panettone...

with golden raisins, currents, sliced almonds and shredded coconut...

I think I'm craving for bread. Panettone is one of my favorite breads because it's soft, sweet and rich of flavor. I followed the standard recipe, which made with active dry yeast. The traditional one is made by wild-yeast fermentation, has a longer shelf and more flavor. I was going to make a barm myself, but I changed my mind. I want to eat it now. :)

Ingredients:

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Sponge

- 3/4 cup warm milk (90-100 degree F)

- 1/2 oz. active dry yeast

- 1 cup unbleached bread flour

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Dough

- 3 oz. unsalted butter, softened

- 1/2 ts. fine kosher salt

- 1/2 cup sugar

- 1/2 ts. vanilla extract

- 1/8 cup Malibu rum

- 1/2 ts. lemon zest

- 1/2 ts. orange zest

- 1/2 cup dried golden raisins and currants

- 1/2 cup shredded coconut and sliced almonds

- 3 eggs

- 2 cups unbleached bread flour

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Egg wash

- 1 egg with 1 ts. milk

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Procedure:

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1. Mix together the raisins, currants, zests and rum, Cover and let it sit out overnight to allow the fruit to absorb the liquid.

2. To make a sponge, activate yeast with warm milk, let it sit for 5 minutes. Add flour and mix by hand until smooth. Cover and ferment at room temperature for 1 hr.

3. To make a dough, cream butter, sugar, salt and vanilla until smooth. Add eggs, then flour and mix until smooth. Add sponge and mix well. Fold in fruits and nut.

4. Place in greased bowl, cover and ferment for 90 minutes.

5. Divide the dough into the desired sizes, place into the molds and cover with plastic wrap.

6. Proof for 1 hr. or until doubled.

7. Egg wash and bake @ 325 degree F for 20-30 minutes (small ones) and 40-50 minutes (big ones).

mango-coconut ice cream...

serves in Thai style...

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The way we eat ice cream is quite different from others. It is kind of an old fashion way to eat it like this as most people buy ice cream from groceries or supermarkets nowadays. I remembered living far away from the market when I was a kid. There was only one small grocery in the area. Luckily, my family and I can get things from the vendors. They came by tricycle or pick-up, sold everything from candy to furniture.

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Our house also was by the canal, where the old style and traditional way of selling and buying was usual. The vendors came with flat boats piled high with fresh produce and local foods.

Back to my mango-coconut ice cream, I serves Mark this one with sweet sticky rice & toasted coconut topping in a Portuguese sweet bread that I made, the same way I always got from the floating vendor before Swensen's and Baskin-Robbins were established in Thailand.

Ingredients:

make 2 pints

1

- 1 lb fresh manila mango, chopped

- 2 cups sugar

- 1/4 cup water

- 1 cup heavy cream

- 1 cup coconut milk

- 4 egg yolks

- 1/4 cup malibu rum

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Procedure:

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1. Simmer mango, sugar and water together for 5 minutes, then puree the mixture in a food processor.

2. Bring cream and coconut milk to a simmer.

3. Whisk the yolks, then temper them with a cup of cream & coconut mixture and return to the heat until anglaise consistency. Remove from the heat.

4. Mix in the puree and malibu rum.

5. Cool it down on an ice bath, then spin and freeze.

Thai sticky rice mango...

Here I am back at home, thinking about food all the time. I wonder if it would be better to work so that I can burn my calories faster. Never mind, I love to eat anyway. The way that works for me is cut down the portion if I want to have a dessert, or no main course--just dessert. I always go with the second choice though.

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As a sweet tooth person, sticky rice mango was my lunch today. Mark had no choice because I'm a cook today. Good thing about him is he's never complained--whatever I cook, he eats it all.

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I used the rice cooker to cook sticky rice as it's easier. Use steamer with cheesecloth in case you don't have a rice cooker. You might have to soak the sticky rice overnight and it will take at least 30 minutes to cook the rice.

