Chocolate & Cheese Souffle w/Bird's Nest

Ingredients :

• 1 Egg yolk
• 2 Egg white
• 5/2 tbsp sugar
• 30g Cream cheese
• 100 ml fresh cream
• Some instant bird's nest & chocolate powder

Method :

1. (1) Place the cream cheese in room temperature to make it soft. Beat the egg
   yolk & add in sugar in 2 times until firm. Then, add in cream cheese.
2. (2) Blend the fresh cream & egg white until firm separately. Then, add in fresh
   cream & egg white into cream cheese. Mix well.
3. (3) Pour the ingredients into the mould & cover with food wrap & fringe for
   5 hours. Take out & sprinkle with chocolate powder & serve with bird's
   nest.

White Chocolate Peach Mousse Accompanied w/Bird's Nest

Ingredients :

• 3 Egg yolk
• 3 Egg white
• 2 tbsp sugar
• 250 ml double cream
• 1 pc canned peach
• 200g White chocolate
• Some instant bird's nest

Method :

1. (1) Blend the canned peach into mash.
2. (2) Melt the white chocolate with hot water underneath. Cool down & mix well
   with egg yolk & mashed peach.
3. (3) Blend the double cream until firm & add in ingredient (2).
4. (4) Pour in sugar into egg white gradually. Add blend it until firm. Then, add in
   ingredient (3).
5. (5) Pot it into the glass & fringe for 5 hours. To serve with instant bird's nest.

Strawberry with Apple Cider Jelly

Strawberry with Apple Cider Jelly

Ingredients (6 cups) :

• 2 tbsp sugar
• 2 tbsp lemon juice
• 1 tbsp gelatine powder
• 6 Strawberries
• 300 ml Apple cider

Method :

1. (1) Place a strawberry in each of 6 small cups.
2. (2) Mix sugar, gelatine & lemon juice. Let sit in a hot water bath
   & stir until sugar & gelatine is dissolved.
3. (3) Add apple cider to the above mixture. Stir well. Pour into the
   little cups & chill in the fridge for 2-3 hours. Serve.

White Chocolate & Caramel Napoleon w/a Bittersweet Chocolate Ice-Cream

White Chocolate & Caramel Napoleon w/a Bittersweet Chocolate Ice-Cream

Ingredients :

• 100g New puff pastry


• 120g Old puff pastry


• 100g white chocolate


• 2 Egg yolk (beaten)


• 200g Cream


• 80g Sugar


• 1 scope chocolate ice-cream

Caramel Mousse :

• 80g Sugar


• 200g Cream


• 2 Egg yolk (beaten)

Method :

1. (1) Caramel mousse : Beaten the cream until firm. Boil the sugar until
   brown & add in egg yolk & cream. Mix well & fringe for overnight.


2. (2) White Chocolate mousse : Beaten the cream until firm. Then, add in egg
   yolk & white chocolate. Mix well & fringe for overnight.


3. (3) Use a flour roll to make the new & old puff pastry into the same size
   in rectangular shape. Open the new puff pastry from the side & put in
   3 ieces of old puff pastry. Then, roll it into a thin piece.


4. (4) Cut the thin pastry into triangular shape. Put into the oven & bake until
   golden yellow & crispy.


5. (5) Take out the crispy pastry & brush on caramel mousse. Then, brush white
   chocolate mousse on next layer. Repeat these procedures to make 4 layers.
   Sprinkle with chocolate powder, serve with fruits & chocolate ice-cream.

Mango Mousse

Mango Mousse

Ingredients :

• 35 Water
• 120g Icing sugar
• 500g Cream
• 10g Gelatine
• 500g Mango puree
• 1 Lemon juice
• 100g Strewberry
• 10g Grand Mariner

Method :

1. (1) Sieve mango puree, grand mariner, icing sugar & lemon
   juice mixture thoroughly.
2. (2) Rinse & half stewberries.
3. (3) Mix gelatine with water, then melt gelatine over hot water.
   Put into the mango puree mix. Finally fold in the cream
   gradually.
4. (4) Pour the mixture into the top with stawberries slices.
   Chill until set.

