The Perfect Panna Cotta

Panna cotta (which means cooked cream in Italian) is an Italian dessert made by simmering together cream, milk and sugar, mixing it with gelatin, and letting it cool until set.

Deliciously light and creamy, this dessert is so easy to make and makes a great companion for bright, sharp summer fruit. Or pair it with Christmas spices and a dried fruit compote for a classy winter dessert.





The Perfect Panna Cotta
Recipe Adapted from David Lebovitz

Ingredients:

3 cups thickened cream + 1 cup full cream milk
80g sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

Method:

1)   Heat the heavy cream, milk and sugar in a saucepan over a gentle flame. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. (If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2)  Lightly oil eight custard cups with a neutral-tasting oil.

3)  Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4)  Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5)  Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. ) If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6) Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

7) Top the Panna Cotta with your favourite fruit coulis.

Yuzu Macarons with Orange Buttercream and Chocolate Ganache

It has been a while since I had made macarons and in fact this is not even a recent baking adventure.  I had made this early this year but had not managed to put up the post until now.  These are yuzu macarons and the flavours were really refreshing.




Yuzu Macarons with Orange Buttercream
and Chocolate Ganache
Makes about 30 filled macarons
Macaron Template

For the Macaron Batter

Ingredients:

98g almond powder or almond meal
98g icing sugar
67g egg whites (aged 2 - 3 days in the refrigerator)
50g caster sugar
1/2 tsp cream of tartar
1 1/2 tsp egg white powder (dehydrated egg white)
1/2 tsp dried yuzu fruit powder
Food colouring

Method:

1) Combine the icing sugar, yuzu powder and almond flour in a food processor. Pulse until fine and powdery.

2) Remove and then sift into a dry bowl. Set aside.

3) Add the egg white powder to the caster sugar and stir with a spoon until mixed through.

4) Place egg whites into another clean bowl. Beat with mixer on medium. until frothy. Then add in the cream of tartar and beat until it is mixed - about one minute. Then slowly add in the sugar with egg white powder. Switch to high and continue beating until medium peaks.

5) Then add in the food colouring and continue to beat until stiff peaks.

6) Add 1/3 of the almond flour mixture into the meringue and fold to combine. Then add in the rest. Don’t overfold, but fully incorporate your ingredients. Spoon the mixture into a pastry bag fitted with a plain half-inch tip, pipe 1.5 cm rounds onto baking sheets lined with parchment paper.

7) Once you have finishing piping all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter).

8) Rest the macarons for an hour to develop a skin on the surface.

9) Preheat oven to 150°C. Bake for about 15 minutes (baking time can be varied, from 12-15 depending on your oven) or until firm to the touch. Mid way through baking, rotate the pans.

10) Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble. Once assembled put the macarons into the refrigerator. Best eaten a day later so that the flavours will develop.

Chocolate Ganache:

3/4 cup heavy cream
1 cup bittersweet chocolate (65%)

In a heavy saucepan set over medium heat, bring the heavy cream to a boil. Remove from the stove and add the chocolate to it. Let stand 2 minutes and then stir until fully combined. Let cool in the fridge until firm enough to put in a small piping bag.

Orange Buttercream:

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
1 tsp orange extract
1-2 tbsp milk, if necessary
Pinch of salt
1-2 drops of orange food gel

In a large bowl, cream together butter, salt and powdered sugar. Add orange extract. Stir in milk, one tablespoon at a time, until desired consistency is reached. Stir in orange food gel. Put in the fridge to set slightly before putting into a small piping bag.

Lemon Yogurt Cake

I recently bought some cook books from The Book Depository and one of them was Ina Garten's "Barefoot Contessa at Home".  In it was this absolutely delicious looking lemon cake which I had to try over the weekend.

I am so totally for any desserts which has lemon in it ... all that citrus makes me feel less guilty if I have more than one!  If you have not tried this recipe as yet, I so encourage you to do so.  It cannot be any easier - two bowls and you are done - forgot about even taking out your handmixer.




