Thursday, June 11, 2015
Ever since I posted the Portuguese Egg Tart recipe a few weeks ago, I have been thinking how I can make improvements on it. After doing more searches and experiments with different recipes, baking temperatures, etc, I am very pleased with the final results.
All the tarts in the following experiment have been made using the same store bought puff pastry as the crust.
Recipe references: dimcookguide.com (with video); "The Birth of an Egg Tart" by Egg Tart King ( "一個蛋撻的誕生" 蛋撻王著)p.40-41; morethanbread.net Portuguese Egg Tart
Tuesday, June 2, 2015
This is my take on the classic Italian dessert panna cotta. It means "cooked cream" in Italian and is very much like a Western version of a popular Chinese dessert, steamed eggs with milk. By adding two other flavors--raspberry and chocolate mousse--I have created a new combination that compliments each other and at the same time adds depth to the flavor. With the right amount of gelatin to firm up the liquid, the texture of the panna cotta becomes delicately smooth and silky. They are served in small glasses of the perfect serving size. Mmm....yummy!
Since there are three layers and they all need to be refrigerated and set before adding another one, a bit of patience is needed. It can be prepared one to two days before serving.