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Ingredients:

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- 1 ripe manila mango

- 1 cup Thai sticky rice aka sweet rice or glutinous rice

- 3/4 cup water

- 1 cup coconut milk

- 1/2 cup sugar

- 1/4 ts. salt

- toasted coconut & sesame for garnish

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Procedure:

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1. Rinse the rice, then place into a rice cooker with water.

2. Bring the coconut milk, sugar and salt to a boil. Reserve 2 tbs. for topping.

3. After the rice is done, pour the coconut milk mixture over and let it sit for 30 minutes.

Portuguese sweet bread...

I'm planning to make a dessert that serves with bread, so I decided to make my own bread instead of buying from the bakery. The bread has to be soft and sweet. This one is just perfect.

I adapted this recipe from "The Bread Baker's Apprentice" by Peter Reinhart. What I like about it is the softness and the flavor of powdered milk. I tend to like soft bread rather than lean & rustic bread though. However, it depends on what I eat with. For example, I like focaccia and sourdough for sandwiches. I like dipping ciabatta and pugliese with balsamic vinegar & olive oil.

Ingredients:

Sponge
- 1/4 cup unbleached bread flour
- 1/2 tbs. sugar
- 2 ts. active dry yeast
- 1/4 cup water, 90-100 degree F

Dough
- 3 tbs. sugar
- 1/2 ts. salt
- 1/8 cup powdered milk
- 1 tbs. unsalted butter, room temperature
- 1 tbs. vegetable shortening
- 1 egg
- 1/2 ts. vanilla extract
- 1 1/2 cups unbleached bread flour
- 3 tbs. water

Egg wash
- 1 egg, whisked with 1 ts. milk until frothy.

Procedure:

1. To make the sponge, activate the yeast with warm water and let it sit for 5 minutes. Stir in the flour and sugar, mix until smooth. Cover with plastic wrap and frement for 1 hr.

2. To make the dough, cream together sugar, salt, powdered milk, butter and shortening. Add egg and vanilla, then sponge, flour and milk. Mix for 10 minutes. Transfer into a bowl that coat with oil and cover with plastic wrap.

3. Ferment for 90 minutes.

4. Divide the dough into 4 pieces and form into 2 balls and 2 rolls.

5. Proof for 45 minutes, then bake @ 350 degree F for 20 minutes.

Punta San Carlos...

It's been almost 2 weeks since Mark and I were gone to Mexico. I'm so excited to get back to the blogosphere again. It took me a whole day to catch things up though.

Talking about the trip, Punta San Carlos is located on the Pacific Ocean of Baja California Norte, Mexico. It is a popular destination for kiting, surfing and windsurfing. We went there for wave riding. The waves were supposed to be the perfect wave riding conditions for beginner wave riders. Unfortunately, I wasn't ready for the ride yet. The waves were huge and steep for me. Luckily, I was able to surf in the morning when the waves were smaller.

After a long period of attending the culinary school and working, I'm taking three months off. My next trip is Thailand. I'll there for a month and a half--can't wait to see my family and friends.

stir-fried ginger curry chicken...

with green beans and baby carrots...

Without coconut milk, this dish tends to be more spicy. Reduce the red curry in half if you can't handle the heat. I normally use prik king curry paste as it's convenient, but sometimes I like to use red curry and chili paste.

Ingredients:

- 8 oz. chicken breast, sliced
- 8 oz. green beans, cut into 1" long
- 8 oz. baby carrots, cut in half
- 2 tb. red curry paste
- 1 tb. chili paste
- 1 tb. palm sugar
- 1 tb. fresh ginger, thinly sliced
- 1 tb. fish sauce
- 1/2 cup chicken broth
- 1/2 cup Thai basil
- 2 kaffir lime leaves, thinly sliced
- 2 tb. vegetable oil

Procedure:

1. Heat the pan, add oil.
2. Stir in red curry, chili paste, palm sugar and ginger on medium heat for 2 minutes.
3. Add fish sauce and chicken broth, then chicken.
4. Add green beans and carrots, stir until tender.
5. Quickly stir in basil and kaffir lime leaves, remove from the heat.
6. Serve over jasmine rice.

smoked salmon muffins...

with Thai basil and black pepper...

