here, by Sonia aka Nasi Lemak Lover

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out
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Matcha Tiramisu 抹茶提拉米苏

We bought many matcha flavour of KitKat from Hokkaido, so far we have yet to find this matcha KitKat at the supermarket here, the usual one only chocolate flavour. I hide few boxes of this matcha KitKat in the refrigerator as I wanting to use it to decorate this matcha Tiramisu. After kept for almost 2 months, I can't kept it any longer because my kids already found the kitkat, so I have to quickly put into action before they steal it ^_^.

 

This tiramisu also suitable to serve as dessert during Christmas time..Look at my decoration, raspberries and red ribbon, i got Christmas feel now ^_^..

Matcha Tiramisu 抹茶提拉米苏

To make matcha sponge cake

2 egg yolks (large)

55g cake flour, sifted
5g matcha powder, sifted
2 egg white (large)
60g caster sugar

Method

1. Sift both cake flour and matcha powder together, set aside.
2. Lightly stir well egg yolk, set aside.
3. Beat the egg white until foamy, gradually add sugar and beat until the egg whites become stiff peaks form, glossy and smooth.
4. Fold in egg yolks and lightly mix with egg white mixture with a spatula.
5. Sift the flour and matcha powder over this mixture and fold gently until just mixed.
6. Fill the cake batter with a piping bag, pipe two round disc (6”) of cake batter on a lined baking pan.
7. Bake at preheated oven at 180C for 10-15mins or until cooked.

To make Matcha Tiramisu with Matcha Kitkat

250g Mascarpone cheese

40g caster sugar
200g whipping cream (dairy)
1/2tsp gelatine powder
1tbsp water
cooked red bean, optional

To decorate
Matcha powder
5 boxes of Matcha Kitkat

Method

1. Sprinkle gelatine powder over water in a bowl, stand the bowl over a pan of simmering hot water till dissolved and clear liquid.
2. With an electric hand mixer, beat mascarpone cheese with sugar till loosen.
3. With the same mixer, continue to beat whipping cream in a mixing bowl that place over a larger bowl filled with ice cubes and water, beat until stiff peaks form.
4. Fold mascarpone cheese into whipped cream, then fold gelatine mixture till smooth.
5. Place one piece of matcha sponge cake into a 6” cake ring or removable bottom cake pan. Divide cream into two equal portions, spoon one portion on top of the sponge cake.
6. Place another piece of matcha sponge cake on top of the cream, sprinkle some cooked red beans on top. Spoon in the balance cream and smooth the top.
7. Cover with clear film and chill for at least 4 hours or preferably overnight.
8. Remove match Tiramisu from cake ring, sprinkle matcha powder on top, then stick Matcha KitKat on the sides.

Recipe by: Sonia aka Nasi Lemak Lover

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.

Cranachan (traditional Scottish dessert) 传统苏格兰甜点

Cranachan, is a traditional Scottish dessert, made from a mixture of whipped cream, whisky, honey, and fresh raspberries, with toasted oatmeal. I have never been to Scotland and never try this dessert before. I found this dessert when I try to find a recipe to use up some oats that have keeping for too long. My family don't consume much oats, I will buy when there is a need arise..

 

I was impressed with this honey toasted oats, sweet and a bit crunchy..

 

Since the raspberries were a bit sour, combine with sweet and crunchy honey oats and smooth cream, this is a nice dessert actually..

Cranachan (traditional Scottish dessert) 传统苏格兰甜点

*4 servings

1cup instant oats, sift to remove powdery form

3tbsp honey

1cup whipping cream (dairy)

2tbsp honey
1/4cup Mascarpone cheese
1tbsp Kirsch (cherry liqueur), optional

300g raspberries

Method

1. Add oats in a non-stick frying pan over medium-high heat. Stir and cook for few minutes or until oats are toasty. Add in honey, stir to combine well. Transfer to a bowl and let it cool.

2. Whip cream and honey with an electric hand mixer until close to stiff peaks (over a bowl of iced cold water) . Use the same hand mixer, whip cheese until loose. Whip cream cheese into whipped cream. Fold in Kirsch and mix to combine.
3. Layer raspberries, cream and oats in a parfait cup or wine glass.

Recipe inspired from here, by Sonia a.k.a Nasi Lemak Lover

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by Vivian of Vivian Pang’s Kitchen

Crème Caramel 原味布丁

The first time I tasted crème caramel not in anywhere else but in Ho Chi Minh at Pho 24 shop. Vietnam's food is very much influenced by French, you even able to find this crème caramel selling at market. Anyway, it took me long enough to make this yummy dessert at home.

While pouring the egg mixture into ramekin that filled with caramel, i only started to worry will the egg mixture totally mix with caramel ? will the custard stick to the ramekins after baked? Luckily this recipe never failed me, the crème caramel came out perfectly after unmould..

