Chocolate Ice Cream

I have few egg yolks left after i make this Swiss Meringue Buttercream, so i search internet to see what is the best way to use up all my egg yolks. :) Do not waste food... hehe 

Finally i came across this recipe and it happen i have all the ingredient in my fridge and since i wanted to make ice cream for long time ago, straightaway i decided to make this and immediately i go to kitchen and start work. :) 

Recipe adapted from my123favourites and i make 2 batches of this (Just double everything)

Ingredients:
2 egg yolks
20g Castor Sugar (i omit this since my chocolate is semi sweet)
200ml Milk
50ml Daily whipping cream
65g Chocolate 

Method:
1. In a mixing bowl whisk egg yolks and sugar until sugar dissolve and mixture turn pale. (using handheld mixer - speed 3)
2. Using a pot, warm milk and dairy whipping cream until it is about to boil and leave the stove. Let it cool until warm to touch, around 70c 
3. Pour warm milk into egg yolks mixture and whisk continuously (handheld mixer - speed 2). To prevent egg yolk mixture getting cook
4. Pour the mixture back to the pot and cook until slightly thicken with low flame. Add in chocolate and stir well to combine.
5. Stir the mixture and pour into ice pop mold or air tight container. Keep in freezer for a least 4 - 6 hours or overnight before serve.

Swiss Meringue Buttercream

I always like to frost my cupcake to make them look beautiful and lovely. But the normal buttercream is such a turn off. :(  It is for me way too sweet. 

But worry no more, i discover this Swiss Meringue Buttercream which is using egg white and castor sugar. :) Thanks to my favorite blogger Wendy for her recipe.  Using Castor sugar and i can adjust the sweetness according to my own preference. ya-hoo.... I am going to make this for my girl birthday cake. She is requesting Castle cake for home celebration and princess cake for school celebration. =.=" my girl thought her mummy very good in baking...OMG. But i like the challenge and i will sure i can make it. Stay tune for my castle and princess cake post. :p hahaha 

This is my 3rd attempts and finally i got it right. :( looks easy but in actual fact, not really.

Little notes: Do not make the water too cold or warm. You will not get the desire texture. 

Ingredients:-
60g Egg whites
85g Castor Sugar (original called for 100g)
170g Butter (take out just before start heating the egg white)

Method:-
1. Put sugar and egg whites in a large heatproof bowl, place over a simmering water (double boiler) and constantly whisk until hot to touch and whisk until sugar dissolved. The mixture will looks like marshmallow cream. 
2. Remove from the heat and continue whisk about 5mins till peaks are stiff, thick and glossy. (speed 3)
3. Place the bowl of meringue on top of the large bowl. (DO not use cold water, Not icy water). Now add in butter, beat until smooth before add in another. Continue beating and beat until smooth. 

Jelly Mooncake with single yolk

As i mention in early blog snowskin mooncake, i am not a big fans of mooncake but since this is Mid Autumn Festival and all my favorite bloggers are busy with mooncake, i also want to try it out. :) I had tried snowskin and now i tried on Jelly type. :) 

This is easier then i expected, but of course there are still room to improve in term of the presentation :) haha

Here are the recipe and again i tweet the sweetness because i and my family member cannot take sweet food. So if you prefer, you may check out original recipe Jelly Mooncake 

 Ingredient for the jelly yolk:

160g water

20g sugar

1/4 tsp agar-agar powder

1/8 tsp salt

1  piece pandan leave -knotted

Method:

1) Put all ingredients into a sauce pan and cook till boil.

2) Add in a drop of egg yolk colouring and filling up a egg jelly tray. Allow to set.
* It is very soft so handler with care :)

 Ingredient for filling:

30g sugar

1/8 tsp salt

2 tsp agar-agar powder

2 knotted pandan leaves

300ml water

150ml coconut milk

Method:

1) Boil water, agar-agar powder, sugar, salt and pandan leaves in a sauce pan.

2) When boils, add in coconut milk and stir with a hand whisk till boiled. Once boil take of the stove.

3) Pour into small cups and put in a jelly yolk. Allow to set before use

* This set quite fast around 5mins 

 Ingredient for the skin:

50g sugar

1/4 tsp salt

21/2 tsp agar-agar powder

2 knotted pandan leaves
400ml water

1/2 tbsp condensed milk

50ml coconut milk

some strawberry paste and some yam paste

Method:

1) Boil agar-agar, sugar, pandan leaves and salt in a sauce pan.

2) When boiled, lower heat, add condensed milk and coconut milk stiring continously with a hand whisk till mixture start bubble. Take off from heat.

To assemble:

1) Pour the skin agar-agar mixture into the mooncake jelly mould, filling about 50ml. Allow it to reach half set and scratch it with a fork then put in the ready made filling with yolk.

The ready made will sink a bit into the skin layer.

2) Pour the top agar-agar mixture till reach the top of the mould.