Mousse is a type of creamy dessert made from egg and cream, it may made in flavors like chocolate and fruits. I am not sure how you pronounce it exactly, lol. Most of the mousse that I eat are chocolate and mango, lol. I will describe it as pudding like but airy and creamy, kind of taste like the top of agar-agar gudel, lol, a malay desert. both mousse and agar-agar gudel is eaten chilled. this recipe also calls for raw eggs, lol.
This will be my first time making mousse, lol, i cant count how many times eaten it though. Its quite an easy recipe as there is no cooking or baking done. I also uses less utensil for this recipe so cleaning won’t take long. another up point for mousse is that it is served in cups so everyone gets one unlike cookies or cakes where some eat more some get a bigger slice, lol.
2 eggs (separated)
4 tablespoon warm water
2 table spoon sugar
Mix the cocoa and sugar with the water to make a paste. Add the egg yolks, beat mixture until creamy and then add cream. in another bowl, whisk egg white until stiff then fold into chocolate mixture delicately. Pour into dessert glasses and chilled.
Just look at it…lol, so delicious, going to eat mine with ice-cream!!!
I will describe brownies as squished sponge cake soaked in thick chocolate, lol. It feels heavy, but sort of melts in your mouth like chocolates does. In American cooking, a chocolate brownie, also known as a brownie or a Boston brownie, is a small, rich, chocolate, baked cake-slice, named after its brown color. Brownies are sometimes covered with fudge and may contain nuts or chips
this would be my first time making brownies, always eaten them. Since i have some time today decided to make some, lol. To bad there is no school tomorrow, lol. Brownies are in fact an easy recipe, quite suitable for beginner.
6 tablespoons butter
1/2 cup cocoa
1 1/2 cups granulated sugar
2/3 cup bread flour
1/2 cup walnuts, chopped
confectioners sugar (for garnish)
Heat oven to 350 degrees F. Grease and flour a 9-inch square pan and set aside.
Melt margarine and butter together in a small saucepan. Add cocoa and stir until dissolved. Remove from heat and set aside.
In a large mixing bowl, beat sugar and eggs together on medium speed until smooth, about 2 to 3 minutes. Slowly add flour. Add cocoa mixture, combining well. Stir in walnuts. Pour into prepared pan and bake for 30 to 40 minutes, until tester comes out clean. When cool, dust with confectioners sugar and cut into 3-inch squares.
not sure how much it makes, lol…
OK, mine did not turn out like the pic, but it still taste good, lol…
One of the most beautiful taste life could offer!!! lol…just look at it
A meringue (pronounced muh-RANG) is an airy, sweet and crisp confection made with stiffly beaten egg whites and superfine (caster) sugar. There are two types of meringue; soft and hard. The difference between the two is the amount of sugar added to the egg whites. A soft meringue is made with only a small amount of sugar and is used as a topping for pies and cakes (like lemon meringue pie) while a hard meringue (presented here) has a larger proportion of sugar to egg whites and is piped or spooned into individual rounds.
I made them before, but in a place like Singapore, u need air tight containers, lol. they will spoil easily, they consume lots of electricity oso, lol. they taste so nice, made it for Hari Raya 2 years ago people like it, but ya it cant last long so don’t make it again.
3 large egg whites (3 ounces or 90 grams)
1/4 teaspoon cream of tartar
3/4 cup (150 grams) superfine or caster sugar (if you don’t have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor)
1/4 cup shaved Almonds
Preheat oven to 105 degrees C and place the rack in the center of your oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or just use two spoons.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks.
Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle with a few shaved almonds, if desired.
Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.
Makes about 10 – 2 1/2 inch (6 cm) meringues