Tag Archives: Fresh As

Chocolate mousse dome entremet with Valrhona and Ponthier fruit puree


My ultimate favourite chocolate is Valrhona. Recently I had a mini sampling of the range at Sabato. I thought I would be persuaded to fall for a different type (hello Azelia – hazelnut) and Itakuja (passionfruit)) and was surprised to find myself steadfast in loving Manjari. The fruity notes first captured my love for Valrhona and it’s still my favourite.

I paired the Manjari with Caramelia (think caramel and salted butter), added blackberry and raspberry fruit puree to make a mousse.

I have already made this 3 times in as many weeks!

In order to facilitate the making of the domes, several of the elements had to be made in advance. The beauty of this is that I can break up the prep work over the weekend or nights, only spending a little time for each step. You can do this in one go, but this is how I managed the prep:

  • Chocolate brownie – baked in a square pan, cut rounds out of the pan (making sure that the diameter of the rounds is less than that of the silicone mold), and horizontal cuts were made to get thinner discs.
  • Fruit jelly – puree and gelatin were used to make these. They are freezeable.
  • Mousse – the last of the element and the day you make the mousse is the day you need to have enough space in the freezer for them to chill.
  • Mirror glaze – the drips can be saved if you prewrapped the catch tray with plastic wrap. You can safely reuse this for 1-2 weeks.

Makes 6 domes with extra mousse for about 4 smaller flat shapes.

There will be enough brownies, jelly and glaze for another round of mousse domes at least. For the second batch, I only needed to make up more mousse as the other elements were already complete! How easy is that 🙂

I’ve written the recipe below with the instructions immediately following the ingredients. This was easiest for me while making them as I did the elements separately.

Ingredients and instructions:

Brownie:

My chewy chocolate brownie. Usually entremets have a sponge dacquoise layer. Since I was making brownies, I thought maybe I should try it with my chocolate brownie? It gives a deep caramel flavour and chewey texture to the dessert. I had really good comments about this from my tasters 😉

Fruit jelly:

  • 125ml fruit puree
  • 1.5 sheets of gold strength gelatin

Soak gelatin sheets in cold water for at least 5 mins. Heat the fruit puree till it begins to boil. Squeeze water from gelatin sheets and add to puree. Stir to melt and pour into silicone moulds. Place in freezer to harden. Try different moulds for different presentation.

Here I’ve used a mini half sphere dome as an insert for the sphere dome shapes and also a spiral as the topping for the flatter round shapes like below.

Mousse:

  • 110g Caramelia (milk)
  • 40g Manjari (dark)
  • 40g Ponthier Blackberry puree
  • 40g Ponthier Raspberry puree
  • 170g whipped cream

Chop chocolate to small pieces. Bring puree up to a boil and pour over chocolates. Leave for a minute before mixing until smooth and shiny. You may have to heat this bowl over a water bath to melt it all.

Whip cream to soft peak, and add half to chocolates. Mix well, and add the rest of cream.

Here comes the fun part. For the silikomart domes, choose shapes that don’t have sharp edges. Pipe mousse into the silicone mould, filling halfway. Push a jelly dome in, which will squish some of the mousse to the rim. Fill with a bit more mousse and add a brownie disc on top. Freeze over night. Big tip: Only remove from freezer and unmould when your glaze is ready to be poured.

Mirror glaze:

  • 23g glucose
  • 53ml cream
  • 62ml water
  • 80g caster sugar
  • 26g dutch cocoa powder (I use Valrhona)
  • 2 gold gelatin sheets

Presoak gelatin sheets in cold water. Cook glucose, cream, water and sugar to 103 degrees C. Add in cocoa powder and mix well. Squeeze water from gelatin sheets and add to the glaze mixture. Use a stick blend to blend the glaze till smooth. Place a piece of cling wrap directly on the surface of the glaze (touching it to reduce contact with the air), store for use later. Reheat to around body temperature (37 degrees C) and pour over mousse domes that has just been taken out of the freezer and unmoulded.

Can be kept in the fridge for 1-2 weeks. Reheating will darken the glaze. It’s so shiny you can even see my reflection if you zoom in!

Overtime, you’ll find yourself pouring more confidently. The operative word is confident. Pour from the centre and then outwards, and aim to cover it quickly. If you want to see this in action, go to my Instagram stories and look for the Sweet Recipe highlights. Give this a go and let me know if you like it or any flavour combos 🙂 Try different shapes too and don’t forget to decorate with Fresh As freeze dried raspberries and a bit of gold 😉

Raspberry Panna Cotta


These beautiful Raspberry Panna Cottas are super easy to make! Made using Fresh As’ panna cotta mixes, it requires only the addition of milk and cream. No complicated prep or cooking at all. J’s latest favourite dessert to have and make by herself.

Recipe adapted from Fresh As.

Ingredients

  • 150ml full cream
  • 50ml milk
  • Fresh As Raspberry Panna Cotta (one packet)
  • 2 dariole moulds or serving bowls
  • Fresh As Freeze dried whole raspberries, for garnish

Instructions

  1. Heat milk and cream in a pan to lukewarm, around 40 degrees C. Remove from heat.
  2. Gradually sprinkle the Panna Cotta pack contents over the cream mixture, gently whisking until all ingredients are well combined.
  3. Spray dariole moulds with a neutral flavour oil. Wipe away excess with a paper towel.
  4. Pour the cream mixture evenly into 2 dariole moulds. Cover and refrigerate overnight.
  5. Run a knife around the edge of the moulds and gently tip the panna cotta out to serving dishes.
  6. Garnish with raspberries.
  7. Alternatively, you can pour it directly into serving bowls to set and serve.

