Friday, April 12, 2013


For the Tulip:
1 piece egg (white only)
50g salted butter
50g cake flour
50g powdered sugar
2ml almond flavor

1. Mix all the ingredients together with a wire whisk until smooth and well blended.
2. Spread in a shaped pattern and bake in an oven at 150 degrees C for 6 minutes or until golden brown.
3. Remove from oven and from into a tulip- like shape and set aside.

For the Mousse:

1 piece egg (yolk only)
15g sugar
30g chocolate block
150 ml whip cream
3 ml crème de cacao

1. Double boil egg yolk and sugar then add the chocolate until melted. Set aside to cool.
2. Meanwhile, beat the egg white until fluffy or stiff peaks and fold into the chocolate and egg mixture.
3. Refrigerate for 2 hours.
4. To assemble, decorate the mango coulis on the plate.
5. Place tulip at the center and scoop the chocolate mousse onto the tulip and serve.

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