Just a travel note….
** image courtesy of Inmagine **
Thank you for stopping by. Just a note, I’m away on a short holiday in Shenzen, where the weather is still pleasant with a lot of sun. Going to lie down by the pool sipping coconut juice. *it’s been almost a year now…. wow, I miss that* I’ll be back next week and catch up with all of your requests :D
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Rosewater Panna Cotta
I love it!
ROSEWATER PANNA COTTA
(makes 6/7 pcs)
* 100 gr caster sugar
* 500 ml heavy cream
* 100 gr sour cream
* 4 tbs rosewater (dillute in 1 cup of water)
* 10 gr gelatine powder
* sprinkles of vanilla crystal
1.) Heat sugar, vanilla & rosewater + water in a pan
2.) When sugar dissolved, add gelatine. Careful not to boil
3.) Whisk it until gelatine dissolves completely
4.) Add heavy cream. Cook through
5.) Pour mixture into panna cotta moulds
6.) Let it cool - refrigerate for 4/5 hrs until set.
7.) Drizzle with rosewater syrup
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Strawberry Cupcakes
I love cooking. But baking is still a pretty new thing for me. Although I used to watch and help mom baked when I was a kid - she’s quite an expert in that field and does it as her side business, none of her baking skills seem to stick with me. My baking experience so far hasn’t been exactly a smooth ride; lots of hiccups that ends up in baking disasters. You name it, I’ve been through all of them: burnt cakes, underbaked bread, flat head muffins, dough that won’t rise and budge, etc. But not today
I wasn’t really planning on baking anything when I saw these beautifully ripe strawberries from Beijing stacked up on a display in the supermarket. They smell soooo sweet. I have to get them. Will decide later what to do with them.
Flipping through some cook books, I think I found a recipe from 500 Cupcakes Recipe Book. So simple to make and so wonderfully creamy with quite a distinct strawberry scent in it. Beautiful!!!
STRAWBERRY CUPCAKES
Simple yet sophisticated!
Ingredients:
* 225 gram unsalted butter - softened
* 225 caster sugar
* 225 self-raising flour
* 1 tsp baking powder
* 4 eggs - room temp
* 1 tsp strawberry essence
* 1 cup chopped fresh strawberries
For ICING:
* 200 gr cream cheese
* 375 gr icing sugar, sieved
* 225 gr unsalted butter, softened
* pink food coloring
* silver balls/sliced fresh strawberries
~ Whisk all with electric whisk until smooth
Directions:
1.) Preheat oven 175C/350F - prepare baking cases in muffin tins
2.) Combine butter, sugar, flour, baking powder, eggs & essence
Beat with electric whisk until light and creamy
3.) Stir in chopped fresh strawberries
4.) Spoon batter into cases. Bake for 20 mnts
5.) Remove cupcakes and cool on a rack
6.) Spread icing on top of cupcakes
Recipe from 500 Cupcakes
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