Posted in Fruits


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Recipe from BBC GoodFood
2 egg whites
110g caster sugar
1/2 tsp cornflour
1/2 tsp white wine vinegar
½ vanilla
180ml double cream
1/2 lemon, zested
225g berries, blueberries, strawberries, or blackberries or a mixture
1/4 tbsp icing sugar
Heat the oven to 180 degrees C.
Line a baking tray with baking paper.
Whisk the egg whites with electric beaters until they just form stiff and shiny peaks.
Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition.
When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar.
Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter.
Put in the oven, turn the temperature down to 120 degrees Cand cook for 1½ hours.
Turn the oven off and leave the meringue inside until completely cold
Tip: you can make this the day before and leave to cool overnight).
Carefully peel off the baking parchment and put the pavlova on a serving dish.
Don’t worry if it cracks.
Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon onto the pavlova.
Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar and serve.
Serves 3.
Will SHE make it again?
Posted in Fruits

Mango Pudding

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2 large or 3 small ripe mangoes (250g for puree and 300g for cubes)
9g gelatin powder (equals to 3 tsp or 1 tbsp)
50-60g sugar (depending on the sweetness of the mangoes)
100ml + 40ml water
80ml whipping cream 
In a small glass bowl, sprinkle gelatin powder over 40ml water.
Let the gelatin absorb the liquid and bloom (meaning each granule enlarge).
Set aside. 
Cut mangoes.
Place a mango on your palm or stand the mango on your cutting board with stem end down and hold.
Slice the mango lengthwise as close to the seed as possible and continue for all the sides.
You should have 2 mango pulps (cheeks) and the middle section that includes the seed.
Take a sharp knife to make crisscross cuts (1cm apart) in each pulp to form a checkerboard pattern.
Be careful not to cut through the skin.
Turn the scored mango pulp inside out by pushing the skin up from underneath.
Use the knife to slice the mango flesh away from the skin in several shallow layers to obtain the mango cubes (about 1cm thickness).
Use a spoon to scoop out the remaining flesh.
Blend 250g mango flesh into puree.Use a medium saucepan, add in 100ml water and sugar.

With low heat, bring it to a boil to dissolve the sugar.
Off the heat and add in the soaked gelatin into the pan to combine with the sugar mixture 
Add in mango puree and mix well.
Add in mango cubes and mix well.
Add in fresh cream and mix well.With a large spoon/ladle, pour the pudding mixture into moulds or ramekins.

Place the moulds or ramekins onto a tray.
Cover with cling wrap and chill in the fridge for at least 2 hours or overnight for the puddings to completely set.
Serve cold or garnish with some fresh fruits. Bon appetit!!
Makes 5.
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Posted in Fruits, Jellies

Champagne Jelly with Mandarin Orange

Recipe from i-weekly
250ml champagne / sparkling white wine
15g castor sugar
3 pc gold gelatin sheet
1 mandarin orange, segmented
Soak the gelatin sheets in ice water for about 5 minutes till they soften.
Divide the mandarin orange segment evenly into 2 wine glasses.
Boil champagne and sugar in a pan, until the sugar dissolved.
Squeeze out excess water from the softened gelatin sheets and stir into the champagne mixture.
Slowly pour the champagne mixture into the wine glasses, ensuring that the mandarin orange segments stay at the bottom of the wine glass.
Place them inside the fridge for 2 hours or until jelly is set.
Makes 2 glasses.
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