097Osmanthus Mousse
Chef Koh instructs Ho Wei Wei to split a vanilla
bean pod and to heat it to a boil with milk. Once the
mixture starts to boil, Ho removes the cooking pot
from the heat and adds in the osmathus flowers.
“The heated mixture is steeped for about ten
minutes to get a fuller flavour. While waiting, we can
prepare the Bavarian cream,” says Chef Koh. Beena
Prasad whisks sugar, trehalose and egg yolks in a
mixing bowl until creamy. Ho strains the steeped
osmanthus flower mixture and heats it to a boil
again. Prasad pours one-third of the mixture into
the whisked Bavarian cream and whisks vigorously.
The mixture then returns into the cooking pot, and
is heated till the temperature reaches at 75°C. The
cooking pot is removed from the heat. Honey and
bloomed gelatine sheets are added in and whisked
over a iced water-bath till the temperature reaches
at 29°C. Chef Koh tells Prasad to gently fold in the
remaining Bavarian cream.
3 4 5 6
Osmanthus Jelly
Chef Koh pours water into a cooking pot and adds
in osmanthus flowers, sugar and bloomed gelatine
sheets. She gently heats it till the gelatine has
dissolves. She strains off the osmanthus flowers
and cools the mixture to room temperature.Assembly
Ho wraps the heart shaped moulds tightly with
cling film and then places it onto a baking tray. She
presses a slice of vanilla sponge into the bottom and
tops it up with osmanthus mousse. The process is
repeated until all the vanilla sponge has been used.
Chef Koh tells them to transfer the baking tray into
the blast freezer for it to set. Once set, Chef Koh
takes out gold leaves and shows Seow how to gild
the dessert, and then tops with a thin layer of the
osmanthus jelly.She bears all the responsibilities in the household.
She gave up her youth and forgot about her
own life. All she cares about are the children's
wellbeing. She put us above herself. The greatest
love is always from Mummy!
Stephanie Ho Wei WeiThe osmanthus cake
goes well with Newby’s Oriental Sencha. The fruity aromas of mango and papaya,
uplifts the floral fragrance of the cake. The pairing has a sweet, lasting finish.SWEET
(^) BAKE