June 18, 2006

Baking Class: Petite Desserts in Plastic Rings

Update: Recipe in English is now available
14/9/06: Mandarin Surprise & Strawberry Bavarois
29/10/06: Black Forest Mousse & Tiramisu

 
Pictures from the last baking class of NCC-Titan.. enjoy.

Pandan Tiramisu
 

Pandan Tiramisu


Click on images for bigger view

  
Strawberry Bavarois | Black Forest Mousse
 
  
Mandarin Surprise | Pandan Tiramisu & Mandarin Surprise


Under consent of Dewi Anwar of Kitchen Craft, I proudly present: The Recipes of Mandarin Surprise and Strawberry Bavarois
 
Mandarin Surprise
By: Dewi Anwar
(Modified from Key Lime Cheesecake by Yasaboga)
 
Cake base:
Genoise Sponge cake/any sponge cake you favor
 
Cheese mousse:
200 gr cream cheese
125 gr heavy cream, whipped until thick
90 gr castor sugar
30 ml (2 Tbsp) fresh squeezed lemon juice
30 ml (2 Tbsp) Sunquick mandarin concentrate
10 ml (2 tsp) gelatine powder
40 ml water
 
Garnish:
7 plastic band (for molding), shaped into ring (round, or other shapes), stick the ends with cellophane
1 can mandarin oranges, drained
Yellow/orange jelly candies
Whipped cream
½ package yellow/orange agar, boiled with 500 ml water. Or you can simply use your favorite jello for the top layer.
 
Instruction:

  1. Cut the cake using your plastic ring, put the cake at the bottom of the ring. Arrange some mandarin oranges on the cake base. Set aside.
  2. In a double boiler, dissolve gelatine with hot water, set aside.
  3. Beat cream cheese and castor sugar until soft. Beat in lemon juice, mandarin concentrate and gelatin until well blended. Turn off the mixer.
  4. Gradually fold in whipped cream, blend well with spatula.
  5. Pour the mousse onto the cake base (it’s easier using piping bag). Refrigerate until set.
  6. Pour agar/jello on top of mousse, refrigerate until the topping set.
  7. Garnish with whipped cream, oranges and jelly candy, or as you like.

 
———————
 
Strawberry Bavarois
By: Dewi Anwar
 
Cake base:
1 vanilla sponge cake
 
Strawberry mousse:
150 gr fresh strawberry
80 gr sugar
50 gr cornstarch
3 egg yolks
500 ml milk
2 Tbsp gelatine powder
200 ml thick cream, whipped until thick
1 tsp vanilla extract
 
Garnish:
Whipped cream
Fresh strawberry, slice thin
Plastic band (for molding), shaped into ring (round, or other shapes), stick the ends with cellophane
 
Instruction:

  1. Clean strawberries from the stems, process in a blender with 1 Tbsp sugar until smooth.
  2. Mix cornstarch with egg yolks and 4 Tbsp milk until well blended.
  3. Heat the remaining milk with sugar and vanilla. Stir in cornstarch mix. Continue stirring until thick and boiling. Let cool. Stir in strawberry puree, mix well. Set aside.
  4. In a double boiler, dissolve gelatine in 2 Tbsp hot water, let cool.
  5. Stir gelatine into custard mix, blend well. Fold in whipped cream, mix well.

 
Finishing:

  1. Cut the cake using your plastic ring, put the cake at the bottom of the ring (cut 2 cake base for each ring). Arrange some strawberry slices on the cake base in upright position.
  2. Pour in strawberry mouse onto the cake base (it’s easier using piping bag). Put another cake base on the mousse. Top the cake with whipped cream, garnish with fresh strawberry.
  3. Refrigerate for 1-2 hours.