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I made these muffins for lunch today--quick and easy. They are not as sweet as cupcakes, perfect for my diet. I also made Thai tea in another version--hot Thai tea. Thai iced tea is more popular in Thailand and America, but hot Thai tea is very common in Thailand. Adding cardamom gives a good flavor to the hot Thai tea. Cardamom is one of my favorite spice on earth. I always use it in my coffee and tea.

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Ingredients:

1

for muffin

- 2 eggs

- 3 tb. unsalted butter, room temperature

- 1 cup buttermilk

- 2 cups bread flour

- 1 tb. baking powder

- 1 tb. sugar

- 1/4 ts. salt

- 3 oz. smoked salmon, chopped

- 1/4 cup Thai basil, thinly sliced

- 1 tb. lemon zest

- 1 ts. black pepper, freshly ground

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for hot Thai tea

- 1 cup half & half

- 2 tb. loose Thai tea

- 1 tb. sugar

- pinch of cardamom

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Procedures:

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for Muffin

1. Preheat the oven to 350 degree F.

2. Sift flour, baking powder and salt together.

3. Beat eggs, butter and buttermilk together in a mixer.

4. Add salmon, basil, zest and pepper.

5. Fold in dry ingredients.

6. Spoon into the pan, bake for 20 minutes.

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for hot Thai tea

1. Bring to a boil half & half and Thai tea.

2. Remove from the heat and infuse for 5 minutes, then strain.

3. Bring back to a simmer, add sugar and stir until dissolve.

4. Remove from the heat, add cardamom.

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cucumber-melon vacherin...

on baked Thai tea creme brulee...
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Vacherin is a French dessert made of meringue and filled with Chantilly cream and fruit. I'm given it a twist by making an individual meringue nest coated with bread crumb, filled with cucumber-melon sorbet, topped with fresh sliced cucumber and another spoonful of sorbet, then decorated with isomalt tuile, are set afloat on baked Thai tea creme brulee.

The look and combination might be odd for some people, but I like to play with my dessert. Creme brulee is rich and sweet, so I decide to have something light and refreshing to go with it. Sorbet is perfect. I made candied cucumber, but it didn't taste good with all components. Fresh cucumber did better job.

Ingredients:

for the Italian Meringue
- 1 1/4 cups sugar
- 1/4 cup water
- 5 egg whites

for the cucumber-honeydew sorbet
- 2 cups cucumber puree
- 2 cups melon puree
- 4 tb. corn syrup
- 1/2 lemon juice
- 1 1/2 cups simple syrup

for the Thai Tea Creme Brulee
- 2 cups heavy cream
- 3 tb. loose Thai tea
- 6 egg yolks
- 1/2 cup sugar

Procedures:

for the Meringue
1. Boil sugar and water to the soft-ball stage.
2. Whisk egg whites to medium peak.
3. Add the cooked sugar in thin steam, continue whisking until the meringue reaches stiff peak.
4. Transfer to a piping bag with plain tip, pipe small dish on parchment paper, then pipe one or two layers to form a rim around the edge.
5. Bake at 210 degree F for 1 hr.

for the sorbet
1. Mix cucumber and melon together, then warm the puree mixture to 90 degree F on the bain-marie.
2. Add corn syrup, then lemon juice.
3. Cool the mixture over ice bath to 45 degree F.
4. Spin in machine and freeze.
1

for the creme brulee

1. Bring cream and Thai tea to a boil, remove from the heat and infuse for 5 minutes.
2. Strain the cream, bring it back to a scald.
3. Whip yolks and sugar together by hand until well blended.
4. Temper cream slowly into yolk mixture while whisking, then strain.
5. Pour into brulee ramekins on a sheet pan, place into 325 degree F.
6. Flood sheet pan with hot water, halfway up the side of the ramekins.
7. Bake for 15-20 minutes or until just set. Center should be soft.
8. Remove from the oven and let cool for 30 minutes before refrigerating them.