Lemon Yogurt Cake
Recipe Adapted from "Barefoot Contessa at Home"
Yields One Loaf

Ingredients:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat plain whole-milk yogurt
3/4 cup + 1/3 cups sugar, separated
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Method:

1) Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

2) Sift together the flour, baking powder, and salt into 1 bowl.

3) In another bowl, whisk together the yogurt, 3/4 cup sugar, the eggs, lemon zest, vegetable oil and vanilla.

4) Slowly whisk the dry ingredients into the wet ingredients. Make sure all ingredients are incorporated - however do not over-mix.

5) Pour the batter into the prepared pan and bake for about 40 - 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

6) Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

7) When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

8) For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Passionfruit Bars

There is something about passionfruit that evokes beach, holiday retreats and chilling by the pool.  I am guessing it has to be the sheer name of this fruit. 

Passionfruit is a small, spherical fruit. It is dark brownish purple when ripe,and green when unripe. The fruit contains many small, black seeds covered with the fruit's flesh. It is tart and sweet. The seeds can be eaten or used for various cooking recipes. Because of its unusual taste it is probably used much more in desserts than actual dishes.  It also makes a great fruit juice on its own or as a cocktail, mixed with other fruit juices or alcohol.





Passionfruit Bars
Recipe Adapted from Use Real Butter

Ingredients for the Base:

300g all purpose flour
70g confectioner’s (icing) sugar
250g unsalted butter
1/4 tsp salt

Ingredients for the Filling:

6 large eggs
320g castor sugar
55g all purpose flour
1/1/2 tsps baking powder
2/3 cup passion fruit puree
2 Tbsp lemon juice
Confectioner’s sugar (for dusting)

For the Base:

1) Preheat oven to 350°F. For the cookie base, mix the flour, confectioner’s sugar, and salt in a medium large bowl. Cut the butter into the dry ingredients with a pastry cutter until the mixture resembles coarse crumbs.

2) Grease thorough a 9x13 baking pan, then place parchment paper on top with sides hanging out (for easier removal of the bar after baking).  Then grease one more time.  Press the dough into the base of a 9×13 baking pan. Bake for 15-20 minutes until just golden. Remove from oven.

For the Filling:

1) Reduce the oven temperature to 325°F. Whisk or beat the eggs until slightly frothy. Gradually whisk in the sugar. Then beat in the flour and baking powder until well-mixed.

  2) Add in the passion fruit purée, lemon juice and whisk or beat until thoroughly combined. Pour the filling over the crust in the baking pan and bake for 30-35 minutes until the top of the bars are golden brown and the center is firm.

3) Cool completely and refrigerate for a few hours before slicing into squares. Makes 2 dozen 2×2-inch squares.

Orange Cranberry Cake

There are times when baking a simple, uncomplicated cake seems so right. 

I never did like cooking or baking when I was young.  But I do remember having to help my mum cream butter and sugar whenever she made her chocolate cake.  We didn't own a cake mixer in those days and cakes were always made by hand ... a good old fashion wooden spoon and a big mixing bowl did the trick! 

The very first oven my mum had was a big round stove top type made of aluminium with a glass window. She would place the oven in the corner of the dining room whenever a cake was being baked.  Many years later we managed to purchase a stove built-in oven and this oven lasted us for years.



Orange Cranberry Cake

Ingredients:

170g unsalted butter, softened
260g caster sugar (reduced from original recipe)
3 eggs
1/2 tsp vanilla extract
2 tsp orange zest
1 1/2 cups all-purpose flour, sifted
1/2 tsp baking powder
1/4  tsp salt
1/2 cup light sour cream (or you could use greek style yogurt)
2/3 cup dried cranberries soaked in 2 Tbsp orange juice for 15 minutes

Method:

1) In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest.. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries.

2) Grease and line an 8" round cake pan with parchment paper.  Bake in preheated oven of 350° for 40 - 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

President Clinton's Oatmeal Cookies

I came across this recipe in my of my cook books and was intrigued as to why plain old oatmeal cookies would be called "President Clinton's Oatmeal Cookies".  Was there any connection to Bill Clinton, the former USA President.  As I read the introduction writen by Sherry Yard, it sure did.  In fact she made these cookies for him when he was a regular gues at Spago. 