 
———————
 
Black Forest Mousse
By: Fatmah Bahalwan
 
100 gr dark cooking chocolate, melted
1 egg yolk
100 ml heavy cream, whip until thick
5 gr gelatine, dissolve in a little water, heat in a double boiler until clear
1 Tbsp rhum (optional)
5 chocolate biscuit, finely crushed
 
Garnish:
Plastic band (for molding), shaped into square ring (or other shapes), stick the ends with cellophane
Whipped cream
Ganache
Chocolate spirals (or other garnish as you like)
 
Instruction:

  1. Prepare the plastic mold, put it on serving dish. Press crushed biscuit into the mold.
  2. Turn on a double boiler. Beat yolk until frothy and begin to thicken. Continue beating in double boiler, until the yolk is warm to the touch. Remove from heat.
  3. Pour gelatine in a thin steady stream, blend well using spatula or electric mixer at lowest speed.
  4. Pour melted chocolate, blend well. In this point, if the batter is still warm, wait until it reaches room temperature before adding whipped cream, otherwise the cream will melt and the light moussy texture won’t be accomplished.
  5. Fold in whipped cream, blend well. Add rhum (if using), blend well.
  6. Pour mousse into plastic mold, on crushed biscuit. Let it set and cool in refrigerator.
  7. Prior to serving, carefully remove the plastic band and garnish the chocolate mousse with whipped cream, ganache and chocolate spirals (or any garnish you favor).

 
———————
 
Tiramisu
By Fatmah Bahalwan
 
250 gr mascarpone cheese
300 ml heavy cream
100 gr confectioners/powdered sugar
½ tsp vanilla extract
4 egg yolks
50 gr castor sugar
 
For assembling:
2-3 Tbsp instant coffee, dissolve with 150 ml warm water, let cool
1 Tbsp sugar (optional)
150 ml kahlua/rhum (optional. On halal side, substitute with same amount of very strong coffee –espresso or strong instant coffee dissolved in water– make sure you reach strong coffee flavor)
20 lady fingers biscuits or 2 or 3 sponge cakes (22 x 22 x 2 or 3 cm), any flavor. For Pandan Tiramisu, use Pandan Sponge Cake. Make it using your favorite sponge cake recipe and add 1 Tbsp of pandan pasta (or fresh pandan juice).
 
Garnish:
Whipped cream and cocoa powder
 
Instruction:

  1. Beat mascarpone cheese until just soften (only to eliminate lumps). Set aside.
  2. Whip heavy cream and confectioner/powdered sugar until stiff. Set aside in refrigerator.
  3. Beat egg yolks with castor sugar and vanilla extract until frothy and begin to thicken, then continue beating in a double boiler until the batter is warm to the touch. Remove from heat while continue beating until the batter reaches room temperature again. Turn off the mixer.
  4. Fold mascarpone cheese into whipped cream, blend well using spatula or electric mixer at lowest speed. Fold in yolk batter, blend well. You’ve just made the famous tiramisu cream :)

 
Assembly:

  1. Mix sugar, coffee and kahlua/rhum (if using), set aside.
  2. Prepare rings, or springform pan, or tall glasses. Put one sheet of cake in a ring/pan. Brush the cake with coffee mixture until damp. If using lady fingers, dip the biscuits in coffee mixture so it absorbs some liquid but still firm enough to hold its shape. Arrange the biscuit in a tall glass or ring or pan. Pour 1/2 or 1/3 of tiramisu cream on the cake/biscuit base, level the surface with spatula. Make 2 or 3 layers of these. Garnish the top with whipped cream and cocoa powder.
  3. Refrigerate for at least 4 hours for the cream to set and the flavor to blend nicely together.

 
Note:

  • Mascarpone cheese is beaten just to eliminate the lumps, the cheese won’t be fluffy or doubled in size. So if you’re using certain brand that is famous for its uncompromising sensitivity to movement and temperature (in my case, it’s Puglia), be careful, you might ruin the cheese if beating for a little bit too long. If you’re using this kind of cheese, usually the cheese is soft enough so you might skip this process. Just throw it directly into the whipped cream.
  • It is important to let the yolk batter reaches room temperature again while continue beating, after removing it from the double boiler. If the batter is still warm when the cheese and cream were added, it will melt the cheese and cream and ruin everything.
  • This is the same Tiramisu recipe as on this page, only translated into English. So don’t be confused.

Posted under Cake, Dessert, Chocolate, Baking Class at 2:28 pm | Link |


25 Comments »

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  1. Comment by Budi Sutomo — June 21, 2006 @ 7:29 am

    wow………..jadi laper lihat tiramisu, enak…enak…enakk!. resepnya mana? salam kenal

    Resepnya sama kayak Tiramisu Klasik. Linknya udah tuh di atas.. Apa kabar mas Budi? ————–Riana

  2. Comment by Bea at La Tartine Gourmande — June 21, 2006 @ 1:09 pm

    Beautifully done! I would love to make a fraisier and a Tiramisu as pretty!

