Sunday, August 9, 2009

greentea & red bean mousse chocolate cake



happy birthday uncle mike & jun ^_____^

i got a lovely cake book for my birthday and i saw this recipe. i thought: 'greentea&red bean' such an asian taste - the oldies would like it - lets do that! heehee!

turn out to be quite yummy!!!~ i was having second thoughts but NICE! wasnt too sweet though! i think if i make it again next time i'll add alittle more sugar just to make it perfect!! i wanted a soft asian-like sponge, so i decided to make a chocolate chiffon cake. it was delicious! still keeps its softness and texture even after been in the fridge over night =D
and the recipe has abit too much gelatine suggested so i think i'll lessen it to make the mousse more cream-like. once i perfect it i'll post up a recipe :]

having to wake up after a big night and go straight to designing .. i couldn't think of anything so i did a similar design to my last cheesecake~ heehee!!


i'll post up the original recipe and you can give it a go :] i doubled my recipe size. bec it really isnt enough originally as u can tell. u could even triple it! but watch out for the gelatine and sugar.

ingredients:
  • you'll need to make some sort of chocolate sponge or whatever you wish

    italian meringue
  • 10g castor sugar
  • 3g water
  • 15g egg white

    greentea mousse
  • 6g gelatine powder (be careful. if u double it, i think you could go 8-9g. not sure yet!)
  • 20g castor sugar (would need a touch more!)
  • 10g greentea powder
  • 3drops green tea essence
  • 65g fresh milk
  • 200g thick cream
  • 120g red bean (cooked till tender)
method:
  • line your cake tin with some acetate
  • bring 10g castor sugar + water to form syrup
  • whisk the 15g egg whites till fluffy
  • add slightly cooled syrup into egg whites. continue whiskin till cool down
  • whip the cream
  • combine gelatine + milk + greentea essence over bainmarie till dissovled.
  • combine italian meringue and whipped cream + greentea powder
  • then pour in the gelatine milk mix
assemble:
  • pour half of the green tea mousse into cake ring.
  • sprinke some redbean
  • put a layer of chocolate sponge
  • mousse
  • redbean
  • sponge
  • mousse
  • smoothen the surface and chill in frige till set then SERVE~




this was snapshot of a slice. camera died out of batteries so had to use my sisters phone =(

eaten by: at

4 comments:

  1. AnonymousAugust 12, 2009 at 8:59 AM

    mandah do you use the macro setting when you take close up pics ? because it would look a lot better
    yum i like red bean =)
    kim

    ReplyDelete
  2. amanda - stwbryAugust 13, 2009 at 3:56 PM

    hey kim!

    i only use it with the other crappy camera.. but it doesnt help sometimes!
    i havent really played around with the nokieD60 yet >0< still workin out functions!
    gonna look for a macra lens. but i knw they are super expensive!!

    ReplyDelete
  3. AnonymousSeptember 1, 2009 at 8:44 AM

    OMG you mean nikon d60?
    you had an slr all this time ?
    change the focus to f22.
    (no need for a macro lens because thats like HEAPS! so expensive!)
    see what happens there
    it should focus on the cakes and stuff more

    but even with your normal digital camera
    theres a macro setting you can use
    just turn off the flash and take the pics in good lighting so it wont blur.

    -kimithyy

    ReplyDelete
  4. stwbrySeptember 4, 2009 at 10:58 PM

    ooooooo i have a function with that???? cool i'll have to fiddle around with it..

    yeh i use that macro setting for the normal cam sometimes to get real close pics :] but the camera is pretty crap.. cos the lid at the bottom is broken so i have to fully push it in whilst i capture -_____-

    ReplyDelete

Subscribe to: Post Comments (Atom)