Mango Pudding

Mango Pudding

Ingredients (4 portions) :

• 4 Mango
• 1 Egg white
• 100 ml water
• 350 ml fresh cream
• 1 pack of mango jelly powder

Method :

1. (1) Cut 2 mango into small pieces and the remaining to
   liquidize. Chill in refrigerator.
2. (2) Mix jelly powder with water in large bowl. Stir over
   hot water until completely dissolved.
3. (3) Mix jelly with fresh cream, chilled mango puree and
   whisked egg white. Chill in refrigerator until begins
   to set. Remove. Whisk vigorously to consistency of
   whisked fresh cream. Gently mix in diced mango.
   Pour into pudding mould. Chill in refrigerator until
   set.

Remark :

• (1) You must dissolve jelly in the minimum amount of
  water, otherwise the pudding will not set.
• (2) When you whisking, the temperature of jelly mixture
  is also important. Too cold the mixture will set and
  too warm it cannot hold air, which would affect the
  texture of pudding.
• (3) If mango jelly powder is not available, one may use
  2.5 oz gelatine powder & 2.5 tbsp sugar.

Biscuit Pudding Cake

Biscuit Pudding Cake

Ingredients :

• 100g Sugar
• 500 Water
• 180 Egg yolks
• 2 Milk
• 1 Cream
• 1/4 Gelatine

Method :

1. (1) Crush the biscuit & mix 80g of the crumbs with coco powder.
2. (2) Whip the cream to soft peak, add condensed milk, vanilla seeds &
   sugar. Whip well.
3. (3) Layer the cake mould with biscuit & cream mixture alternatively.
   The top layer should be biscuit. Freeze to make a cake or chill to
   make pudding.

Chocolate Puff

Chocolate Puff

Ingredients :

• 2 Egg
• 75g Flour
• 50g Butter
• 125 ml water
• 150g Chocolate chunks
• 100 ml sweet cream
• Some salt

Method :

1. (1) Preheat oven at 180 oC, grease baking tray.
2. (2) Sieve some flour on plate, beat egg.
3. (3) Add oil & salt to water, bring to boil. Quickly pour flour into boiling water,
   stir constantly, and then remove from fire. With a wooden spoon, swiftly mix
   the flour till soft.
4. (4) When flour is cooled down, slowly ad egg mixture & keep stirring.
5. (5) Put mixture in a piping bag, make 2-3 inches long strips on baking tray, each
   much be of the same size.
6. (6) Bake for 15-20 mins.
7. (7) Beat cream till stiff, set aside. Place coarsely chopped chocolate in the top of
   a double boiler over hot, not simmering, water. Melt the chocolate, stirring
   until smooth.
8. (8) Cut open baked chocolate puff, cool down slowly.
9. (9) Fill the puff with melted chocolate, finally pipe cream in the middle.

Cherry Jubilee

Cherry Jubilee

Ingredients (4 portions) :

• 1 can of cherry
• 1/2 Lemon
• 2 tbsp sugar
• 1 tsp butter
• 2 tbsp fresh cream
• 1 box of vanilla ice cream
• 2 tbsp kirsch
• 2 tbsp cherry brandy

Method :

1. (1) Drain cherry and remove the syrup, but remain the
   syrup; Cut peels from lemone & juice.
2. (2) Cook sugar over moderate heat until lightly browned.
   Mix in butter. Fry lemon peels for a short while. Add
   cherry & fry for 2-3 mins.
3. (3) Flambee with kirsch and cherry brandy. Stir in 1/2
   portions of cherry syrup & lemon juice.
4. (4) Cook to sauce consistency.
5. (5) Remove lemon peels. Arrange cherry on plate. Add
   fresh cream to sauce. Top ice cream & cherry with
   sauce.

Remarks :

• (1) Chopped almonds can also be served with the dish.
• (2) One may omit the kirsch and cherry brandy and
  substitute with 1/2 quantity of brandy, if they are
  not available.