The recipe is pretty simple but it does use two types of sugar, white and brown.  I think the brown sugar gave it a more flavoursome taste.  I particular like my oatmeal cookies to be chewy in the center which meant a shorter baking time.  If however you are the type that likes yours to be crispy, just bake it a bit longer.



President Clinton's Oatmeal Cookies
Recipe Adapted from "Desserts by the Yard" by Sherry Yard

Ingredients:
1 1/2 cups plain flour
1 tsp baking soda
1/4 tsp salt
1 3/4 sticks unsalted butter, softened
2/3 cup white sugar (sugars have been reduced)
1/2 cup light brown sugar
1 tsp nutmeg powder
1/2 tsp all spice
3/4 tsp cinnamon powder
2 eggs, at room temperature
3 cups rolled oats
1 1/2 cups golden raisin

Method:

1) Sift flour, baking soda, spices and salt and set aside.

2) Cream butter and sugar until soft and fluffy. Add the eggs one at a time and beat until incorporated.

3) Add in the flour, 1/3 at a time and mix until well combined.  Then all in the oats and raisins and fold into the cookie mixture.

4) Take 1 heap Tablespoon size of cookie dough and roll into a ball.  Flatten it slighly with the heel of your palm.  Place onto a lined baking sheet about 2 inches apart.  The cookie will spread once it is in the oven.

5) Place baking sheet into a pre-heated oven of 180C (170C force-fan) and bake for about 12 mins.  Cool completely before storing into tins.

The Most Fabulous Banana Cake

I have always time and time again mentioned that I loved baking with bananas. They make such a great addition to desserts and are so easily available in this part of the world. This particular banana cake comes from one of my favourite cook books and it is a moist, dense cake that keeps well even after one week.

Because of the humid weather here in Singapore, I would usually place my unfinished cakes in the refrigerator after 2 or 3 days.  This cake kept extremely well and I just needed to thaw it slightly before having a slice with my morning or afternoon coffee.  It was that delicious and truly well worth it being called "The Most Fabulous Banana Cake Recipe"





The Most Fabulous Banana Cake Recipe
Adapted from "Mix & Bake" by Belinda Jeffery
Serves 12

Ingredients:

225g plain flour
3 tsp baking powder
1/4 tsp salt
1/2 tsp bicarbonate of soda
3 - 4 very ripe banana (about 1 cup), mashed
340g castor sugar
2 eggs
125g unsalted butter, room temperature cut into small chunks
100ml buttermilk
1 1/2 tsp vanilla extract
1/4 cup chopped walnuts

For topping:

2 ripen bananas, slice thinly for topping (optional)
1 Tbsp castor sugar

Method:

1) Preheat oven to 180C. Butter and line a deep 26cm ring tin or 2 loaf tins

2) Put the flour, baking powder, salt and bicarbonate sode into a food processor and whiz for about 15 seconds. Remove and tranfer into a bowl.

3) Add the bananas to the processor together with the eggs and sugar.  Whiz for 1 mintue.  Then add the butter and whiz for another minute until thick and creamy. Now add the buttermilk and vanilla extract and pulse in quick on/off bursts.  The add the flour and again mix it in with quick bursts, scrapping down the sides once or twice.  Do not overmix or cake will be tough.  Add the chopped walnuts and give it a quick stir with a spatula.  Scoop batter into prepared tin and smoothen out.

4) Optional: Place the sliced bananas on top of the batter and sprinkle with sugar.  B

5) Bake for about 30 - 35 minutes.  Do not open the oven during baking time or the center may sink.  Cool cake completely before unmoulding.

Passionfruit Lime Tart

My office colleague would bring passionfruit for me once in a while when she visits her hometown in Malaysia. So about three weeks ago, she brought back about half a dozen and I promised her that I would make a dessert from the pulp and bring it to the office.

The idea of using the pulp in a dessert tart sounded really good and this particular recipe from Matt Moran really got me going. However I did change the filing somewhat by adding lime juice and zest to it. The flavours were amazing, passionfruit with an added tang coming through from the lime. The pastry crust was nice as well, not the flaky version but somewhat resembling that of a buttery shortbread cookie.