  3. Comment by maruko — June 22, 2006 @ 9:14 am

    bagus banget…….jadi kepingin bikin nie……….

  4. Comment by nda — June 22, 2006 @ 9:23 am

    mbak riana, salam kenal ya…aku sring mampir sini mengagumi kue2 cantik…tp mbak kok url-nya gak bisa dibuka yah..pengen blajar nih :)

    Url yang mana say? ————-Riana

  5. Comment by Sally — June 24, 2006 @ 9:08 am

    Kalau di Indonesia bisa dapat mascarpone cheese di mana ya? KAlau di luar sih di supermarket biasa juga ada… tapi kalo di indo kok susah banget sih?

    Kamu nyarinya di kelurahan kaliii.. kekeke..
    Banyaaaaak tauuuuuuuuuk….. di Carrefour, Giant, Hero, D’Best, etc. Coba teliti lagi bagian dingin-dingin di supermarket besar. Happy hunting! —–Riana

  6. Comment by dayana — June 26, 2006 @ 12:14 pm

    Buat Sally: Sal, gampang kok cari mascarpone, di karfur juga ada. Tp di cek tgl kadaluarsa nya yah..

    Mbak Riana, cara nyetak tiramisunya di plastik gimana tho?? Trus klo mau beli plastiknya itu bilangnya apa? dulu aku pernah bilang mau beli mika, tp org yg jual gak ngerti.. (malah dikiranya mika yg utk nyampul buku, boowww) heheehhe..

    pengen deh buat…
    makasiihhh

    Cakenya dicetak pake mika yang udah dibentuk, lalu krim tiramisunya dituang di atas cake, biarin di kulkas lk 4 jam. Plastik mikanya gak perlu dibuka.
    Hehehe… bilang aja “beli plastik mika potongan yang ada selotipnya”. Panjang yeee…. ———Riana

  7. Comment by Bea at La Tartine Gourmande — June 29, 2006 @ 7:06 pm

    please please, can I have the recipe in English? Or you come and make it to show me ;-)

    Bea! :D
    There are 4 recipes of them. Tiramisu, Strawberry Bavarois, Black Forest Mousse, and Mandarin Surprise. Pick one :) ————–Riana

  8. Comment by Eva — July 17, 2006 @ 3:54 pm

    Hallo mbak, salam kenal ya ! =:) saya sering mampir ke sini mengagumi hasil karya mbak, baik dekorasi kue, masakan or foto2 yg bagus banget. Saya juga punya kamera seperti mbak, tapi belum tau cara buat foto sebagus itu, boleh minta diajarin mbak ? hehe.. saya sdh coba liat instruksinya di buku, tapi kok blm berhasil =;O mohon petunjuknya, mbak ! thanx a lot ! =;)

    Jangan pake blitz. Gunakan cahaya alami (matahari) dan perhatikan arah sumber cahaya. Bersihkan area sekeliling objek foto dari benda2 yang akan mengganggu perhatian mata. Untuk foto jarak dekat, aktifkan mode macro (gambar bunga). Jangan ragu2 bikin puluhan shot untuk mendapatkan satu yang terbaik. Do it by learning it, not the other way around. Practice, practice, practice.
    Happy shooting! ———-Riana

  9. Comment by sha — August 11, 2006 @ 5:22 am

    Hello Riana,
    The cakes looks lovely and delicious. Hope to try it out. Is it alright to ask you for the recipes for both the Mandarin Surprise and Strawberry Bavarois? Thanks.

    Hi Sha,
    Mandarin Surprise recipe can be found on Kitchen Craft, a beautiful food blog belongs to my friend, Dewi, who taught the class with me and is the creator of the recipe. I’m affraid it’s still in Bahasa, as well as the Strawberry Bavarois recipe. Let me translate them first, then I’ll get back to you. Bear with me, ok? —————Riana

  10. Comment by Rice & Beans — August 12, 2006 @ 1:15 am

    These are the recipes I mentioned in my previous comment. Can you post them?

