Last weekend was mother's day! Facebook, twitter, instagram were flooded with mothers' day meals on this special occasion.  As for me, i decided to bake mango mousse cake for my mum. Instead of throwing away the excess mousse from the cake,  i used them to make 2 cups of mango mousse desert for my family. The mango mousse was creamy and not too sweet. Absolutely perfect to eat in such a humid weather.

Recipe: (makes 10 cups) 

Mango mousse:
360ml Heavy Cream
3tbsp Icing Sugar
350g Mango Puree
17g Gelatine
1tbsp Rum
60g Hot water

Mango mirror glaze:
150g Mango puree
1tbsp Gelatine
4.5 tbsp Hot water

1. Whisk the heavy cream until soft peaks with a beater. Add icing sugar and whisk until stiff peaks.
2. Chill the whipped cream. Add gelatine to hot water and stir.
3. Add rum and gelatine mixture to mango puree and mix well.
4. Fold in the mango puree mixture to the chilled whipped heavy cream. Spoon the mango mousse into cups.
5. Chill the mango mousse in the fridge for about 20-30 mins. Meanwhile, make the mango mirror glaze. Dissolve gelatine in hot water. Pour and mix well into the mango puree.
6. When the mousse has more or less set, pour the topping carefully and refrigerate for a couple of hours.

I shall submit this  toAspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground too. Please refer here for more details. Tangyuan Is one of my favourite desert! I have completely forgotten it's existence until my best friend brought me to eat Tangyuan from 记得吃. One bite and the fillings gushed out. Their tangyuan is served in ginger tea. It's unusual but I love their ginger tea. The more ginger the better. Another place I often get my tangyuan craving fixed is Mr Bean. Tangyuan+bean curd. 250 calories a bowl and it is rly filling for me.. But there's tons of sugar in it. However, their quality seem to drop as time goes by. Thick skin n little filling. No longer delicious anymore. Since then, I hardly patronise these shops for their tangyuan. Lazy to travel to get ahballing from Chinatown, I get the frozen tangyuan from the supermarket. The Chinatown brand has pretty decent tangyuan. The skin isn't too thick and the filling isn't too little. It's definitely better than those served in 记得吃 right now. If you are not a fan of peanut soup base for your tang yuan, try this brown sugar ginger tea!! One sip down and you feel your body warming up. Best served during cold and rainy days! (:


Ingredients:
-Approximately 5 pandan leaves (cut into small pieces)
-600 ml water
-Several pieces of Sliced ginger (depends on how "spicy" you want your tea to be)
-1.5 tbsp brown sugar (adjust according to yr own taste n preference)
- 6 frozen tangyuan
Steps
1. Bring the water to boil in a pot.
2. Add pandan leaves, ginger and brown sugar and let it simmer under medium low heat for about 15 mins.
3. Remove the pandan leaves and ginger from tea, pop in your frozen tangyuan and cook according to directions stated. Usually they are cooked once they rise to the top.

Sesame Chinatown Tangyuan. Okay, the focus should be the SOUP, not the Tang Yuan!! But look at how proportionate the skin and fillings are!!

Ice Cream palours are on the rise now. In the past, there's only the popular few; Haagen Daz, Anderson's etc... A couple of years later, Island Creamery and Udders were trending within my circle of friends. Before i realize, there are so many palours everywhere right now. Competition is fierce and the icecream( ie: Teh Tarik, horlicks, Bandung, caramel, etc...) they offer are more or less  similar in every palour. Despite so many unique flavours coming up, my favourites are still Rum n Raisin from Haagen Daaz and Strawberry Cheesecake from BnJ. I like the rest too!! So, this is my 1st home-made icecream: Tobelrone icercream from Small Small Baker. At first, i was pretty doubtful about making icecream without a maker. But after seeing so many fantastic reviews i decided to give it a go. Get the original recipe from Small small baker! The  color of the pics i saw was light brown. Unfortunately, this toblerone icecream melts very easily. Does anybody know why? I am trying to figure it out too. I thinkcchocolate chips doesnt really work well here. The chocolate chips are too hard. :< Ohya, I just bought an icecream maker on groupon last week for 29.90 instead of 79.90. Good deal? It will only be available for collection in a month's time. Cant wait to collect and make more icecream. :>



Ingredients

3 egg yolks
40g sugar
1 tsp corn flour
170g fresh milk
1 tsp vanilla essence
100g toblerone chocolate (or cooking chocolate)
220g non-dairy whipping cream
50g chocolate chips
Method
1. Beat egg yolks, sugar and corn flour until sugar has dissolved and pale.
2. Add in fresh milk, vanilla essence and toblerone chocolate. Double boil the mixture and stir and cook at low heat until chocolate has melted and slightly thicken. Remove from heat and leave to cool.
3. Whisk non-dairy whipping cream until stiff and fold into the cooled milk mixture.
4. Stir in chocolate chips and mix well.
5. Pour into a container and freeze overnight. Whisk the mixture again until smooth and freeze until set