Passionfruit Lime Tart
Adapted from "Matt Moran (Lantern)" by Matt Moran

Sweet Tart Pastry

Ingredients:

225g unsalted butter, cold
100g icing sugar
375g plain flour (2 1/2 cups)
1 egg, lightly beaten
1 egg yolk, lightly beaten

Passionfruit Lime Filing

Ingredients:

7 passion fruits, scoop out the pulp
Finely grated zest and juice of 1 lime
150g caster sugar
5 egg yolks
130ml double cream (thickened cream)
Icing sugar for dusting (optional)

Method:

1) Cut the butter into small cubes.

2) Place the flour and icing sugar into a food processor and blizt for 10 seconds.

3) Scatter the butter cubes around the flour in the processor and pulse the content until it resembles breadcrumbs.

3) Drizzle the beaten egg into the mixture until it comes together.

4) Remove the dough onto a clingwrap. Form the dough into a disc, flatten it slightly and wrap tightly. Place in the fridge for 20 to 30 minutes until slightly harden.

5) Remove from fridge and roll it until 1/4" thick. Line a 9" tart pan with a removable bottom. Prink the dough and then place the tart shell into the refrigerator for a couple of hours until harden.

6) Preheat oven to 180C. Line the tart with baking parchment and baking beans, then bake for 15 mins. Remove the parchment, bake for a further 5-10 mins until golden, then remove from the oven and reduce the temperature to 140C.

7) Whilst the tart shell is baking, place the passionfruit flesh into a food processor. Blend for about half a minute. Push the pulp through sieve and mix the juice with the lime zest and juice. Beat the sugar and yolks together until pale, then beat in the cream and fruit juice.

8) Once the tart shell has been partially pre-baked, remove from the oven.
Carefully pour the custard into the tart case, then bake for 40 mins at 140C, until set with a very slight wobble.

9) Remove the tart from the oven, then leave to cool completely. Dust with icing sugar prior to serving.

Glazed Blackberry-Lime Cupcakes

Do you occassionally stop yourself from buying cakes from bakeries simply because you could probably make it yourself? Furthermore it may even taste better as you know what ingredients goes into it. You are also likely not to compromise on using better quality ingredients. I think it is probably something that all of us bakers go through.

My pantry is always stocked full of baking ingredients and I really don't need to go to the local stores to buy anything if I fancy to do some last minute baking over the weekend. So these blackberry cupcakes were put together on a spur of a moment. The blackberries and limes were already in my refrigerator before I even thought of making these cupcakes. These freeze well for about a month but you probably won't have any left overs as they are really yummy - soft and moist.





Glazed Blackberry-Lime Cupcakes
Recipe Adapted from "500 cupcakes & Muffins by Fergal Connolly"
Makes 1 1/2 dozen

Ingredients:

115g unsalted butter, softened
170g caster sugar(reduced from original recipe)
2 lightly beaten eggs
1 tsp vanilla extract
115ml low fat milk
225g self-raising flour
1 tsp baking power
115g fresh blackberries (or blueberries)
1 tsp grated lime zest

For the Glaze: (optional)

100g caster sugar
2 Tbsp lime zest
3 Tbsp lime juice
2 Tbsp boiling water

Method:

1) Preheat oven to 175C. Place 18 paper lines in a muffin tray.

2) Beat butter and sugar until soft and fluffly. Add the eggs slowly and mix well. Add in the vanilla extract and zest and beat to incorporate.

3) Sift the flour and baking powder. Add in 3 additions alternating with milk. Beat until just combine - do not overbeat.

4) Dust the blackberries with 1 tsp of self raising flour and then fold gently into the batter.

5) Spoon into cupcake liners and bake in oven for about 18 - 20 minutes. Remove and leave to cool completely before adding the glaze. Alternatively just dust each cupcake with icing sugar to serve.

Method for the Glaze:

Mix the sugar, zest, lime juice and boiling water in a small saucepan. Bring to a boil until sugar has completely dissolved. Simmer for 5 minutes. Remove from heat, cool slightly and then spoon over each cupcakes.

