Raspberry Chocolate Mousse Panna Cotta 紅桑子朱古力奶凍

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.

Raspberry Tart with Almond Cream 紅桑子杏仁醬撻

Raspberry is often referred to as the king of berries. It is often used to make all kinds of yummy desserts. When it is paired with the other king of nuts--almond, it makes a superb tart.

紅桑子被稱為莓中之王，實至名歸，用來做各款甜點，都大受歡迎。另外，杏仁也有果仁之王的美譽，將兩者用來做這個撻，實在相得益彰。

Raspberry and Chocolate Mousse Cake

It has been a year since I began this blog. I don't know how I did it--more than 80 posts in the past year, with an average of more than one post each week. It has been a very rewarding experience. I have learned so much about different aspects of baking that it really augmented my knowledge and skill. However there are still a lot of unconquered areas that require me to practice more, like laminated dough making and techniques in working with chocolate.