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Strawberry Bavarois | Black Forest Mousse
Mandarin Surprise | Pandan Tiramisu & Mandarin Surprise
Under consent of Dewi Anwar of Kitchen Craft, I proudly present: The Recipes of Mandarin Surprise and Strawberry Bavarois
By: Dewi Anwar
(Modified from Key Lime Cheesecake by Yasaboga)
Genoise Sponge cake/any sponge cake you favor
200 gr cream cheese
125 gr heavy cream, whipped until thick
90 gr castor sugar
30 ml (2 Tbsp) fresh squeezed lemon juice
30 ml (2 Tbsp) Sunquick mandarin concentrate
10 ml (2 tsp) gelatine powder
40 ml water
7 plastic band (for molding), shaped into ring (round, or other shapes), stick the ends with cellophane
1 can mandarin oranges, drained
Yellow/orange jelly candies
½ package yellow/orange agar, boiled with 500 ml water. Or you can simply use your favorite jello for the top layer.
- Cut the cake using your plastic ring, put the cake at the bottom of the ring. Arrange some mandarin oranges on the cake base. Set aside.
- In a double boiler, dissolve gelatine with hot water, set aside.
- Beat cream cheese and castor sugar until soft. Beat in lemon juice, mandarin concentrate and gelatin until well blended. Turn off the mixer.
- Gradually fold in whipped cream, blend well with spatula.
- Pour the mousse onto the cake base (it’s easier using piping bag). Refrigerate until set.
- Pour agar/jello on top of mousse, refrigerate until the topping set.
- Garnish with whipped cream, oranges and jelly candy, or as you like.
By: Dewi Anwar
1 vanilla sponge cake
150 gr fresh strawberry
80 gr sugar
50 gr cornstarch
3 egg yolks
500 ml milk
2 Tbsp gelatine powder
200 ml thick cream, whipped until thick
1 tsp vanilla extract
Fresh strawberry, slice thin
Plastic band (for molding), shaped into ring (round, or other shapes), stick the ends with cellophane
- Clean strawberries from the stems, process in a blender with 1 Tbsp sugar until smooth.
- Mix cornstarch with egg yolks and 4 Tbsp milk until well blended.
- Heat the remaining milk with sugar and vanilla. Stir in cornstarch mix. Continue stirring until thick and boiling. Let cool. Stir in strawberry puree, mix well. Set aside.
- In a double boiler, dissolve gelatine in 2 Tbsp hot water, let cool.
- Stir gelatine into custard mix, blend well. Fold in whipped cream, mix well.
- Cut the cake using your plastic ring, put the cake at the bottom of the ring (cut 2 cake base for each ring). Arrange some strawberry slices on the cake base in upright position.
- Pour in strawberry mouse onto the cake base (it’s easier using piping bag). Put another cake base on the mousse. Top the cake with whipped cream, garnish with fresh strawberry.
- Refrigerate for 1-2 hours.
Black Forest Mousse
By: Fatmah Bahalwan
100 gr dark cooking chocolate, melted
1 egg yolk
100 ml heavy cream, whip until thick
5 gr gelatine, dissolve in a little water, heat in a double boiler until clear
1 Tbsp rhum (optional)
5 chocolate biscuit, finely crushed
Plastic band (for molding), shaped into square ring (or other shapes), stick the ends with cellophane
Chocolate spirals (or other garnish as you like)
- Prepare the plastic mold, put it on serving dish. Press crushed biscuit into the mold.
- Turn on a double boiler. Beat yolk until frothy and begin to thicken. Continue beating in double boiler, until the yolk is warm to the touch. Remove from heat.
- Pour gelatine in a thin steady stream, blend well using spatula or electric mixer at lowest speed.
- Pour melted chocolate, blend well. In this point, if the batter is still warm, wait until it reaches room temperature before adding whipped cream, otherwise the cream will melt and the light moussy texture won’t be accomplished.
- Fold in whipped cream, blend well. Add rhum (if using), blend well.
- Pour mousse into plastic mold, on crushed biscuit. Let it set and cool in refrigerator.
- Prior to serving, carefully remove the plastic band and garnish the chocolate mousse with whipped cream, ganache and chocolate spirals (or any garnish you favor).
By Fatmah Bahalwan
250 gr mascarpone cheese
300 ml heavy cream
100 gr confectioners/powdered sugar
½ tsp vanilla extract
4 egg yolks
50 gr castor sugar
2-3 Tbsp instant coffee, dissolve with 150 ml warm water, let cool
1 Tbsp sugar (optional)
150 ml kahlua/rhum (optional. On halal side, substitute with same amount of very strong coffee –espresso or strong instant coffee dissolved in water– make sure you reach strong coffee flavor)
20 lady fingers biscuits or 2 or 3 sponge cakes (22 x 22 x 2 or 3 cm), any flavor. For Pandan Tiramisu, use Pandan Sponge Cake. Make it using your favorite sponge cake recipe and add 1 Tbsp of pandan pasta (or fresh pandan juice).
Whipped cream and cocoa powder
- Beat mascarpone cheese until just soften (only to eliminate lumps). Set aside.
- Whip heavy cream and confectioner/powdered sugar until stiff. Set aside in refrigerator.
- Beat egg yolks with castor sugar and vanilla extract until frothy and begin to thicken, then continue beating in a double boiler until the batter is warm to the touch. Remove from heat while continue beating until the batter reaches room temperature again. Turn off the mixer.
- Fold mascarpone cheese into whipped cream, blend well using spatula or electric mixer at lowest speed. Fold in yolk batter, blend well. You’ve just made the famous tiramisu cream🙂
- Mix sugar, coffee and kahlua/rhum (if using), set aside.
- Prepare rings, or springform pan, or tall glasses. Put one sheet of cake in a ring/pan. Brush the cake with coffee mixture until damp. If using lady fingers, dip the biscuits in coffee mixture so it absorbs some liquid but still firm enough to hold its shape. Arrange the biscuit in a tall glass or ring or pan. Pour 1/2 or 1/3 of tiramisu cream on the cake/biscuit base, level the surface with spatula. Make 2 or 3 layers of these. Garnish the top with whipped cream and cocoa powder.
- Refrigerate for at least 4 hours for the cream to set and the flavor to blend nicely together.
- Mascarpone cheese is beaten just to eliminate the lumps, the cheese won’t be fluffy or doubled in size. So if you’re using certain brand that is famous for its uncompromising sensitivity to movement and temperature (in my case, it’s Puglia), be careful, you might ruin the cheese if beating for a little bit too long. If you’re using this kind of cheese, usually the cheese is soft enough so you might skip this process. Just throw it directly into the whipped cream.
- It is important to let the yolk batter reaches room temperature again while continue beating, after removing it from the double boiler. If the batter is still warm when the cheese and cream were added, it will melt the cheese and cream and ruin everything.
- This is the same Tiramisu recipe as on this page, only translated into English. So don’t be confused.