Konnyaku Jelly w/Strawberry & Blueberry

Konnyaku Jelly w/Strawberry & Blueberry

Ingredients :

• 90g Sugar
• 900 ml hot water
• 20g Blueberry
• 20g Strawberry
• 4 pack of Konnyaku jelly (52g)

Method :

1. (1) Boil water, add in Konnyahku jelly powder. Stir well.
2. (2) Add in strawberry & blueberry. Stir well & pour in a
   large mould. Leave for 1/2 hour.
3. (3) Unmould the jelly with it set. Decroate with mint leave.

Ribena & Konnyaku Jelly

Ribena & Konnyaku Jelly

Ingredients :

• 200 ml hot water
• 1 pack of Konnyaku jelly (16g)
• 375 Ribena (diluted)
• Some strawberry & blueberry

Method :

1. (1) Boil water, add in Konnyahku jelly powder. Stir well.
2. (2) Heat the Ribena solution and add Konnyahku jelly
   powder. Stir well.
3. (3) Add in strawberry & blueberry. Stir well and put in
   small pudding mould. Leave it coll.
4. (4) Unmould the jelly after 1/2 hour. Serve.

Water Melon w/Muscato Ice Cups

Water Melon w/Muscato Ice Cups


Ingredients (2 portions) :

• 1 Taiwanese black beauty water melon
• 1 cup Muscato

Method :

1. (1) Wash melon. Drill a small hole on the top of the
   melon & pour in Muscato through a funnel. Freeze
   for 4 hours.
2. (2) Half melon. Scoop out flesh with a large spoon &
   put in large bowl. When all the flesh is scooped
   out & arrange the flesh back to the 2 empty shells.
   Serve.

Remarks :

• (1) Muscato is an Italian dessert wine. If you think it's
  too sweet, you can use gin or vodka instead.

Cream Puff w/Ice-Cream & Fresh Fruit

Cream Puff w/Ice-Cream & Fresh Fruit

Ingredients (8 portions) :

• 100g Water
• 60g Butter
• 1/4 tsp salt
• 1 tsp sugar
• 3 Eggs
• 100g Flour

Filling :

• 8 scoops ice-cream
• Some strawberry, blueberry & icing sugar

Method :

1. (1) Preheat the oven 200oC for 10 mins.
2. (2) Combine butter, water, slat & sugar in a saucepan. Bring to a boil.
3. (3) Add the flour & stir vigorously until the mixture forms a ball.
4. (4) Transfer the dough to a mixing bowl. Add the eggs, in several additions,
   beating well after each addition.
5. (5) Pipe the dough into 2-inches diameter onto a greased baking pan.
6. (6) Bake at 200oC for 15 mins & reduce the temperature to 160oC
   to bake for 8-10 mins until the puff is completely dry & golden brown.
7. (7) Half the puff. Sandwich with ice-cream & berries. Dust with icing sugar.

Soft Chocolate Cubes

Soft Chocolate Cubes

Ingredients :

• 1 tsp honey
• 30g Unsalted butter
• 100 ml fresh cream
• 250g White chocolate
• Some green tea powder

Method :

1. (1) Take a tray of 14cm x 20 cm & place on cake paper.
2. (2) Boil the fresh cream with honey in low heat until melt.
3. (3) Chop the chocolate & melt with hot water underneath. Then, mix with butter
   & add in honey cream. Pour it onto the tray & make it flat. Cool down &
   cover with food wrap. Then, fringe for 2 hours until firm. Cut the chocolate
   into cubes & sprinkle with green tea powder.

Sago & Mango Mousse Cup

Sago & Mango Mousse Cup

Ingredients :

• 30g Sugar
• 60 ml water
• 40g Sago
• 200g Mango flesh
• 10g Gelatin powder
• 100 ml milk
• 1 tbsp lemon juice
• 100 ml whipping cream
• 60g Pomelo (shredded)

Method :

1. (1) Cook sago in boiling water until transparent. Rinse in cold water
   and set aside.
2. (2) Mix the gelatin & water. Dissolve iin a double boiler.
3. (3) Blend the mango, lemon juice, milk & sugar.
4. (4) Whip the cream & fold into the mixture. Add pomelo & half portion
   of the sago.
5. (5) Fold in the gelatin mixture. Divide the mousse among glasses. Chill
   until set. Serve with the sago & diced mango on top.