    There are 4 of them, I’m affraid they’re all still in Bahasa. I’ll find time to translate them. Bear with me! ———-Riana

  11. Comment by Rini — August 19, 2006 @ 8:47 pm

    Salam kenal mb Riana…sering mampir kesini…..hmmm kuenya cantik2x lho…..tapi beli dimana ya kalo cetakan plastik mika…….maksudnya di Indo belinya dimana…
    Makasih ya ….
    Rini

    Rini, di TBK banyak say.. –Riana

  12. Comment by Lesca — September 4, 2006 @ 10:40 am

    Salam kenal Mbak Riana. Saya sering jalan2 ke blog ini untuk menikmati gambar2 kue yang luar biasa cantik2 :) Bikinnya pasti susah ya … :(

    Gak susah koook… Pilihnya jangan yang susah dulu. Yang gampang aja. Nanti ketagihan deh :) Salam kenal juga ya ————Riana

  13. Comment by teta — September 4, 2006 @ 9:11 pm

    Hai mbak Riana salam kenal dari teta di singapura. Mbak ri pasti sahabat dekatnya “almarhumah Inong” teta turut berduka cita,nggak nyangka secepat itu “inong” meninggalkan kita semua. Alhamdulillah saya sempat juga dibuatkan cake ulang tahun untuk anak teta. Mudah2 an mbak Riana menerima perkenalan dari teta ini. Kita semua merasa kehilangan sosok maha guru. Boleh saya coba nggak resep2nya .looks mammammia…..

    Hi Teta, makasih udah mampir ya. Iya, semua yang pernah kenal Inong pasti sangat-sangat bersedih. Inong temannya banyaaaak. Aku hanyalah satu dari sekian banyak teman yang diterima dengan tangan terbuka di rumahnya waktu dia masih di Jakarta.
    Salam kenal ya, silakan dicoba resep-resep di sini, semoga bermanfaat. ————Riana

  14. Comment by Lesca — September 5, 2006 @ 10:01 am

    Mbak Ri, aku mau coba bikin mandarin surprise-nya. Doain ya! Biar ga gagal2 banget :-p Btw, thanks banget udah mampir ke blog-ku ya… :D

    Good luck, my friend! Ditunggu hasilnya di Pejaten, hihihi ————-Riana

  15. Comment by Larisa — September 16, 2006 @ 9:37 am

    Mba Riana, kalo plastik mika tuh inggrisnya apa sih? Aku di US pengen nyari, tapi engga tau namanya apa. Thanks yah!

    Nahlo, apa ya? Kayaknya kamu deh yang lebih tau :) Pokoknya cari aja plastik bening yang agak keras/kokoh/tebal, tapi cukup lentur untuk dibentuk lingkaran. Atau bisa juga pake ring biasa, tapi harus hati-hati nanti ngeluarin kuenya dari ring. Kelebihannya mika, kuenya bisa langsung dihidangkan dan dimakan langsung dari ring mikanya. Semoga sukses ya.. —————-Riana

  16. Comment by Jacelyn — September 27, 2006 @ 1:25 pm

    Hi, can i have the recipe for the pandan tiramisu and black forest mousse in English? Thxs alot!

    Hi Jacelyn,
    sorry to keep you waiting. But the Black Forest Mousse and Tiramisu recipes in English is now ready up there. I hope you like it! ——-Riana

  17. Comment by Emmy — October 8, 2006 @ 8:23 am

    Hi, just want to say thank you for posting these recipes in English! All your cakes look soooo yummy and you took so good photos!

  18. Comment by mas — October 28, 2006 @ 11:43 pm

    Hi,

    I’d appreciate if you could email me. I’d like to know more about mandarin surprise.

    Thanks.

  19. Comment by Evan — October 29, 2006 @ 4:11 am

    hi riana, got to know the recipes from jace’s blog :p gonna try them out. they look lovely!! thx for sharing the recipes. and once again, GREAT PHOTOS!!!

