It's Christmas! Ho Ho Ho !

Christmas 2013, my blogs first Christmas.

In a few weeks it will the be the new year, I can't believe how quick this year have flown by. 

I hope to bake more exciting things to share with you all.

I have made some wonderful friends along the way and what an amazing journey it's been already. 

Wishing you all a Merry Christmas & a prosperous new year. 

 

Chocolate lacquer glaze (mirror glaze)

 

This glaze should be shiny & silky smooth. 

Do not whip or mix to quickly as this will create tiny trapped bubbles and you won't have a smooth finish. Follow the method carefully then you will get this result. 

The better quality the cocoa powder the darker your lacquer glaze will be. 

This recipe requires patience and you can make this a day ahead and chill in the fridge. 

 

 

 Recipe for the chocolate lacquer glaze aka mirror glaze.

Ingredients:

1/4 cup cold water

2 tsp gelatine

2/3 cup granulated sugar

1/3 cup water

1 tbsp + 1 tsp corn syrup

3/4 cup + 2 tbsp cocoa powder 

1/3 cup double cream

 

 

 

 

 

 

 

Mango & Pomelo dessert (杨枝甘露)

 

This is one of my favourite desserts and one of the easiest one to make.

I think everyone likes a mango dessert and this is popular to all ages. 

Hope you like this recipe. 

 

 

 

Ingredients:

80g uncooked Tapioca

600ml of Mango juice, carton or fresh

1 large Mango

Half a Pomelo

Small tin of evaporated milk (170g size)

Sugar syrup: 

you can reduce the amount if the fruits are really sweet. 

2. Tbsp of sugar

40g of boiling water 

40g cold water

Simply add boiling water to the sugar in a jug and once the sugar have dissolve, add the remaining cold water to cool the syrup down.