Ferrero Rocher Semifreddo

Ferrero Rocher’s is one my guilty pleasures in life. Stick a whole box of it in front of me and before you know it, it’s gone! Now this does not happen with sweets in general I have a very small sweet tooth. Sadly with the delicious mouthfuls of the chocolate comes at a steep price but I’m still guilty of purchasing them over and over again. It has been on my mind for a while to do something with a dessert replicating the taste of Ferrero Rocher. I had a few ideas to my head but since I never really tried a semifreddo before why not do it this time?

I was very happy with the layers desserts was announced for the sweet adventures blog hop, it’s my favourite style of desserts having layers. This dessert consists mostly of the hazelnut part with a thin layer of wafer. Sadly the taste does not translate well into pictures, I can’t seem to get it to look presentable such a shame. The semifreddo does remind you of a Ferrero Rocher but not quite there 100%. Either way I am quite happy with the taste of it and I will definitely make it again.

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Crushed the wafers for the first layer

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Hazelnut goes on top

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Sadly the end result, not so pretty.

Recipe adapted from good food channel

Ingredients:
15 vanilla wafers
1 cup of double cream
2 eggs with yolks and whites separated
½ cup of caster sugar
50grams cooking milk chocolate
50 grams of hazelnuts – crushed
½ teaspoon vanilla paste

Method:
1. Line your container with glad wrap.
2. Crushed the vanilla wafers until about 1-2cm in size (you can do this with a spoon). Place at the bottom of the container
3. Melt chocolate in microwave. For about 1 minute or until melted. Leave aside
4. Have 3 mixing bowls ready. 1 bowl with eggs yolks and sugar, 1 bowl with eggs whites and the last with double cream.
5. Beat the eggs whites until sniff peaks are formed. Beat the eggs yolks and sugar until pale and thicken. Lastly beat the double cream until it’s whipped.
6. Slowly fold the egg whites into the egg yolks. Once all mixed fold the double cream, hazelnuts, vanilla paste and chocolate. Make sure mixture is well combined.
7. Pour mixture into container. Place in the fridge overnight or until set.

Thanks to The Capers of the kitchen Crusafers for hosting the Layers dessert blog hop. I can’t add the linkytool thingy due to free wordpress javascript limitations =(

Vanilla Panna Cotta with Strawberry mousse

Who doesn’t love a Panna Cotta? I love pairing them with any sort of fruity element and this time I thought I might try it with a strawberry mousse. I thought the idea was a bit strange but hey it does not hurt to try right? The result turned out just the way I like it. Strawberries are such a perfect pairing especially for a day like valentines day. Since the oven remains unfixed I’m trying to find creatives ways to make desserts and sweets.

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Panna Cotta:
1/4 cup of soy milk or milk
250mls of cream
1 gold leaf gelatine
1/2 teaspoon of vanilla paste
2 tablespoons of caster sugar

Strawberry Mousse:
7 strawberries chopped finely or in chunks
1/2 of a gold leaf gelatine
1/4 cup of cream
1 teaspoon of lemon juice

Panna cotta:
1. Heat milk, cream, sugar and vanilla in a saucepan.
2. Soak gelatine leaf in cold water and squeeze out excess water.
3. Add the leaf to the saucepan.
4. Mix and when gelatine is dissolved, turn off the heat.
5. Divide mixture into 2 ramekins or suitable containers. I use two glasses – if using glasses make sure mixture is slightly cooled down before pouring
6. Leave at room temperature until completely cooled.
7. Place panna cotta in the fridge for a few hours or until set.

Mousse:
1. When panna cotta is set. Start the mousse
2. Heat up a small saucepan with the cream in it.
3. Soak leaf in cold water and squeeze excess water, add to the cream.
4. Mix cream mixture and once the leaf is dissolve, turn off the heat and add the strawberries.
5. Divide the mousse in half and place on top of the panna cotta. Wait until cooled then place in the fridge.
6. After a few hours your panna cotta with Strawberry mousse is now ready to eat :)!