Thai New Year Festival...

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Mark and I went to Thai temple in Berkeley this morning. I went to pray and gave food to monks as the traditional things to do today. Although the official New Year is on January 1, we're still celebrated the traditional Thai New Year as a national holiday.

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Besides praying and giving food, dancing and water throwing are also the ways to celebrate.

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By the way, we did have sticky rice and mango for lunch. There was a long line waiting for meals, so we decided not to wait. Before the crowd start throwing water to each other, we headed out for home.

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chocolate financiers...

Mark and I will have dinner with our friends tonight. Since our friends will cook dinner, I decided to make something sweets for them.
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This recipe is from one of my cookbook's collection "Chocolate Desserts" by Pierre Herme. I don't often buy cookbooks although I love cooking and baking. Cookbooks are expensive. I have to make sure that they really give me some skills and techniques.

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Ingredients:

1

- 3.5 oz. bittersweet chocolate, finely chopped
- 3 eggs, room temperature
- 1/2 cup plus 1 tbs. sugar
- 1 cup almond powder
- 4.5 oz. unsalted butter, room temperature
- 1/3 cup plus 2 tbs. tepid water
- 1/3 cup plus 2 tbs. all-purpose flour, sifted
1
Procedure:
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1. Preheat the oven to 350 degree F.
2. Melt the chocolate in a double boil, then let it cool to the touch.
3. whip eggs, sugar and almond powder together on medium-high speed until the mixture is le, scrape down the sides as necessary.
4. Reduce the speed to medium, add the butter in 4-5 chunks. Beat just until it is incorporated.
5. Add the water, beat until the mixture is homogenous.
6. Fold in the flour.
7. Spoon the batter into the molds, bake for 15-18 minutes or until they feel springy. Let them cool in the molds for 3 minutes before unmold them.

prawns a la plancha...

with creamy crab sushi rice & lime garlic butter...

This small plate is my favorite appetizer at the restaurant I work for. The original one is seasoned with salt, paprika & espellete. The prawns are cooked on a hot surface which allowing the prawns to get a nice char on the edges. When both sides are seared, add garlic butter, chicken broth and lemon juice to emulsify and make a pan sauce, then garnish with herbs. The creamy crab sushi rice is cooked with coconut milk, celery garlic puree, tomato water and crab meat.

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In my version, I use cayenne instead of espellete and lime juice instead of lemon juice. I also add coconut milk to the sauce.

E for excellent award...

I was awarded for Excellent from Chriesi of Almond Corner this morning. Thank you, Chriesi. Now, I need to pass it on to some other talent bloggers.

I have to say that it is difficult to pick all the bloggers as I've been here only 3 months. However, I have some favorite bloggers that I've been visiting regularly.

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Here's they are.

Shari from Whisk : A Food Blog
A foodie based in Ottawa, Canada.

Mark from No Special Effects
A young talent Physician who loves cooking and baking, lives in Manila, Phillipines.

Food Rockz Man from foodrockz

A thirty-something guy living, eating and cooking for fun in DC, who doesn't reprint the published recipes of others.
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Food Player from Playing with fire and water

A chef from Connecticut, who loves playing with her food in a unique way.

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Mattwright from wrightfood

A simple guy with a big passion for good clean food, grew up in a small village in England, and moved to the Pacific Northwest over 5 years ago.

three ways to cook...

As I love spicy food, bird's eye chilis are one perfect ingredient in my cooking. They are small in size compared to other types of chili, but very very hot.

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There are many ways to cook these chilis, but my three favorite ways are sauteing, seasoning and simmering. All three dishes below are also my all time favorite and Tom Yum is one of the most famous dish in Thai cuisine.