Chocolate Mousse w/Cocoa Wafers

Chocolate Mousse w/Cocoa Wafers

Ingredients :

• 1/4 cup Water
• 2 Egg white
• 1/2 cup fresh cream
• 6 oz chocolate
• 3 tsp gelatine
• Some strawberry sauce
• Some blueberry, strawberry & orange

Cocoa Wafers :

• 3 oz chocolate
• Some pumpkin seeds
• A few coffee & some icing sugar

Mousse Method :

1. (1) Beat fresh cream until still. Chilli in refrigerator.
   Reserve for further use. Put the bowl in hot water until
   the gelatin melted.
2. (2) Put egg white and icing sugar in a mixing bowl. Put the
   mixing bowl in hot water. Whisk until egg white stiff
   & sugar dissolved.
3. (3) Put chocolate in another mixing bowl. Place the mixing
   bowl in hot water. Stir the chocolate until dissolved.
   Add in all the above ingredients. At last, add in the
   prepared fresh cream gradually. Divide into 3 portions.
   Pour it into a dish to form 3 circles. Chilli in refrigerator
   until set. Place a layer of mousse on a layer of cocoa
   wafers alternative. The last wafer should be the one
   with cocoa powder and pumpkin seeds. Pour on
   strawberry sauce. Serve with fruit.

Wafer Method :

1. (1) Put chocolate in a mixing bowl. Put the mixing in hot
   water. Stir chocolate until dissolved. Divide into 3
   portions.
2. (2) Pre-heat oven to 180oC. Bake in oven for 3-4 mins
   until set & become chocolate wafers. Sprinkle icing
   sugar on two wafers. The other with cocoa powder &
   pumkin seeds.

Wasabi & Green Apple Sorbet

Wasabi & Green Apple Sorbet

Ingredients :

• 2 Lemons
• 9 Green apple
• 200g Sugar
• 200g Water
• 80 ml Calvado
• 30g Wasabi powder

Method :

1. (1) Boil the sugar with water. Then, squeeze the juice from the fresh
   green apple & lemon. Mix it with Calvado & wasabi powder.
2. (2) Boil all ingredients until reaching boiling point. Remove & sieve. Put into
   the food box & fringe. To serve by using a spoon to scoop out the sorbet.

Baked Alaska

Baked Alaska

Ingredients :

• 1 tbsp Water
• 2 tbsp sugar
• 1 Apple
• 2 Egg white
• 1 Sponge cake

Method :

1. (1) Cut the sponge cake into sices & lay flat into the case.
2. (2) Cut apple into pieces, stew apple with sugar & water
   until soft.
3. (3) Whisk the egg white until stiff, spoon on the top of the
   filing & grill for 5-10 mins.

Creme Brulee

Creme Brulee

Ingredients :

• 150g Egg
• 280g Egg yolks
• 130g Sugar
• 500g Fresh cream
• 500 ml milk
• 1 stalk vanilla stick (remove the seed)

Method :

1. (1) Beaten the egg & egg yolk.
2. (2) Boil the fresh cream & milk. Then, add in the vanilla stick & cook for a while.
   Then, add in ingredient (1) & sugar. Mix well & pour it into the bowl. Place
   the bowl onto the oven tray with hot water underneath & bake at 150oC
   for 45 mins. Cool down & fringe.
3. (3) Sprinkle with sugar on top of the creme burlee. Use the Bunsen burner to make
   it golden. Ready to serve.

Banana Flambo

Banana Flambo

Ingredients :

• 1 Banana
• 1 tbsp butter
• 1 tsp brandy
• 1 tbsp Cointreau, Curacao Liqueurs

Method :

1. (1) Skin & cut banana into small slices.
2. (2) Heat 1 tbsp butter & shallow-fry the banana until hot. Add in
   Cointreau, Curacao Liqueurs & brandy to create flame. Dish
   up & serve.