 

We like the smooth custard and little bitter of caramel, but my kids somehow don't appreciate this dessert..

You have to add some liqueur to get rid of eggy smell. I used Cointreau, it was just nice with a hint of orange smell.



 

Crème Caramel 原味布丁

*makes 5 x 3” ramekins, and 3 x 2” ramekins

75g coarse sugar

4 and ½ tbsp water

430g fresh milk

60g whipping cream (dairy)
90g caster sugar
4 eggs (large)
10g Brandy liqueur ( I use Cointreau (orange-flavoured liqueur))

Method

1. To cook caramel. Put 50g coarse sugar in a saucepan and cook over medium heat, don’t stir, but you can shake the pan, just let it melt and cook till it turned to dark golden.
2. Turn heat to low, then add 3tbsp water ( being a bit cautious here, as it sometimes splutters at this stage), using a wooden spoon, stir till mix well. Remove from heat. Spoon caramel into prepared ramekins, about 0.5cm height.
3. Place the eggs and Cointreau in a bowl and lightly whisk until well combined.
4. Add milk, cream, and sugar in a saucepan, cook over medium heat until it just comes to the boil. Remove from heat.
5. Gradually add the milk mixture (not too hot) with egg mixture, whisking to combine. Strain the mixture and gently pour into the ramekins or dishes until ¾ full.
6. Place ramekins in a water bath (add warm water for about 1-2cm height). Bake for 35 minutes or until set in a pre-heated oven at 150C.
7. Remove ramekins from oven once done, let it cool in room temperature. Refrigerate before consume. Gently run a knife over the ramekins then turn out onto plates to serve.

Recipe inspired by: Tokyo Pastry House cookbook, with slight changes

Strawberry Cream Cheese Pie 草莓乳酪派

Wishing to my Malay blogger friends and readers Selamat Hari Raya Aidil Fitri/ Eid-ul-Fitr 2013 and Happy Holidays to the rest !!

I also want to take couple of days off from blogging and go jalan jalan dan makan makan (travelling and food hunting) ^_^ .

This strawberry cream cheese dessert was served at a Birthday party we attended some time back. My kids love this dessert very much. So I never shy to ask for the recipe, here is the recipe that I obtained from my hubby's friend.  This is perfect dessert to be served in any party.

 

This was how my hub's friend served this dessert at her daughter Birthday's party. She prepared in a large baking dish instead in normal pie pan..

 



 

Anyway, I made into a dish and few jelly cups..

 

My hubby's friend just told me the ingredients to be used, so I have to re-created the recipe by myself.

This is the jello / jeli that I used.
And this dessert is quick to prepare, a non-bake version of pie.



This dessert is full of flavours, saltiness from the Marie biscuits, sourness from cream cheese, fresh strawberry and sweet jello..simply yummy!

Strawberry Cream Cheese Pie

(recipe source: by Sonia aka Nasi Lemak Lover)

 Bottom Layer

100g Marie biscuits, crushed
50g melted butter

Middle layer
250g cream cheese, room temp
½ cup UHT whipping cream
2tbsp condensed milk

10 strawberries, chopped

Top layer

1 packet Strawberry flavour jello (90g)
400ml water

Method

1. In a mixing bowl, combine Marie biscuits crumbs and melted butter until the crumbs become moistened. Gently and firmly press this mixture onto the prepared dish or jelly cups.
2. Beat cream cheese and condensed milk until creamy. Then add in whipping cream, mix till combine. Pour the mixture onto the Marie biscuits crust and spread evenly. Cover with plastic wrap and refrigerate for an hour.
3. Mix jello powder with water in a saucepan, cook until boiled and sugar melted. Immediately place saucepan over a bowl of iced water to cool down the jello mixture.
4. Sprinkle chopped strawberry on top of cream cheese layer, then pour the cooled jello mixture on top. Cover with plastic wrap and let it refrigerate for a couple of hours before serve.

Six Threes Ice Cream 六个三冰淇淋

I am feel refreshing today as haze has almost gone, and I can see sky (still not that blue) and sun, so this is a good day to share with you this refreshing and full of vitamins ice cream that I made during the hazy day. It was gone too fast ,less than 2 days we finished 1.5lite of this ice-cream.
Why this ice-cream called Six Threes Ice Cream?

According to Barefeet in the kitchen's grandmother--> Six Threes Ice Cream is such an easy recipe to remember; once you make it a couple times, it will be in your memory forever. (3) bananas, (3) oranges, (3) lemons, (3) cups of cream, (3) cups of milk, (3) cups of sugar = Six Threes.
Thanks to Barefeet in the kitchen and her grandmother for sharing such a nice ice-cream recipe.

