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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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 →

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 →

I have been eyeing this particular Silikomart mold for the longest time. So when it made an appearance at the local baking supply store, I did not hesitate getting one for myself. What I did not realise at that point was how difficult it is to glaze a mousse in this shape properly. I must... Continue Reading →

After my not-so-successful attempt last week, I decided to try a different assembly this time. I have also discovered that "toffee sauce" does not freeze well and made a chocolate shell to encase it. Unfortunately I was a little lazy and ended up with a chocolate shell that is slightly too thick! I still think... Continue Reading →

Following the coffee chiffon a few weeks ago, I have been craving for a coffee dessert. I have not been successful with coffee flavoured entremet, so, I was determined to find some suitable recipes and flavour combination. I decided to turn one of my favourite tart into an entremet. But instead of the accompanying coffee... Continue Reading →

After my not-totally-satisfactory blueberry cheesecake attempt last week, I did more research and realised that, in fact, I have made double fromage cheesecake a few times before. And it's none other than Pierre Hermé's cheesecake mosaïc. So, I used that recipe, replaced the pistachio cheesecake with some lemon juice and zest, and the cherries with... Continue Reading →

Ever since famous Hokkaido cheesecake, LeTAO, arrived at our little red dot, "double fromage" cheesecake is becoming the new "in" dessert. As my prior experience with this type of cheesecake was disappointing, I thought I would try making it at home before investing $28 trying another. During a friend's last trip to Singapore, I promised... Continue Reading →

What's better than a decadent, dark chocolate dessert for Valentine's Day? Trick question. There's nothing better, really. But, to break with tradition, and a close personal second favourite, I decided to make something without chocolate. This petit gâteau is an amalgamation of a few of my favourite non-chocolate components. The only thing I needed to... Continue Reading →

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