Pumpkin Pudding

Pumpkin Pudding

Ingredients :

• 2 Eggs
• 2 Egg yolks
• 1 cup cream
• 30g cornstarch
• 80g Sugar
• 500g Pumpkin paste
• 2/3 tsp cinnamon powder
• 1/5 tsp nutmeg powder
• 1/8 tsp clove powder

Caramel :

• 100g Sugar
• 2 tbsp boiling water
• 3 tbsp water

Method :

1. (1) Cook sugar with water until it turns light brown.
2. (2) Remove from heat and add in boiling water to
   dilute it.
3. (3) Grease pudding moulds and pour in the above
   caramel.
4. (4) Sieve sugar & cornstarch. Add in pumpkin paste
   & mix well.
5. (5) Blend egg, egg yolk & cream. Stir in the pumpkin
   mixture & then add in cinnamon powder, nutmeg
   powder & clove powder.
6. (6) Pour the mixture into the moulds until a quarter high.
7. (7) Bake in an preheated oven over 160oC for 30 mins.
   Dish up & serve.

Pears in Red Wine

Pears in Red Wine

Ingredients (4 portions) :

• 4 Pears
• 1 Orange
• 6 tbsp sugar
• 2 Cloves
• 1 Cinnamon stick
• 750 ml red wine
• 2 tbsp lemon juice

Method :

1. (1) Peel pears. Half & remove seeds. Mix with 1 tbsp
   lemon juice and 1 lit water in bowl to prevent
   browning; Remove peels from orange for cooking.
2. (2) Mix the remaining lemon juice with red wine. Stir in
   sugar, cinnamon, cloves & orange peels. Simmer for
   5 mins.
3. (3) Poach pears over gentle heat in the liquor for 15 mins.
   Remove from heat. Let stand in cooking liquor for
   20 mins. Serve warm.

Remarks :

• (1) Do not poach pears over high & do not boil the liquor.

Peach Souffle

Peach Souffle

Ingredients (4 portions) :

• 2-3 halves canned peach
• 3 Eggs
• 3/2 oz sugar
• 1 tbsp flour
• 3/4 oz butter
• 125 ml milk

Method :

1. (1) Remove excess syrup from peach and dice; extract
   3 egg whites and whisk until stiff. Grease a souffle
   bowl and sprinkle with sugar.
2. (2) Melt butter in pan over gentle heat. Stir in flour. Gradually add the milk. Cook to sauce consistency.
3. (3) Stir in sugar. Remove and cool. Mix in 2 egg yolks.
4. (4) Gently fold in egg whites and diced peach. Pour
   into souffle bowl. Arrange on baking tray filled with
   water. Cook in oven (350oF) for 25-30 mins.
   Remove & serve immediately.

Remarks :

• (1) Whisk egg whites shortly before cooking.
• (2) Fold in egg whites & peach gently. Do not stir.

Apple Ring w/Almonds

Apple Ring w/Almonds

Ingredients (4 portions) :

• 2 Apples
• 1 Egg
• 100g Almonds
• 1 tbsp whipping cream
• Some oil, flour & icing sugar

Method :

1. (1) Slice apple into 5mm thick with peel, cut the centre
   out.
2. (2) Dust some flour on the apple. Mix the beaten egg &
   whipping cream, soak the apple into mixture, take
   out & coat with almond.
3. (3) Heat oil, deep fry the apple ring until golden, drain.
   Sparkle with icing sugar. Serve hot.

Shallow-fried Banana w/Orange Liquor

Shallow-fried Banana w/Orange Liquor

Ingredients :

• 3-4 Bananas
• 1 Orange (juiced & skin shredded)
• 1/2 tbsp honey
• 2 tbsp butter
• 1 tbsp orange liquor

Method :

1. (1) Skin & cut banana into 2 sections. Dust with some
   flour.
2. (2) Heat a small frying pan. Melt butter over milk heat.
   Put in banana & shallow-fry briefly. Splash orange
   liquor and stir in orange juice & 1 tbsp shredded
   skin. Cook for a while. (rotate the banana at interval)
   until tendered & the orange juice become thickened.
   Add in honey & dish up. Serve hot.