Spicy Holy Basil Chicken or Pad Gapao Gai in Thai (sauteing technique)

1
Ingredients:

- 8-10 fresh bird's eye chilis, crushed
- 3 cloves garlic, chopped
- 2 tbs. canola oil
- 1/2 lb. chicken breast, sliced
- 1/2 onion, thinly sliced
- 1 cup Thai basil leaves
- 1 tbs. oyster sauce
- 2 tbs. fish sauce
- 1/4 ts. white pepper
- 1 tbs. sugar

Procedure:
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1. Heat the oil, add chilis and garlic.
2. Add chicken, then onion.
3. Add oyster sauce, fish sauc, white pepper and sugar.
4. Sautee until the chicken is cooked through, add basil and remove from heat.
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Spicy Papaya Salad or Som Tum in Thai (seasoning technique)
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1

1
Ingredients:
1
- 8-10 fresh bird's eye chilis
- 3 cloves garlic
- 2 tbs. dried shrimp
- 2 tbs. palm sugar
- 1/2 cup fresh string beans, cut into 1" pieces
- 1/2 cup cherry tomato, sliced
- 2 cups shredded fresh green papaya
- 2 tbs. fish sauce
- 2 tbs. tamarind juice
- 2 tbs. lime juice
- 1/2 cup peanut, crushed
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Procedure:
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1. In a mortar, coarsely pound the chilis, garlic, dried shrimp and palm sugar together.
2. Add string bean and sliced tomato, pound them lightly.
3. Add shredded papaya, fish sauce, tamarind juice, lime juice and peanut and pound together until mixed well.
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Spicy, sweet and sour soup or Tom Yum in Thai (simmering technique)

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Ingredients:
1
- 6-8 fresh bird's eyd chilis, crushed
- 6 kaffir lime leaves, shredded
- 2 stalks fresh lemongrass, lightly pounded, cut into 1" long
- 1/2 cup fresh galangal, sliced
- 2 tbs. chili paste with soya bean oil
- 2 cups coconut milk
- 2 cups chicken broth
- 3-4 tbs. fish sauce
- 3-4 tbs. lime juice
- 1 tbs. sugar
- 1 celery, cut into 1" long
- 1 carrot, sliced
- 1 onion, coarsely chopped
- 1 tomato, sliced
- 20 prawns, medium size
- fresh cilantro for garnish
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Procedure:
1
1. Bring coconut milk to a simmer.
2. Add kaffir lime, lemongrass, galangal and chili paste. Bring to a boil.
3. Add chicken broth, fish sauce, lime juice, sugar, celery, carrot, onion and chilis. Bring back to a boil, then simmer for 7-10 minutes.
4. Add prawns, remove from the heat as soon as prawns turn pink.
5. Garnish with cilantro.

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dark chocolate terrine...

with blood orange mousse...

This one was one of nine desserts that we served at the restaurant. It was my boss's creation.

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I liked the way it look with blood orange segments and blood orange syrup. The combination of chocolate cake and blood orange mousse was really good. We usually served with green olive ice-cream. I didn't put the ice-cream on my plate because it was too much calories for my tea time.

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lychee mousse cake...

Lychee is one of my favorite fruit. It has a unique taste of a wonderful aroma--very fresh and full of a feel of summer.

Ingredients:

for the ladyfingers
- 4 yolks
- 1 1/2 oz. sugar
----------------------------
- 4 egg whites
- 2 1/4 oz. sugar
----------------------------
- 3 oz. cake flour, sifted
- powdered sugar for dusting

for the mousse
- 1 lb. lynchee puree
- 2 oz. powdered sugar
- 1/2 lemon juice
--------------------------------------
- 6 egg whites
- 9 oz. sugar
- 2 1/2 oz water
- 1 oz glucose or light corn syrup
--------------------------------------
- 6 sheets gelatin
--------------------------------------
- 2 cups whipped cream, soft peak

Procedures:

for the ladyfingers
see Charlotte Russe

for the mousse
1. Bloom gelatin in cold water for 5 minutes.
2. Warm puree, sugar and lemon juice on a bain marie to 120 degree F.
3. Drain bloomed gelatin and whisk into warm puree mixture.
4. Prepare Italian meringue with egg whites, sugar, water and glucose. Cook sugar to 248 degree F.
5. Cool puree mixture over an ice bath until cool and uniformly gelatinous.
6. Fold in 25% of meringue, then remaining meringue.
7. Fold 100% whipped cream.

