Crème brûlée


13938415_10155588819139572_7546547347116638064_n-1

Advertisements

Lingots au chocolat


photo 3

I may say this is the best chocolate cakes I ever baked so far. Very happy with the result. It is shinny inside. Added Cabernet Sauvignon and Rum and it is melted in the mouth. It is bitter sweet, thanks to the cocoa powder which gives as lightly bitter taste to this wonderful art!!

Ingredients: Italian couverture chocolate, organic vanilla sugar, eggs, organic cake flour, cocoa powder, organic milk, fresh cream, Cabernet Sauvignon and Rum.

Brownies Prisiens


10959625_10153898306824572_2202655259258833317_n

This is different with American type Brownies. Lots of alcohol. I used Cointreau which matches very well with chocolate. I did experimenting using different types of organic flour and even replacing some butter with avocado.

Ingredients: Italian Couverture Chocolate, unsalted butter, organic milk, kampong eggs, organic cake flour, organic oatmeal flour, organic quinoa flour, walnuts, hazelnuts, avocado and Cointreau

Glace rhum raisin


photo 3-1

Rhum raisin ice-cream made from organic milk, fresh cream, vanilla beans, organic eggs yolk organic sugar, organic raisin soaked in rhum and rhum.

It was again very challenging given that I do not have ice-cream maker but it turned out well by whisking them several times every one hour. This ice-cream does not contain any toxic stabiliser and preservatives, so it is for kids and human consumption!

The container (pâte à croquignole) are made from butter, icing sugar, organic feed egg whites, organic unbleached flour and vanilla essence. I flatten them and immediately shape them in a small bowl so that can be used as a container for my ice cream.

photo 2-1

Mousse au chocolat


Image

A cold desert that are hardened using fat (butter, cacao butter etc) rather than eggs like in the case of crème renversée au caramel or gelatin in Bavarois.

A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savoury. Desert mousses are typically made with whipped egg whites or whipped cream, and generally flavoured with chocolate or puréed fruit. For savoury mousse, hard boiled egg, fish or liver may be used. 

You can pipped the mousse into ramekin or tea cups or you can also put in glass container like puddings.

photo 3