Dried Mandarin Peel Homemade Souffle

Dried Mandarin Peel Homemade Souffle


Ingredients :

• 1 small piece dried mandarin peel
• 5 Egg white
• 3/2 oz sugar

Batter :

• 1 tbsp flour
• 1/2 tbsp cornstarch
• 1/4 cup vanilla sauce
• 5/4 tbsp butter

Vanilla Sauce :

• 50g Cream
• 300 ml milk
• 1/4 stalk vanilla stick

Method :

1. (1) Blend and cook vanilla stick (crushed) with milk and
   cream.
2. (2) Soak & scarp segment of dried mandarin peel. Steam
   for 30 mins & blend it in an electric blender.
3. (3) Blend vanilla sauce with flour, butter & cornstarch to
   form a batter.
4. (4) Whisk egg white until stiff. Fold in the batter and then
   sugar.
5. (5) Grease souffle cups with some olive oil. coat the souffle
   cups with sugar.
6. (6) Put the blended dried mandarin peel into the egg white
   whisk briefly. Pour the mixture into the souffle cups
   & bake over 160oC for 18-22 mins until golden. Dish
   up & dredge with icing sugar. Serve immediately.

Mango Souffle

Mango Souffle

Ingredients :

• 1/2 Mango
• 2 Egg white
• 1 tbsp sugar
• 1 tsp custard powder
• Some butter

Method :

1. (1) Pour a little milk or water into custard powder, mix
   well and simmer till thickened, leave to cool, add
   minced mango & mix well.
2. (2) Beat egg white & sugar well, mix with the mango
   mixture.
3. (3) Brush a layer of melted butter with sugar inside the
   cup, pour in the mixture.
4. (4) Bake in preheated oven over 250oC for 10-12 mins.
   Serve.

Vanilla Souffle

Vanilla Souffle

Ingredients :

• 4 Eggs
• 4 tsp butter
• 1/2 cup of flour
• 1/2 cup of milk
• 2 tsp icing sugar
• 1 tsp vanilla powder

Egg Mixture :

• 3 Egg yolks
• 1 Egg white

Method :

1. (1) Boil up milk and butter, then add in vanilla seeds,
   flour and egg yolk. Boil into a thick mixture. Set
   aside.
2. (2) Whip egg white and sugar until stiff but no flaky.
   Slowly fold in milk and flour mixture. Add vanilla.
3. (3) Butter and sugar the inside wall of a baking bowl.
   Pour in mixture and bake for 18 minutes at 200
   degrees till puffy and crust turns golden brown.

Lavender Souffle

Lavender Souffle

Ingredients (4 portions) :

• 2 Egg yolk
• 4 Egg white
• 40g Butter
• 40g Flour
• 70g Caster sugar
• 240 ml fresh milk
• 2 tbsp lavender
• Some icing sugar
• Some sugar & butter (for the ramekins)

Method :

1. (1) Preheat the oven 200oC for 10 mins. Butter the ramekins
   & sprinkle with sugar.
2. (2) Scald milk, caster sugar & lavender. Remove from the heat & cover for
   15 mins. Strain out the lavender.
3. (3) Melt the butter & stir in the flour. Cook for 1 min. Remove from heat,
   whish in the milk gradually. Return to heat & bring to boil, keep stirring.
4. (4) Whisk in the egg yolk to flour mixture gradually.
5. (5) Whisk the egg white until stuff. Fold into egg yolk flour mixture. Pour into
   the ramekins. Bake for about 15-20 mins. Sprinkle with icing sugar.

