Mango Mousse recipe



 

 

Ingredients:

350g whipping cream

300g mango puree

3. Tbsp icing sugar

10g gelatin

60g water

Method:

Soften the gelatin with water and dissolve into liquid, you can do 2 x 20 second burst in the microwave until it has melted.

Once the gelatin has cooled, pour into mango puree and mix well.

Whisk the whipping cream until mousse state and add icing sugar.

Fold the cream into the mango puree and wait 10 mintues, the mousse will thicken slightly and you are ready to use it for cake making.

You will need to chill it in the fridge for at least 4 hours before eating.

Best if chilled over night.

For sponge recipes click here

 

 

 

 

Mother's Day cake

It's Mother's Day but although in UK we have celebrated this special occasion in March, I wanted to make one for my mum as she was in Hong Kong during that time.

 

Now that she's back I wanted to give her something special by making this cake for her.

 

I hope you would like to try this too, it's very simple and you don't have to copy my decorating.

You can create your own.
 

Cheung Fun 腸粉 (Rice Noodle Roll)

 

 

 

 

 

I have always wanted to try making my own steamed Cheung fun but I never knew what goes into it apart from knowing it is made with rice flour.

I have seen this recipe from a group I have joined on Facebook.

I wrote the recipe down but forgetting who have shared this, unfortunately I cannot give credit to this person who have helped me make my first Cheung fun.

 

I would say this is very time consuming and I didn't have the right equipment but nevertheless I went ahead to make this as I always like a challenge and would try something with whatever equipment I have in the kitchen.

 

With this recipe, the original post says to use a square steamer.

Well, I haven't got a square steamer but only an electric pot and two 7 inch flan tin.

I have seen on YouTube a lady steaming cheung fun using a wok of hot water and an aluminium tray to make these so I guess what I have will do the job too.

So here I went ahead and managed to prepare fresh cheung fun for my little son.

 

Ingredients:

 

250g rice flour
70g tapioca flour
40g corn starch
50g oil (I reduced it to 30g)
900ml of water
I added 1. Tsp of salt.

 

Method:

Stir everything together and set aside.

 

I greased the flan tins lightly with cooking oil.

 

 

Using a small ladle, I add a scoop of rice flour mixture into the flan tin.

 

I put the tin floating in the hot water & put the lid over it.

 

 

The big pot I used is the ones you use for steam boat / hot pot.
I steamed for about 3 minutes or until it started to look set.

 

Once it is transparent, flip over carefully with a flat knife.

And continue the process until you have used up all the rice flour mixture.

 

 

 

It did take over an hour to make.

If you can steam in a steamer then it would probably saves you burning your fingers like me.

My verdict:  worth the trouble as they were very fresh and soft.

Add filling if you like or add topping of your choice with some soya sauce.