Assembly:

1. Line up the mold with ladyfingers and the base.
2. Deposit the mousse into the mold.
3. Freeze it.

modeling & molding chocolate...

I didn't know clearly why I wanted to be a chef rather than be an accountant. Standing all day long with a LONG period of working did scare me when I first taking baking and pastries program. However, after working in human resource field for 12 yrs., I needed a change.

1

Here comes to my chocolate again. This one really tells me why I want to do this for a living.

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Ingredients:

- 1 lb. dark couverture
- 5 oz. glucose
- 4 oz. syrup, 30 degree Baume (7 parts sugar to 4 parts water)

Procedure:

1. Melt the couverture to 90 degree F and mix well with all other ingredients.
2. Pour over half sheet pan that line with plastic wrap, cover the top with plastic wrap and let sit for an hour.
3. Cool it down on the marble (do not take the plastic wrap out).
4. Peel the plastic wrap out after it cools completely and roll into three pieces.
5. Store them in dry place overnight before using them.

honey nougats and tamarind caramels...

Ingredients:
1
Honey Nougat
- 450 g heavy cream
- 450 g honey
- 45 g glucose
- 225 g sliced almonds, roasted
1
Tamarind Caramel
- 250 g heavy cream
- 250 g concentrate cooking tamarind
- 250 g sugar
- 50 g glucose
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Procedure:

for Honey Nougat
1. Bring cream, honey and glucose to 250 degree F.
2. Remove from the heat, add almonds and mix well.
3. Cool it down on the marble, then transfer to a 1/4 sheet pan that spray with oil and line with parchment paper.
4. Let it cool in a pan for 30 minutes, remove from the pan and coat with tempered dark chocolate.
5. Let the chocolate set up before cut into 1"x1" pieces.
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for Tamarind Caramel
1. Bring all ingredients to 250 degree F, stirring constantly.
2. Remove from the heat, pour into a 1/4 sheet pan with silicon pad.
3. Let it set overnight before cutting.

charlotte russe...

My charlotte russe is made for Strawberry Seduction Event that hosted by Mike's Table. It's kind of fun making something with the specific ingredient.

Charlotte russe is a cold dessert of bavarois that set in a mold lined with ladyfingers. I use biscuit joconde as a base, line the mold with ladyfingers and fill it with strawberry balsamic white chocolate bavarois. Adding balsamic vinegar does enhance the flavor in a unique way.

As I have some extra bavarois, I'd like to present them in different way. I wouldn't call them as a charlotte russe though.

Ingredients:

Strawberry Balsamic White Chocolate Bavarois

- 1/2 cup strawberry puree
- 1/4 cup sugar
- 4 oz. white chocolate, melted
- 1 tbs. balsamic vinegar
- 3/4 ts. gelatin powder
- 2 tbs. cold water
- 1 cup heavy cream, whip to soft peak

Ladyfingers

- 3 egg yolks
- 1/4 cup sugar
- 3 egg whites
- 1/4 cup sugar
- 3/4 cup bread flour
- 1/8 cup powdered sugar

Biscuit Joconde

- 6 1/2 oz. almond flour
- 6 1/2 oz. powdered sugar
- 1 oz. bread flour
- 2 eggs
- 1 egg yolk
-------------------------------------
- 3 egg whites
- a pinch of salt
- 1 tbs. sugar
-------------------------------------
- 1 1/2 tbs. melted warm butter