Mango Sago Pudding

Mango Sago Pudding

Ingredients :

• 2 Mango
• 2 Eggs
• 70g Sugar
• 60g Sago
• 40g Butter
• 30g Fresh milk
• 500g Water
• 40g custard powder
• some icing sugar

Method :

1. (1) Skin and cut mango into dices.
2. (2) Soak sago for 1/2 hour and drain well.
3. (3) Blend custard powder and sugar with water. Stir in
   beaten egg gradually.
4. (4) Melt butter with water and add in the sago, cook until
   done. Add in the mango dices and custard mixture,
   stir quickly. Stir in fresh milk.
5. (5) Put the above ingredients into tureen and bake with
   water underneath for 20 minutes until slight golden.
   Sprinkle with some icing sugar and serve.

Banana Pancake w/Almond

Banana Pancake w/Almond

Ingredients :

• 1/2 tsp sugar
• 100g Flour
• 150 ml fresh milk
• Some vegetable oil

Fillings :

• 1 tbsp sugar
• 1-2 Bananas
• 2 Strawberries
• 2 Long strips red gummies
• 10g sliced almond
• Some lemon juice

Method :

1. (1) Mix flour, eggss and water till stickly. (about 3 to 5
   mins.)
2. (2) Add sugar, milk & vanilla oil, mix them.
3. (3) Heat the pan with oil. Pour in mixture, slowly and
   gently turn the pan till done, spred out. Fry both
   two sides.
4. (4) Cut the banana into small pieces. Mix it with sugar
   and lemon juice. Heat slowly till banana turns soft.
   Add almond & heat for a while.
5. (5) Wrap the fillings with pancakes. Tie them with red
   gummies.

Clafoutis

Clafoutis

Ingredients :

• 1 Egg
• 1/2 cup of milk
• 1/2 cup of self-raising flour
• 2 oz brown sugar
• 1/2 lb cherries (stoned)
• 1 oz butter (melted)
• 2 tbsp Rum/Brandy

Method :

1. (1) Stone cherries, mix with rum and soak for a while.
   Drain before use.
2. (2) Preheat oven to 170oC, glease a flan dish. (7 inch
   diameter)
3. (3) Sieve self-raising flour into a bowl, add brown sugar
   and egg in the ceatre, gladually stir in the milk to a
   smooth butter, hastly stir in melted butter.
4. (4) Pour butter into the flan dish, add the cherries.
5. (5) Bake in preheated oven until cooked and golden
   brown in color (about 40 mins), sprinkle with some
   sugar before serving.

Chocolate Orange Lava Pudding

Chocolate Orange Lava Pudding

Ingredients (5 portions ):

• 7 Egg
• 8 Egg yolk
• 50g Sugar
• 420g Butter
• 50-75g Flour
• 380g Chocolate
• 125 ml condensed orange juice

Soft Chocolate Ingredients :

• 400g Chocolate
• 100 ml whipping cream

Method :

1. (1) Melt the chocolate from the soft chocolate ingredient by using hot water
   underneath. Cool down & fringe. Then, chop into pieces & set aside.
2. (2) Melt the chocolate & butter by using hot water underneath.
3. (3) Mix the egg yolk with sugar & eggs. Then, pour in orange juice.
4. (4) Preheat the oven to 160oC. Sieve the flour and add in ingredient (3). Then,
   add in chocolate & pour the mixture into the oven cup. Place one piece of
   chocolate into every cup. Bake until fluffy.

Mini Pumpkin Pudding w/Cinnamon

Mini Pumpkin Pudding w/Cinnamon

Ingredients :

• 1 Mini pumpkin
• 1 Egg yolk
• 1/4 tsp cinnamon powder
• A few drop of vanilla essence

Cream :

• 1/4 cup water
• 1 tbsp sugar
• 1/2 cup fresh milk
• 3/2 tbsp custard powder

Method :

1. (1) Rinse pumpkin breifly & wipe dry. Cut open top part & use it as a cover.
   Crape out seeds & flesh.
2. (2) Place milk & sugar in a small pan & cook until sugar dissolved. Thicken
   milk with custard powder, mix & blend in egg yolk, cinnamon powder.
   Sprinkle vanilla essence & whisk until mixture turns smooth.
3. (3) Place cream mixture into pumpkin & cover it. Seal pumpkin with toothpicks.
   Put it on a dish & steam for 30 mins until done. Remove to cool. Cut into
   pieces, dish up & serve.