  20. Comment by Lita Patty — October 30, 2006 @ 11:44 am

    Mbak Ri,
    Mo nanya nich Mbak saya itu mencoba buat sponge cake yang atsnya pake busa putih telur trus di siram lagi sama agar2 atasnya, waktu pertama saya bikin hasilnya boleh dibilang memuaskan, eh pas saya coba untuk kedua kalinya kok gagal ya ? yaitu agar susu dan putih telurnya nggak mau jadi satu (agar2 susu mah tetap agar2 susu, trus busa putih telur ya busa sendiri). waktu saya buat busanya itu, karena takut flu burung maka pas sudah saya capurkan antara putih telur dan agar yg sdh menduidih itu saya masak ulang sampai mendidih lagi, apakah itu berpengaruh ya Mbak ? terus terang saya parno buanget sama flu burung nich , sebelumnya maaf klu nanyaan terlalu bodoh. Makasih buat jawabannya Mbak.

    Iya, sewaktu dimasak lagi, putih telurnya jadi hardboiled, alias matang keras, seperti telur rebus, jadi gak bisa lagi nyampur dengan susu. Gak perlu dimasak lagi, asal nyampurnya panas-panas putih telurnya mateng kok.Nyampurnya sambil diaduk atau dimikser kecepatan paling rendah. Perlahan-lahan tuang adonan agar2 panas ke dalam putih telur sambil terus dimikser kecepatan rendah atau diaduk. Setelah itu, sambil nunggu uapnya hilang, adonan harus sering-sering diaduk supaya putih telurnya tetap menyatu. Karena pada dasarnya kalo didiamkan memang beliau berdua ini akan memisah. Jadi selama proses pendinginan harus sering diaduk. Kalo uapnya udah hilang dan puddingnya jadi hangat dan akan segera membeku, baru tuang ke cetakan. Hope it helps ya ———–Riana

  21. Comment by irene rodriguez — May 28, 2007 @ 11:07 am

    Thank-you for sharing as I surly do enjoy the pastries that I had while visiting Singapore.

    May I ask which Pastierre School you went to, and do they have a url?

    Thank-you,

    Irene

    Hi Irene, I didn’t formally go to any patisserie school. But my baking teacher and some of my friends do throw classes regularly. Check here http://www.NCC-Indonesia.com. Thanks! ———-Riana

  22. Comment by Susan — June 6, 2007 @ 3:10 pm

    Hi Mba,

    Ternyata mba Riana dkk itu punya cooking class juga ya? ato yang NCC itu ya mba? Aduh sorry nih tanya2 mulu, soalnya aku baru2 ini aja nge-browse situs dapur :) . Mau donk infonya mba….. tks ya.

    Susan

    Iya, ini yang di NCC itu :) ——–Riana

  23. Comment by Karin — June 13, 2007 @ 3:13 pm

    Hi Mbak Riana,
    Aku terkesan banget liat kepiawaian-mu bikin kue2 yang cantik ini..Mbak aku mau nanya dong, aku kan lagi belajar bikin Vanilla Panacotta, nah salah satu ingredients-nya itu harus pakai vanilla extract atau vanilla seed, nah aku udah muter2 Giant, Carrefour sampe Food Hall tapi gak ada yang jual tuh..hiks..gimana ya mbak? Karena di petunjuk resep itu katanya jangan pakai vanilla artificial flavor karena rasanya nanti kurang “vanilla” gitu…mohon petunjuknya dimana aku bisa beli vanilla extract atau vanilla seed dan juga cinnamon stick…thanks a lot before! :-)

    Di toko bahan kue ada, say.. Banyak.. ———Riana

  24. Comment by Yana — February 28, 2008 @ 4:48 am

    Mbak riana, masih ngajar terus di NCC ya? duuuw..aku pengen bgt deh join kursus nya kalo pas mudik indo ntar. Semoga jodoh bisa ketemu mbak Riana yaaa..- Yana -

    Masih, say… Amiiiin, semoga masih ada umur :) ———Riana

  25. Comment by Animah — March 17, 2008 @ 2:45 pm

    Salam kenal mba riana,
    kepingin menghadiri kelas di NCC tapi gimana ya. Saya org Malaysia, tapi kelihatannya NCC lebih advance ilmunya. Apa2 pun harap mba dpt membantuku. Sila email butirannya jika boleh.

    Animah, jadwal dan materi kursus bisa dilihat di http://NCC-Indonesia.com. Duh, gak ada yang lebih advance-lah.. semua sama aja :) —————-Riana

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