Procedures:

for Strawberry Balsamic White Chocolate Bavarois
1. Bloom the gelatin with cold water, let set for 5 minutes.
2. Warm the puree with sugar, then add bloomed gelatin and stir until the gelatin has dissolved.
3. Pour the puree mixture into melted chocolate, stir until smooth and let it cool in an ice-bath.
4. Fold in whipped cream.

for Ladyfingers
1. Make sabayon by whipping egg yolks with 1/4 cup sugar to thick ribbon. Take it out into a mixing bowl.
2. Make French meringue by whipping egg whites with 1/4 cup sugar to a firm peak.
3. Fold 25% of meringue into sabayon, then fold in the rest.
4. Sift in the flour and fold until smooth.
5. Fill the batter into the pastry bag with # 4 plain tip, pipe into 3" long.
6. Lightly dust them with powdered sugar and bake @ 375 degree F for 8-10 minutes.

for Biscuit Joconde
see the procedure at Opera Pavee

Assembly:

1. Spray the mold and line it up with ladyfingers.
2. Place the biscuit joconde into the mold as a base.
3. Fill it with bavarois.
4. Chill overnight.

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charlotte royale...

A charlotte is a type of chilled dessert made by lining up a mold with sponge cake or biscuit, then filling with a fruit puree or custard.

I line up the mold with white roulade and fill it with raspberry bavarois. I do not consider the filling as a mousse because it doesn't have egg whites or Italian meringue. Bavarois is a dessert that thickened with gelatin and lightened with whipped cream.

Ingredients:

White Roulade
Sabayon:
- 10 egg yolks, room temperature
- 5.3 oz. sugar
- 1 ts. vanilla extract
------------------------------------------
French Meringue:
- 10 egg whites, room temperature
- 5.3 oz. sugar
------------------------------------------
- 3 oz. bread flour, sifted
- 3 oz. corn starch, sifted

Raspberry Bavarois
- 8 oz. raspberry puree
- 3 oz. sugar
- 1/2 oz. lemon juice + zest
---------------------------------------
- 0.5 oz. grain gelatin powder
- 5 oz. cold water
---------------------------------------
- 12 oz. heavy cream, whip to soft peak

Procedures:

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for White Roulade

1. Make sabayon by whipping egg yolks with sugar and vanilla to thick ribbon. Take it out into a mixing bowl.

2. Make French meringue by whisking egg whites and sugar to a firm peak.

3. Fold 25% of meringue into sabayon, then fold in rest of meringue.

4. Fold in dry ingredients.

5. Pour the batter into a full size sheet pan (16"x24"), bake @ 400 degree F for 8-10 minutes.

6. Cool it down and slice it in half so that you have two 16"x12" pieces.

7. Use one sheet for the base: cut the sheet into a circle to fit your mold.

8. Use the other sheet for the roll cakes: spread raspberry jam over the whole sheet, then slice it in half again, leaving two 8"x12" sheets. Roll each sheet into 12" wide rolls and chill.

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for Raspberry Bavarois

1. Bloom the gelatin with cold water.

2. Warm the puree with sugar, lemon zest and lemon juice.

3. Add bloomed gelatin into the puree mixture, stir to dissolve.

4. Cool down the puree mixture in an ice-bath.

5. Fold in whipped cream.

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Assembly:

1

1. Slice the white roulade into 1/2" thick pieces, then place them into a mold.

2. Pour raspberry bavarois over.

3. Place a layer of white roulade base on top.

4. Chill for 4 hrs. at least before unmold it.

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marbled swirl truffles...

Just having fun with the chocolate!

Marbled Swirl Truffles with Curry Ganache :
make 40 pieces

for the shells (2:1)
- 40% white chocolate, melted and tempered
- 64% dark chocolate, melted and tempered

for the ganache
- 4 oz. heavy cream
- 1 tbs. madras curry powder
- 1 oz. corn syrup
- 5 oz. 40% white chocolate, chopped
- 2 oz. unsalted butter, room temperature