Baked Chestnut Sago Pudding w/Mashed Taro

Baked Chestnut Sago Pudding w/Mashed Taro

Ingredients (1 portion) :

• 1/4 cup sago100g Taro
• 60g chopped chestnut
• 1 Strawberry

Custard :

• 2 tbsp sugar
• 50 ml milk
• 50 ml coconnt milk
• 3/2 tsp custard powder

Method :

1. (1) Soak the sago for 1 hour. Drain & remove. then, boil until transparent.
2. (2) Cut the taro into pieces & steam. Then mash & mix with chopped
   chestnut & sago.
3. (3) Mix the custard ingredients. Then, pour into the ingredients (2). Put into
   the oven tray with water underneath & bake for 10 mins. Remove and
   sprinkle with icing sugar. to garnish with strawberry.

Seasonal Fruit Gratinated w/Choya Sabayon & Banana Brulee

Seasonal Fruit Gratinated w/Choya Sabayon & Banana Brulee

Ingredients :

• 3 Bananas
• Some mango, blueberry, raspberry, kiwi fruit & strawberry

Sabayon :

• 8 Egg yolk
• 100g Sugar
• 60 ml white wine
• 180 ml Choya Umeshu

Brulee :

• 400g Brown sugar
• 400g Sugar

Decorate :

• 1 Spring roll wrapper
• Some Paprika & icing sugar

Method :

1. (1) In a large bowl, mix egg yolk, sugar & choya plum liqueur together. Beat all
   ingredients over bain-marie for 10 mins. Then set in an ice-bath to cool down.
2. (2) Peel & remove strings from bananas. Cut in half, sprinkle with sugar mixture.
   Use electronic gas lighter to caramelize sugar.
3. (3) Wash fresh fruit & place them on a plate. Pour in sabayon mixture on the fruit.
   Use electronic gas lighter to make the surface golden.
4. (4) Sprinkle Paprika & icing sugar on spring roll wrapper. Deep fry it. Garnish with
   a spring of mint leave & serve.

Dorothy Chocolate Pudding

Dorothy Chocolate Pudding

Ingredients (4 pieces) :

• 220g Sugar
• 235g Butter
• 130g Flour
• 8 Egg
• 2 Egg yolk
• 700g Dark chocolate
• Some icing sugar

Method :

1. (1) Double-boil chocolate until melted. Add in butter
   & sugar.
2. (2) Whisk egg & egg yolk. Fold in sieved flour & then
   add it into chocolate suace. Chill overnight.
3. (3) Divide the chilled chocolate dough into small portion
   and put into moulds, press to flatten. Bake it in an
   preheated oven until half-done (the outer layer is
   set). Sprinkle it with icing sugar.

Banana Fritter

Banana Fritter

Ingredients (6 portions) :

• 6 Bananas
• 3 tbsp sugar
• 2 tbsp rum

Batter :

• 1/4 tsp salt
• 1 tsp sugar
• 125 ml water
• 1 Egg white
• 1 oz butter
• 4 oz flour
• 4 tbsp beer
• 1 tbsp brandy

Method :

1. (1) Skin and half bananas. Cut bananas lengthwise into
   2 sections. Arrange bananas in bowl and sprinkle
   with sugar. Gently mix and add rum. Marinate in
   refrigerator for 2 hours.
2. (2) Sieve flour and salt into bowl. Make a hole in the
   center. Add melted butter, beer and water. Stir to
   smooth batter. Stir in brandy. Let stand for 30 mins.
3. (3) Whisk egg white and gently fold into batter. Coat
   bananas with batter. Fry in moderate hot oil until
   golden brown. Remove & drain. Serve hot.

Remarks :

• (1) Apart from rum, you can also to used brandy for
  marinating bananas.
• (2) Do not use over-ripen bananas.
• (3) Do not mix egg white with batter & leave for long
  period of time, since the quality of batter will not
  be as good.