The contrast of flavor: Vanilla Mousse with Berry Jelly

Well, this recipe comes from:.......................(which I already write about or you can read about it, ........, again (^_^). I use it many times, and I love this book more and more.
The best points is I don't have to scale down the recipe, and the instructions are clearly illustrated. I have a lot of professional baking books but for me this is the one that is the best for using at home.

As you know me, I love small size dessert so this time I put this dessert into mini cheesecake pan, but you can use 6cm ring molds and make 10 instead of 12.

The contrast between richness of the vanilla mousse and sourness of the berry jelly makes this dessert very delicious. I could have 2 pieces without feeling weight down (ok, it only the feeling, haha), but I do love it and really want you to try it too.

Don't be afraid of the long list of the ingredients and instruction, you can prepare many things ahead of time, like the jelly and the dacquoise.

Note:This dessert needs to prepare ahead, the berry jelly has to firm enough before assemble, and the dessert has to refrigerate before serving.

Vanilla Mousse with Berry jelly
Makes 12 (mini cheese cake pan)

Dacquoise coco
50 g		Egg white
16 g		Sugar
	40g	Icing sugar
A	31g	Almond powder
	21g	Desiccated coconut
		Icing sugar for dusting
Berry jelly
50g		Frozen berries (mixed)
45g		Raspberry puree (you can make the puree by put the frozen raspberry in the food processor)
25g		Superfine sugar (if you puree the raspberry by yourself the amount of the sugar will be 35g)
3g		Gelatin powder
Vanilla mousse
Cream anglaise
	200g	Milk
	60g	Sugar
B		Seed from ½ of Vanilla pod
	40g	Egg yolks
6g		Gelatin powder
280g		Whipping cream
Decoration
300g		Whipping cream
21g		Superfine sugar
		Fresh berry

Make the berry jelly:

Mix the gelatin powder with 2tsp of water.
Mix the raspberry puree with the sugar.
Warm 2 tbsp of the puree mixture in the microwave and pour into the gelatin mixture, stir to combine.

Pour the gelatin mixture into the raspberry puree mixture and stir to combine.
Mix in the frozen berry, the put the mixture into the box, then refrigerate overnight.


Makes the dacquoise:

Preheat the oven to 220°C
Sift the (A) ingredients together, set aside.
Beat the egg whites until soft peaks form, then gradually add the sugar and beat until stiff.
Pour the (A) ingredients into the bowl and fold until combine.

Put the batter into the piping bag (with 6cm plain nozzle) and pipe the batter into round circle (slightly wider than the size of the mold), sprinkle with the icing sugar.

Lower the heat to 200°C
Bake the dacquoise for 14 minutes.
Take out of the oven and let cool on the wire rack.

Make the vanilla mousse:

First make the Creme anglaise:

In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and seeds from vanilla pod together and whisk in a heavy‐bottomed saucepan.

Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil.

Mix gelatin powder with 1 tbsp of water.

Strain the mixture into the bowl to remove any egg that may have scrambled.
Pour ½ cup of the hot mixture into the gelatin mixture, stir to combine.
Pour the gelatin mixture back to the bowl, stir to combine.
Wait until it has completely cooled.

Whisk cream just to soft peaks.

Gently fold 1/3 of the cream into the creme anglaise.

Gently fold back the the creme anglaise and cream mixture into the cream. The mixture will be quite loose.

Assemble:


Line the mold with plastic.
Cut the dacquoise into circle, then place it in the mold.
Pipe the vanilla mousse into the mold.

Then cut the berry jelly into small pieces.
Place the jelly in the middle of the mold, then pipe the vanilla mousse on top.
Refrigerate for 3-4 hours or until firm.

Decoration:


Whip the whipping cream until ribbon stage form.

Take the mousse out of the mold, and place on the wire rack.

Pour the whipped cream over the mousse (the cream will be running down the side of the mousse).

Decorate with fresh berries, now the mousse is ready.

Vanilla Mousse with Berry Jelly

Chicken Farm Bakers' Project #5: Finger Food Party, Mini Polenta Muffins with Prawns and Dill Mayonnaise

This recipe is the only savory one from: Chicken Farm Bakers' Project #5: Let's Celebrate Finger Food Party. I choose this recipe from the reason that it can be prepared ahead ! It's good when you have to make many items at the same times.

When you have a party, it's will be less stress if you don't have to make all the thing in one day.