 

due to the size of my ice-cream maker, I made using 2 x 6 ingredients ...

Six Threes Ice Cream

(recipe source: adapted from Barefeet in the kitchen, with minor changes)
Yield 1.5 litre

2 bananas, mashed

2 orange juices
2 lemon juices
2 cup sugar
2 cups dairy whipping cream (I use Anchor UHT whipping cream)
2 cups full cream milk
A pinch of fine sea salt

Method

1. Stir together the fruit juices, sugar and salt until combined.
2. Stir in the milk and cream and pour, refrigerate the mixture until completely chilled.
3. Churn the mixture in an ice cream maker, according to manufacturer’s instruction.
4. Serve immediately for soft serve ice cream or transfer to a freezer safe container and freeze for several hours or overnight prior to serving. Enjoy!

By the way, I just has a mobile Instagram account not long ago (search for me at sonianll ) . If you like to know what am I cooking in my private kitchen, you may follow me. I am just sharing those photos taken from my home cooked foods, and not all are sharing in my blog here as due to time constraint and some are just simple home cooked dish.
Below is the latest photo I shared in my Instagram, homemade Lo Mai Kai (steamed glutinious rice with chicken) for breakfast this morning..

Mango Pomelo Sago Dessert 杨枝甘露

After every Pai Tin Kong celebration (CNY day 9) , my mom sure give me one pomelo. Usually i don't buy pomelo because kids don't appreciate this fruit. When i was thinking to make this dessert using the pomelo given by my mom the other day. I saw Jessie also sharing this dessert using so beautiful pinky pomelo. When i was trying to peel this pomelo, I was hoping my pomelo will be look pink like her but i still got the same ordinary plain pomelo, so sad ^_^..

Mango Pomelo Sago Dessert 杨枝甘露
(recipe source: by Sonia aka Nasi Lemak Lover)

200g mango, diced
175ml evaporated milk

100g sugar
1 cup hot water

50g sago

For garnish
Pomelo, peeled and pulps are separated
Diced mango
Ice cubes

Method
1. Boil sago in hot boiling water till cooked, soak in cold water.
2. Blend mango and milk till smooth and fine.
3. Prepare syrup by melt sugar with hot water, set aside to cool.
4. Add in syrup and sago into mango juices. Chill before serve.
5. To serve, spoon mango mixture into a serving bowl. Add few ice cubes, garnish with Pomelo and diced mango. Enjoy !!

Creme Brulee

I have been quite busy for the past few days, experimenting with new CNY cookies, and this year I also starting to take small order of homemade CNY cookies..and realized that making cookies really take up a lot of times, so i actually not really hard working of promoting my cookies, because i afraid i can't cope with it ^_^..

Ya, today recipe is about Creme Brulee, a pudding that i wanted to try after i bought a blow torch a year ago..Finally i got an excuse to try out because i have many egg yolks left after making macarons..

Recipe adapted from Lena aka Frozen Wings who inspired by Terri aka Hunger Hunger. Terri actually tested out some creme brulee recipes by some famous chefs and came out a ratio of cream per yolk is 1:80 .

After removing vanilla seeds, I always like to throw the bean into the RUM or Vodka..See homemade vanilla extract here.

quite scary to use blow torch initially, after a while, feel more comfortable to handle it..remember only use the heat from the end or tip of the light..

I feel my Cream Brulee was a bit overcooked, have to reduce the temp and timing..



Creme Brulee

(recipe source: adapted from Frozen Wings who inspired by A Daily Obsession)

5 egg yolks ( 115gms)
400ml dairy cream
2.5 tbsp caster sugar
1 vanilla bean
some extra coarse sugar for sprinkling
boiling water ( for water bath)

Method:
1.Pour the dairy cream into a saucepan, scrape the seeds out from the vanilla bean, put that into the cream and cook on medium-high heat till it almost reaches boiling point. Turn to low heat and let it simmer.
2. Beat the egg yolks and sugar together till smooth. When this is ready, turn on the heat again and cook the cream till it reaches boling point, quickly remove from heat and stir quickly into the egg mixture. Keep stirring quickly till all the cream has been poured in. Using a siever, pour the cream into the ramekins.
3.Place the ramekins into a tray and fill the tray with boiling water, halfway up the sides of the ramekin.
4.Cook the custard in waterbath in the preheated oven at 150C for about 40-45 minutes.
5.Remove and allow to cool down, and chill in the fridge for several hours.
6. When ready to serve, sprinkle caster sugar (1/2 t to 1 t) evenly over the top of the custard (level the sugar), wipe the edges and sides of the ramekin of any sugar and broil under a hot grill or use a blow torch to caramelise the sugar..