★ Panna Cotta I ★

Panna Cotta literally translates as cooked cream in Italian..

first attempt using gelatin..

powdered gelatin...love the packaging

nice printed recipes enclosed..

heating milk, double cream, sugar and vanilla pod..

my recipe requires just 1/4 of the vanilla pod

soaked the gelatin powder with water for ten mins..
thereafter it is added to the cooked cream

afterwhich to stir the mixture over iced water till the gelatin cools and sets, then refrigerate

nice vanilla scent :) love the vanilla specks too..

prepared the cranberry topping for the Panna Cotta as well..but the post's too long, will update another time.. Panna Cotta II :P

★ Tiramisu ★

finally found time for tiramisu.. :)



Savoiardi, Italian ladyfingers..its sweet sponge cake, to be dipped in coffee :)



triple-cream chesse with just 355kcal per 100g.. :P



the double cream replaces the egg yolk in this recipe



combined the double cream to the mascarpone.. gives a nice and fluffy texture~



topped the savoiardi which is dipped with coffee with marscapone..



doubles as a birthday cake for my dad..Happy birthday daddy :)



two friends came over on separate occasions..these were the other variations made

☆ Prune Clafoutis ☆

as stated in my recipe book, 李子焗蛋糕 is a classic French dessert..had a difficult time searching for the pinyin for the third character to get the title translation.. found it and its called Clafoutis Limousin..as its originated from Limousin

initial preparation is to combine orange juice with pitted prunes and leave in fridge overnight



real easy steps..just requires hand whisking..mixed the flour with eggs, milk, double cream and sugar



pour the batter over the prunes and its ready for baking



the clafoutis puffs up during baking but sinks slightly after it cools.. taste pretty much like custard and pudding..it's good! :)

flower pics

the pics were taken at my aunt's place.. the flowers look amazingly good in the pics..took it at the right angle :P



the colours are pretty eh :) a pity the orchids and other flowers are not in bloom yet..will snap more pics next time.. anyway do click to enlarge pic

☆ Mid-autumn mooncakes ☆

not much time for prompt postings :P
was at the mooncake workshop two fridays back, pairing up with yanz ..



its the traditional taste of lotus paste with melon seed with single and double yolk..yumz!
looks and taste are comparable to all other commercial mooncakes..heh :)

didn't quite have the time to take pics in between but that's golden syrup in preparation of the dough, skipping right to the last step...which is setting the filling to the dough and to the mould..real time consuming

close up pic, had to differentiate double yolks and single yolk mooncakes with two different designs

both designs are with double prints..left is the mandarin duck yuanyang n right's goldfish..pairs are very auspicious ;) click 2 enlarge..

Marriott Dessert Buffet

all patisserie..! ;)



that was just the starters..
tiramisu at the centre of the pic..with glittery gold dust on top..





this is the star.. love the display..Strawberry Verrine with New York baked cheesecake



Hazelnut Chocolate Macaroons with a generous serving of raspberries..



got to give credit to yanz for taking the pics..great shots ;)
probably more pics in facebook.. :)

Dessert buffet @ Marriott

Had dessert cravings all these while..this was last sat nite's dessert buffet

This is the preview of the menu..detailed pics coming up :)