Banana Chocolate Cupcakes with Swiss Meringue Buttercream

I bake on most weekends. It's just me and if I don't something is definitely not right! A few weekends ago I had the urge to make something with left over bananas that had been in my fridge for more than three weeks. Yes, you heard me ... three weeks! Surprisingly they weren't mushy at all, just slightly darkened.

To be frank I didn't have much time that week as I was baking a cake for a friend's grandfather's 100th birthday. So I wanted to do a quick cupcake recipe and came across this one from Joy of Baking's website. I have tried numerous recipes from here and every one turned out wonderfully. Even though I was really tired from putting the birthday cake together, I still wanted to do something to take to office the next day. The other incentive was that I had quite a bit of Swiss Meringue Buttercream left over which would do nicely on the cupcakes. If you are looking for a light and delicious buttercream recipe, I highly recommended a Swiss Meringue Buttercream. It is absolutely gorgous and smooth.





Banana Chocolate Cupcakes with Swiss Meringue Buttercream
Recipe Adapted from "Joy of Baking"
Makes 12 regular or 15 medium cupcakes

Ingredients:

3/4 cup caster sugar (reduced from original recipe)
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup mashed ripe bananas (I used "pisang emas", 4 pieces)
1/2 cup warm water
1/4 cup low-fat milk
1/4 cup canola, corn, or vegetable oil
3/4 teaspoon pure vanilla extract

Method:

1) Preheat oven to 180C or 165C for fan-oven. Line 12 regular-sized muffin cups with paper liner.

2) In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

3) In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until combined. (The batter is quite thin.)

4) Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. (I found it easier to pour the batter into a jug and then transfer it to each cupcake liner)

5) Frost with your favourite frosting or with Italian Meringue Buttercream.
Makes about 9 cups, enough for about 28 cupcakes



Swiss Meringue Buttercream
Recipe Adapted from Martha Stewart
Makes about 4 1/2 cups

Ingredients:

1 cup sugar
5 large egg whites
4 sticks cold slightly soften unsalted butter, cut into pieces
1 teaspoon pure vanilla extract

Method:

1) Place sugar and egg whites in the heat-proof bowl. Set bowl over a pan of gently simmering water, and whisk continuously until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

2) Transfer bowl to a stand-mixer bowl. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

3) Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled. It will come together after a while. Continue beating until smooth and fluffy. Add vanilla, and beat just until combined.

4) Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes

Prune, Cinnamon and Toasted Walnut Cookies with Cinnamon Icing

Of late I think I have been really slacking in updating this blog. From my usual two posts a week it has now gone down to about one. It's not that I don't have recipes to post up but the initial eagerness I had felt when I first started this blog seems to be waning off. Maybe I am going through a "slight depression spell" and need to take a huge step and push myself out from this valley. But whatever it is I have to work this out myself. But rest assured, I definitely will continue blogging for now. In any case I wish you guys a great weekend and leave you with this absolutely delicious cookie recipe.







Prune, Cinnamon and Toasted Walnut Cookies with Cinnamon Icing
Recipe Adapted from "Weekend Baking" by Delia Smith
Makes about 20 cookies

Ingredients:

75g toasted walnuts, roughly chopped
100g unsalted butter, softened
120g brown sugar (you can use white as well)
1 large egg, lightly beaten
2 Tbsp plain cream cheese
150g all purpose flour, sifted
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp all spice
1/4 tsp salt
125g pitted dried prunes, chopped into small pieces

Method:

1) Preheat oven to 180C

2) Beat butter and sugar until soft and fluffy. Add in the egg and cream cheese and beat until well mixed.

3) Add in half the flour and spices and mix into the batter. Add in the remaining and mix until combined. Then fold in the walnuts and prunes.

4) Line a baking tray with parchment paper. Drop 1 heaped teaspoon onto the tray laving space between each cookie as it will expand.

5) Bake for about 10 - 12 minutes. The cookies will be soft but will harden slightly when cool. Note that these cookies are not crunchy in texture.

Cinnamon Icing:
50g icing sugar
1/2 tsp ground cinnamon
1 - 2 tsp cold water

Mix the above together until it is of drizzling consistency. Drizzle over each cookie and let the icing set.