* If the panna cottas don’t release easily, you can dip it into a container of hot water for a few seconds to release it. Don’t do this for more than a few seconds though!

Dark chocolate Swiss Meringue Frosting


It’s been a while since I made icing for cakes. I didn’t like my old buttercream recipe as it was fiddly and a bit too buttery for my taste. I haven’t tried swiss meringue buttercream and thought it would be interesting to see how it turns out.

Three words: WOW. WOW. WOW. Pillowy, soft and cloud-like. Amazing. Thanks to bloggers like @stylesweetca and @toplessbaker my cake deco game is back on! 🍰🍫 The buttercream was a joy to make and pipes so well. So smooth and tastes light. It also sets a bit when cooled in the fridge which is great if you have to transport it. This will be my go-to recipe for icing!

I added Fresh As freeze dried raspberries inside each of the layers, raspbery chocolate paste from Sabato, Miann gold dusted almond and coffee Valrhona dark chocolate, Solomon’s Gold new chocolate kibble (as deco pieces and also melted and added into the chocolate icing), Valrhona cocoa powder. What a cutie!

Dark Chocolate Swiss Meringue Frosting

(Adapted from Style Sweet Ca)

Ingredients

  • 3 large egg whites (120ml)
  • 1 cup caster sugar
  • 1 1/2 cups (340g) unsalted butter, softened
  • 4 tablespoons mascarpone, softened
  • 1 teaspoon vanilla paste
  • 60g dark chocolate, melted (best you can afford)
  • 4 teaspoons of your best baking cocoa powder

Instructions

  1. Place the egg whites and sugar in the bowl of an electric stand mixer. Whisk by hand to combine. Fill a medium saucepan one-third full with water and bring to a simmer.
  2. Place the mixer bowl on top of the saucepan to create a double-boiler. (I have a small metal steamer rack that I use to rest the bowl on as my saucepan is a bit too wide for the bowl). Whisking intermittently, warm the egg mixture until it reaches 60-65 degrees C on a candy thermometer.
  3. Once hot, place the mixer bowl back on the stand. Whisk on high speed until stiff peaks form and the outside of the bowl returns to room temperature (about 8 minutes). At this point, it should be very glossy.
  4. Turn the mixer speed down to low and add in the softened butter and mascarpone, two tablespoons at a time. Stop the mixer and change the whisk to the paddle attachment.
  5. Add in the vanilla, melted chocolate, and cocoa. Mix on medium-high until the buttercream is smooth, fluffy, and cloud-like (about 3 minutes).

Just for fun I switched the tip and pipped some ruffle stars as well!

Key points:

* Make sure your butter is at room temperature when you add it to the meringue. Keep mixing if it looks like it has curdled.

* Make sure your meringue has returned to room temperature before adding the butter or your bowl of cloud will become bowl of soup! Cool the whole bowl and mixture for 20 minutes before whipping again.

*Don’t run off and do something else between step 3 and 4. I made the mistake of waiting too long before adding the butter and it just didn’t come together. Lesson learnt and passed on.

Marshmallow


Marshmallow, homemade, freeze dried fruit
Home made marshmallows are fun bites to have at any party and as gifts. These squishy bites are cloud-like and melts in your mouth! Perfect for cake decorating or donut-adorning. By adding the fruit powder you prefer, a multitude of flavours can easily be made.

I used Fresh As’s blackcurrant powder here, to give the beautiful purple hues. Check out their range: strawberry, blackberry, raspberry, blueberry, mandarin, mango, passionfruit, lime…even kaffir lime! Try variations with cocoa powder and freeze dried instant coffee powder too.

Ingredients:

  • 10g gold strength gelatine leaves (about 5 sheets)
  • 200g caster sugar
  • 60g water
  • 70g egg whites (about 2 size 7 eggs) 
  • 10g caster sugar
  • 15g Fresh As Blackcurrant powder

Mallowpowder for dusting:

  • 50g icing sugar
  • 50g corn flour

Directions:

  1. Mix the ingredients for mallowpowder.
  2. Line a small tray (15cm x 10cm) with baking paper. Dust a thin layer of mallowpowder on the paper with a fine sieve. Reserve the rest for dusting later.
  3. Soak gelatine sheets in a container with cold water.
  4. In a small pot, combine 200g sugar and water. Place a candy thermometer in, making sure it touches the sugar. Bring to a boil, till it reaches 130C.
  5. In a stand mixer, whisk the egg whites and 10g sugar together until soft peaks.
  6. Once the sugar water reaches temperature, pour it into the egg whites in a thin stream, all the while whisking. Keep whisking for 3 minutes.
  7. Squeeze excess water out of the soaked gelatine sheets and add to the marshmallow. Whisk till it is combined.
  8. Add fruit powder and whisk for a further 5 minutes to cool the mixture down.
  9. Spread onto prepared tray and use a pallet knife to smooth the top. Leave to set for 4 hours or more. 
  10. Dust mallowpowder on your knife before cutting, and cut in downward motion for clean cut sides. Dust cubes of 3cm x 3cm with more mallowpowder.
  11. Store in a tight lidded box. 

Sugar is ‘water loving’ so it might get sticky if you leave it at room temperature for too long. Try freezing the marshmallow cubes to add to hot chocolates and coffees later on. 

      Marshmallow, homemade, freeze dried fruit