This is the cheesecake mousse that ends the search of all cheesecake mousse. When I started planning this entremet, I was just looking for something I could do with my newly acquired "fashion eclair" mold. Preferably something yellow so I can make use of the yellow glaze in my freezer. I came across this cheesecake... Continue Reading →

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This is another one of those bakes which is proof that practice makes perfect. I first made this over 4 years ago, just shortly after I started baking. I shall not elaborate on that as a picture speaks a thousand words. Fast forward 4 years, after countless entremet, mousse, oven burns and random kitchen accidents... Continue Reading →

Someone once asked me how I number the weeks on my IG feed. So, here's a little secret. Due to the long hours I keep at work (when I am not working, I am usually abroad or sick), the only time I can afford to spend baking would be the weekend. So the week numbers... Continue Reading →

Sometimes it takes me forever to realise an idea in my head, or a recipe I read somewhere. Other times, I get to it almost immediately. This is definitely one of the few recipes that I got to almost immediately. I saw this on the So Goood magazine, and I guess I was intrigued by... Continue Reading →

This bake is very much belated. And the photographs even more so. I know I have been quiet for a while. It's just the rest of life catching up. Anyway, I have an image of these little darlings in my head for the longest time. And really pleased with the way they turned out. I... Continue Reading →

I am officially addicted to Johan Martin's recipes! I browsed the pages every evening, trying to decide which recipe to try next. And this week, I decided to try an "oldie but goldie", the classic chocolate and raspberry combination. This entremet is made up of milk chocolate and raspberry supreme layer, enrobed by a generous... Continue Reading →

Was thumbing through Johan Martin's Signature and this recipe caught my eyes. Specifically, the Baileys cream component caught my eyes. I was initially perplexed by the cinnamon based biscuit and thought I would go for something "safe". Like a chocolate or hazelnut biscuit. But my curiosity got the better of me and I decided to... Continue Reading →

Zhe Rong had been raving about this particularly entremet for the longest time. I thought it looked interesting enough, but, I just don't have mangoes on hand. Until I finally managed to buy some frozen mango purée, and then it was all the business trips and year end holiday. Until one Friday when I finally... Continue Reading →

Sometimes I do get non-chocolate related cravings, and this is definitely one of them. After weeks of business trips, from China to Germany, from room service to X'mas market fare, I was just looking forward to making my own dessert and eating it.Since I still have some Sicilian lemons sitting in my fridge, I decided... Continue Reading →

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