♡A Thorny Weekend-We are all so happy with them♡

We were in a treat of durian yesterday. Hubby and myself had bought some durians. Probably a little too much but I had plans to make a durian cake during the weekends.

Yes, it was a excellent decision with my durian mission. These durian moussr were a great hit amongst us. We loved these durian mousse so much that we can just eat them as they were...

 I was too lazy to make the sponge cake so I had use the ladyfingers and piped the durian mousse on them and stacking them up on twos.

 I would say these Durian Mousse Sticks were fantastic as it was just nice for one person. The durian mousse portion was just right, it was easier to eat, suitable for a quick dinner dessert for all the durian lovers.

 Having some balance mousse, I decided to bake a little sponge cake and stacked them up into a small little squarish durian mousse cake.

 These cake was more welcomed by my hubby and Nat as they preferred more durian mousse:))

As for me and my friend, Michelle, who came over today for her swissroll baking session, loved both versions of the durian mousse.

Sharing this great durian mousse recipe as adapted from Katherine Kwa

Ingredients:

(A)

2 egg yolks

50g sugar

2 tsp custard powder

50ml milk

Put all ingredients in a bowl. Mix them over a pot of simmering water. Mix until mixture becomes thick.

(B)

1 tbsp gelatine

60ml water

Mix ingredients and mix them over a pot of simmering water. Mix until well dissolved.

(C)

300g puree durian

Mash and sieved the durian flesh

(D)

250g whipped cream

Mix (A) + (B) + (C), mix well. Add in (D) and mix well until well blended.

You may wish to either use the ladyfingers or bake a sponge cake to go along with these fantastic durian mousse:))

Strawberry & White Chocolate Mousse Cake

I had been food blogging and searching last week for some yoghurt recipe and I happened to see this recipe and the review about this mousse cake was fantastic. Thus I was rather tempted to try this recipe out. I managed to buy 6 boxes of Korean Strawberries from NTUC, luckily that was a promotion that day when I bought the strawberries:-D

Strawberry & White Chocolate Mousse Cake

Besides making it a cake, I decided to make some of these mousse cake in these little cups. Don't they look pretty?
But it was a pity, that these mousse didn't seem to be fantastic as the reviews had mentioned...

The recipe had asked to sieve the batter before we refrigerate the mousse cake to make it smoother. So I did sieved the batter, but the after cake, I can still taste the "roughness" of the cake. End up, it doesn't taste much like a mousse cake, as mousse is supposed to be smoother..:-(

The other challenge was the white chocolate. As I did not have a microwave oven(which I am going to get one soon:-p), I have doubled boiled the white chocolate, but it did not melt smoothly as well. Perhaps, that had also caused the "roughness" in my mousse cake???

Here is the whole cake I made.

Even my hubby and my girlfriend and her hubby did not really enjoyed it.. My boss and colleagues and my gilfriend's daughter, on the other hand, enjoyed this cake though.. My boss had said it was very delicious and she loved it soooo much... Hmmm, I guess it's up to individual preference perhaps???

Here is the recipe adapted from BBC Good Food

Ingredients:

(with slight modifications)
175g digestive biscuits
75g /2½ oz butter , melted
400g white chocolate (I used 350g)
400g strawberries (I used 350g)
300g tub full-fat soft cheese (I used 250g)
200ml double cream

Method:
1. Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
2. Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
3. Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
4. Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

Perhaps you will like this cake. Hope you have fun trying it:)