Thanks to Dining with a Stud for hosting the Love at first bite blog hop. I can’t add the linkytool thingy due to free wordpress javascript limitations =(

Also big congrats to Ling to won the Nigella Lawson comp! Thanks to everyone for entering =)

Yule Log

I don’t celebrate Christmas. I grew up in a family where Christmas, easter and birthdays weren’t that important. I felt like I had sad childhood thinking it’s not fair. Every birthday or Christmas I simply asked my grandma every year why don’t we celebrate?.  My grandma’s answer each year remains the same “everyday is my birthday because there is food on the table”. That quote didn’t mean anything to me when I was young but as I grew older I really appreciate what she said. Everyday is like a celebration because I’m lucky and blessed with everything that I have. Sad we take things for granted sometimes and don’t appreciate what we have already.

I am not to fond of Christmas desserts, I am more particularly interested in the mains rather then the desserts when it comes to Christmas meals. When given a festive dessert during the blog hop I could not think of a Christmas/December dessert I would like. Somehow it hit me later that a yule log is perfect to whip up. Yule log first originated in France and consists of a swiss roll covered and shaped into a yule log.

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Recipe adapted from Masterchef  – I have halved the recipe due to my oven size

Ingredients:
3 eggs
1/3 cup caster sugar
1 cup plain flour
3/4 tablespoon cocoa powder
50g unsalted butter melted, then cooled

Milk Chocolate Ganache Filling
1/3 cup pure cream
70g white chocolate, chopped
30g hazelnuts, roasted, finely chopped*

Dark Chocolate Ganache Topping
1/3 cup pure cream
70g dark chocolate, chopped

Decoration
mini marshmallows
about 40 grams of dark chocolate
white writing icing

*instead of chopped I crushed the hazelnuts by placing in a sandwich bag and smashing with a meat mullet

Method

1. Preheat oven 180°C. Grease a 30cm by 35cm Swiss roll tin and line with baking paper.

2. For Yule log, beat eggs and sugar in an electric mixer for 5 minutes or until light and fluffy.

3. Sift flour and cocoa together and then sift over the eggs. Pour butter around the edge of the bowl and using a large metal spoon gently fold mixture together. Pour mixture into prepared tin, spread out gently using a palette knife and bake for 8 mins or until sponge springs back. Cover with foil or a tea towel.

4. For filling, place cream and milk chocolate in a heat proof bowl over simmering water. Stir until chocolate has melted and become smooth.

5. For topping, place cream and dark chocolate in a heat proof bowl over simmering water. Stir until chocolate has melted and become smooth.

6. Wait till milk chocolate ganache is cooled then spread filling to the end of roll, leaving a 3cm gap at the end. Sprinkle hazelnuts over filling. Roll and trim sponge. Cut off one end piece about 10cm long on the diagonal and place it alongside the log to create a branch.

7. Place yule log on a serving platter and spread the dark chocolate topping all over it and score with a fork. Dust with icing sugar

8. To make the decorations pick three mini marshmallows and “glue” them together using the white writing icing. Melt chocolate and spoon chocolate in a shape of a leaf onto a baking sheet – repeat until all done. Let the chocolate cooled and then placed in the fridge. Once the chocolate is set, peel chocolate off baking sheet and decoration the yule log with the marshmallows and chocolate leaves.

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Thanks to 84th&the3rd for hosting the Festive blog hop.

Azuma Kushiyaki Sugar hit 2011

It’s Crave month finally! You know what that means right? Sugar hits is back. Time to hit those desserts during 9pm-11pm. Once again I have chosen to have sugar hit at Azuma Kushiyaki. Please see my Azuma sugar hit 2010 from last year to refresh your memory.

Azuma Kushiyaki offers East meets West dessert tasting plate. I struggled to finish the dessert last year. This year I have polished off every single item. My lovely other fellow dinner companions pretty much polished off the dessert as well. I guess this speaks for itself. The dessert this year is damn good. I am not a big fan of sweets so this was a surprise.