This muffin is very easy to make, all you have to do is mix all the things up in a bowl, and that is. If you prepare the muffin ahead you just need a little bit of time to make the dill mayonnaise (which is easy, too) and cook the prawns.
I bought this book: Nibbled: 200 Fabulous Finger Food Ideas (Murdoch Party Food) a long time ago but this is the first time for me to try the recipe, and I love it. Actually I love everything in mini size, so this book has a lot of small version of food and sweet, and this time I have to say "Thank You" for my dear friend who host this month project, I really happy making it.

Adaptation From: Nibbled: 200 Fabulous Finger Food Ideas (Murdoch Party Food)

Mini Polenta Muffins with Prawns and Dill Mayonnaise

Makes 30

Muffin
250 g	plain (all-purpose) flour, sifted
110 g	polenta
1 tablespoon	baking powder
½ tsp	salt
55 g	sugar
2	eggs, lightly beaten
125 g	butter, melted
250 ml	milk
Dill mayonnaise
3 tablespoons	finely chopped dill
1 tablespoon	lemon juice
½ tsp	Mustard powder
375 g	whole-egg mayonnaise
30	small cooked prawns (shrimp)

Preheat the oven to 200°C (400°F/Gas 6) and lightly grease 30 mini muffin holes. Sift the flour into a large bowl, add the polenta, baking powder, sugar and salt and mix together well. Add the egg, butter and milk and stir until just combined.

Spoon small amounts into the muffin holes, filling to the top. Cook for 15-20 minutes, or until lightly browned. Turn onto a cake rack to cool.

Mix together the dill, lemon juice, mustard and mayonnaise, and season with plenty of salt and black pepper.

When the muffins are cool, cut a circle from the top then spoon some of the muffin out, and spoon a little dill mayonnaise on the muffin.

Top with a prawn and some freshly ground black pepper.

Chicken Farm Bakers' Project #5:
Mini Polenta Muffin with Prawn and Dill Mayonnaise

Chicken Farm Bakers' Project #5: Finger Food Party, Mini Strawberry Savarins

Another recipe from: Chicken Farm Bakers' Project #5: Let's Celebrate Finger Food Party. "Mini Strawberry Savarins" The recipe is an adaptation from ................ the magazine that I can't live my life without it, haha.

But for this time, I change the recipe a lot, because we are not allowed to use any kinds of the instruments except our fingers, (^_^). So from the sweet that most serve in the plate, I use the paper cup instead (the savarin had to soak up the syrup so it's not easy to pick it up with finger). And I use very simple syrup than the Champagne one, the reason is I don't have the Champagne at home, and anyone who don't drink (or not allowed to drink) alcohol, can enjoy it!
This bread is very easy to make, you don't have to knead anything, just put the ingredient in the bowl and stir to combine. I add a little bit of salt into the ingredients to round out the flavor and control the yeast, anyway the dough rise very quickly, it's good if you don't have so much time. You can use any kinds of fruits if you like, the sweeten cream and the savarin bread can be a good companion to many things up to your imagination.

Mini Strawberry Savarins
Makes 14 pieces (6.5cm savarin mould)

Savarin bread
50g	unsalted butter (melted and cool)
2	eggs
125ml (½ cup)	milk
7g	dried instant yeast
200g	plain flour
¼ tsp	salt
2tsp	sugar
Syrup
50 g	Sugar
50g	water
Crème Chantilly
100 ml	Whipping cream
2 tsp	Superfine sugar
½ tsp	Vanilla extract
Decoration
2tbsp	Strawberry jam
14	Small strawberries

Whisk eggs with 2 teaspoons sugar. Place milk in a small pan and heat to lukewarm, then stir in yeast.

Place flour and salt in a large bowl, whisk to combine, stir in egg and milk mixtures until just combined, followed by 50g melted butter (don’t overmix).

Cover bowl and leave in a warm place until dough doubles in size (about 30 minutes).

Preheat the oven to 180°C Using a piping bag with a plain nozzle, pipe dough into 6.5 x 6.5cm savarin moulds. Place moulds on an oven tray and bake for 12- 15 minutes or until risen and pale golden.

Make the syrup:

Place the sugar and water in a pan, and bring to boil.

Turn out savarins and place in the hot syrup until well soaked (or brush it heavily). Carefully remove and place on a wire rack over a tray to drain.

Assemble:

Pour the cream into a bowl, add the sugar and the vanilla extract. Using a balloon whisk or electric beaters, whip the cream until stiff peak forms.
Pipe the cream to fill the top of the savarin.

Put the jam in the microwave and heat for 40 seconds (or until melted).
Brush the strawberry with the jam and place the strawberry on top of the savarin.
Place the savarin in the paper cup.

Now the savarin is ready, ^ ^.

Chicken Farm Bakers' Project #5: Mini Strawberry Savarins