Crowne Plaza Changi Airport

dinner buffet at Crowne Plaza Changi Airport.. $49 with tax, with uob cards it's one complimentary dining for four pax..good deal :)

good spread of seafood..the black pepper crab and drunken prawns were fab too

kinda long post here with many pics..but that only accounts for slightly more than half the buffet spread, pics here are mainly the dessert..yumz :)

nice soba counter display

good variety of bread :)

chocolate fondue~ nice dips with the marshmallows and doughnuts

pâtisserie and more pâtisserie :)

best chocolate cake ever..totally rich..awesome~

the prune tart's great..just the right amount of sweetness

the berry cake's pretty good

good spread of cheese selections

macaroons are cool..

love the nonya desserts... nice display

Häagen-Dazs sorbet..just awesome..had second helpings of the mango sorbet :P

final round of desserts..satisfied! :)

★ Bread Pudding ★

having lesser leisure time these days..got to use simpler recipes :)
using Japanese bread..thicker slices are better



soaked the bite-size bread pieces with batter



the fun part is topped the bread with strawberries and oranges

got to pour hot water to the bigger baking pan..cant quite see the water in this pic..
the heat is more gradual probably..pudding's more delicate in texture :)



looks yummy..nice warm fruit toppings



once baked..dust confectioner's sugar over the buttery bread pudding... :)

★ Panna Cotta - II ★

Panna cotta topped with cranberry sauce..
got to seperate with two blog entries..too many pics :)



..the cranberry sauce adds as a nice colour contrast :)



bought stahlbush frozen cranberries..nice packaging :) recipes are available in their web..



heat the cranberries with orange juice and sugar..
cool the sauce once cooked..and keep chilled till ready to serve



pour the cooked cranberries over a sieve




fresh cranberry sauce..



and top with more cranberries..all's done.. :)

★ 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! :)