You can choose either hot green tea or the brown brothers orange muscat and flora as a drink.

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Green tea

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Assorted seasonal fruits with tapioca pearls and shiratama rice dumplings covered with kinako power (back) and white sesame ice cream (front). I found the ice cream a bit nutty in taste, the ice cream was a little bland but i quite like the blandness of it as it completes the overall dessert. The fruits are fantastic and make probably one of the best fruit salad I ever had. The rice dumplings are similar to mochi in texture but prefer these to mochi 🙂

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Up close of the fruit salad

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Yuzu sake, green tea tiramisu – shochu soaked sponge with mascarpone, cream and matcha, sake sponge bites – butter cake soaked in sake and chocolate with pop rocks. The star of the show, was the yuzu sake, lemony in flavour and sweet. The green tea was probably the heaviest item due to the cream. The sponge cake was very fluffy but I can’t taste much of the sake. Miss R on the otherhand picks our the alcohol clearly.

Dear Azuma Kushiyaki, I think I might visit you again before this month ends, otherwise I hope its another great Sugar hit next year.

Regent Place, 501 George Street
Sydney NSW 2000
phone: 0292677775

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Meet fresh

Sorry guys. I didn’t mean to disappear off the earth. I caught the tummy flu for a few weeks then my computer blew up. Suddenly after I started experiencing signs of rsi along with a recurring dry cough =(. What a month crazy and pretty crappy all at once. I guess I got something to look forward to. I’m heading off to Singapore and Malaysia in less than 2 weeks. Feel free to let me know what to do and where to eat. So far I got 2am dessert bar and raffles high tea down in Singapore.

Moving along with the purpose of the blog post. Could you believe I have been to Meet fresh yet till this night? I have been quite turned off by the lines. A lovely bloggers meet up was organised and I finally got my first taste of meet fresh.

Meet fresh if you haven’t heard is Taiwanese dessert and drink chain popular in Taiwan. Sydney only has the 1 store and is very popular even on a weekday. After it was opened I never got around to visiting.

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The range of desserts. Overall I like how light in sweetness the desserts are. I’m a big savoury girl at heart and It’s pretty hard to woo me in terms of sweets. Nonetheless I do love my sweets here and there.

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Signature Herbal Jelly with Taro Balls, herbal ice, served cold. The mother unit use to feed me herbal jelly when I was a lot younger, I hated it with so much passion. Over the years I grown a bit more fond of it. I can see every reason why this is the signature dish of meet fresh. Refreshing with each mouthful.

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Taro Ball Number 7 with Taro mash, Honey Beans & Pearls, served cold.

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tofu pudding with lotus seeds, served cold. The winner of this is the broth, you must eat the pudding with the broth!

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Taro Balls No. 3 with Red Beans Peanuts Pearls, served hot. This dish gives me the reminiscent of Chinese weddings, the soup right at the end. The only warm soup but very comforting on those winter nights,

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Supreme Mango with Milky Crushed Ices screams happiness. Ice cream + Mango are just two of my favourite things. Overall this steals my heart from the night 😉

There was a number of drinks during the night:
Lemon winter melon
Mountain green tea – Mr himself’s fav
Yaleto float – I love both of the float teas as they remind me of Asian version of Spiders
Mango yaleto float
Camellia green tea
Honey lemonade
Herbal ice with cream – found this really thick and bit hard to drink (perhaps eat)

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Soda Tea Float Series – Yaleto.

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Mountain Green Tea (Cold)

Thanks to the lovely Katheryn for letting us sample the desserts. If you are stopping by meet fresh for dessert, I highly recommend a light dinner since the desserts are quite filling. I intend to come back and have another taste of the mango dessert, hopefully to myself 😉

13 Goulburn Street
Haymarket NSW 2000
(02) 8339 1031

Meet Fresh on Urbanspoon