Recette: Two Coloured Fruits Gelée

From fruit puree, making a glass dessert!

Two coloured fruits Gelée.

-From raspberries and mangoes you can make this stylish looking dessert.-

-Tilting to create the slant and freezing to solidify are two points here!-

Ingredients – For 2 or 3.

Mango Gelée

Mango (frozen) – 70g

Granulated Sugar – 30g

Water – 100 cc (ml)

Lemon Juice – 5 cc (ml)

Gelatine Sheets – 5 g

Raspberry Gelée

Raspberries (Frozen) – 100g

Granulated Sugar – 30g

Water – 70 cc (ml)

Lemon juice 5 cc (ml)

Gelatine sheets – 5g

Special Tools

Electric Mixer and Food Processor

-This time to make the fruit jelly we’re going to use a mixer-

Instructions:

1.   Using a food processor, mix together the mango, granulated sugar and water to make the mango puree.

2.   Put the mango puree into a saucepan, put it on a medium heat until all the sugar is dissolved, once the sugar is dissolved take it off the heat.

3.   Soak the gelatin sheets in 200 cc(ml) of water, and when they are thoroughly soaked wring out all the moisture and mix it, along with the lemon juice, into the mango puree. Swap it into another bowl, and as it cools it should start to thicken.

4.   Pour the mixture into tall glasses so they are half full. Tilt the glass and place them in a refrigerator to cool.

5.   While the mango gelée is cooling, make the raspberry puree the same way you made the mango gelée. Pour it on top of the mango jelly once it’s cooled, and then stand upright in a refrigerator to solidify.

-Advice-

-Gelée is the French word for Jelly.-

-It’s perfect for showy parties!-

-From the reverberation of the stylish French word “Gelee”, we get “Jelly”. Making fruit juice is simple but, from fruits we can make a rich, flavoursome and fragrant jelly as well. It’s really delicious, so please challenge yourself to make it! Here we use 2 layers, once one layer has solidified we add another colour, it takes a little time so do it when you have time to spare. Making it the day before a party is a good idea.-

Cooking Point!

A.  Using the mixer we can make a fruit puree. A puree will have a liquid state. It’s good to use for many things.

-Advice-

-Using fruit hot, frozen, cold or raw is OK!-

B.  You must soak the gelatin in water to use it

C.  Make sure the puree is still hot when you mix in the gelatin so it dissolves properly. Make sure you squeeze the gelatin sheet out thoroughly before using it!

D.  Lean the glasses on a towel in a baking tray, so the liquid just touches the rim of the glass, this is to get the tilting layer.

E.  Make sure the mango jelly has completely hardened before you pour in the raspberry jelly.

-If you have time decorate it to finish!-

Recette: Chocola-Chaud

 The picture on top is from the cookbook of Yumeiro Patissiere

Full of sweetness and heats up your body!

Chocola-Chaud (Chokora-Sho-)

-Delightful on cold days, a sweet and rich original hot chocolate. For those who like really sweet things!

When making sweets, this is good for any left over chocolate.-

Ingredients. (2 cup-fulls)

Confectioner’s chocolate (Sweet) – 94 g

Milk – 200 cc (ml)

Double Cream – 200 cc (ml)

Granulated sugar – 10g

Instructions:

1. Cut the chocolate up finely.

2. In a small pan, add the cream, milk and granulated sugar. Add the cut up chocolate and heat. Use a whisk to mix it together well.

3. When the chocolate has melted fully, pour it into a cup

You can really use the milk and cream in proportions you like!

Cooking Point!

A.  To make the chocolate melt easilym cut the chocolate up finely. Be careful not to injure yourself.

B.  The heat should be medium. When mixing always use a whisk for the chocolate to melt.

-Advice-

-If it boils it’s no good! Once the chocolate has melted it’s OK!-

C.  Once the chocolate has melted and the sugar disolved it’s done.

-Advice-

-You can take off the surface membrane with a spoon.

D. Calmly pour it into a cup. If it’s hot be careful. It will warm you from the bottom of your heart!

Recette: Custard Pudding

 

The picture on top is from the cookbook of Yumeiro Patissiere

Vanilla and Caramel’s Delicious Combination

Custard Pudding!

Using a hot water bath and baking, a nostalgic pudding. You can use fruit to decorate it a-la-mode too.

Ingredients:For 5 puddings

For the Caramel

Hot water – 40 cc (Ml)

Granulated Sugar – 100 g

For the baked egg custard

Milk – 360 cc (ml)

Fresh Cream (Double Cream) – 90 cc (ml)

Vanilla Beans – 1 or 2 (but you don’t need them, a little vanilla essence will be fine)

Eggs – 200 g (about 4 eggs worth)

Granulated Sugar – 90 g

Special Tools

Heat resistant pudding cups (dariol molds), Heat resistant tray (deep baking tray), tea towel.

Preparations

Lay the tea towel in the baking tray.

Making the Caramel

Whilst it’s on the heat, don’t take your eyes off the pot.

1.   Add the sugar and two tablespoons of water (not included in the ingredients list) to a small pan and put it on a medium heat. Now and then tilt the pan gently as it boils.

-As you add the water it might splash a bit, so really be careful not to get burnt!-

2.   When the sugar becomes a burnt, deep amber colour take it off the heat. Quickly add the hot water and stir it in whilst tilting the pan.

3.   Place the pudding cups on the tea towel on the tray. Pour the caramel mixture evenly into the cups, then place them in a refrigerator to cool.

-Advice-

-When the caramel cools it hardens, and then when it heats up it pours.You can use caramel as a sauce for various sweets.

Sugar’s burnt sweet smell is charming!-

-What makes pudding even more delicious, is a bitter-sweet caramel sauce. The sugar is burnt but, a sweet and deep flavour which can be inspiring. You can use it not just for pudding, but for ice-cream and fruit too, and adding it to hot milk is delicious! There are various ways you can use it, so have fun with caramel’s bitter-sweet taste!-

Making the egg custard.

-If you mix the egg whites and egg yolk up a lot it will be OK!-

4.   In a bowl put the eggs, whisk them using a whisk.

5.   Using a knife cut the vanilla pod, take out the seeds from inside.

-Enjoy the sweet scent of Vanilla!-

-Advice-

-The fragrance of vanilla here is the real thing!

For the fragrance of sweets we usually rely on vanilla essence, it’s made from natural vanilla. Vanilla is a vine plant, add the beans are actually seeds. Compared to vanilla essence, what’s better than the smell is that you want to use all raw ingredients for such a simple pudding. But, if you can’t get your hands on it, it’s Ok to use Vanilla essence.-

6.   In a small pan, add half the quantity of milk abd the sugar, cook it on a medium heat. Heat it until just before it boils so that the sugar dissolves.

7.   Take the small pan off the heat, add the rest of the milk and double cream to the bowl with eggs.

-Stir it gently until there are no bubbles.-

8.   Whisk it well together with a whisk.

9.   Using a ladle, pour the mixture into the pudding cups.

-Basic Traditional Pudding-

-What kind of pudding do you like?

Cream ones, fluffy ones, there are lots but this recipe where it solidifies by baking is a traditional French recipe. Use cream and fruits to decorate it a la mode to your liking!-

1.   Line up the pudding cups in the tray, and fill the tray half full with hot water. Place the tray in an 170 degree oven for 50 – 60 minutes.

When it bakes in hot water, steam is created which finishes it properly.

-Advice-

-Too much or too little water is bad, it needs to be about half of the pudding cups height.

(Oven Temperature – 170 degrees, Times – 50 – 60 minutes)-

2.   When you want to remove the pudding from the mould, use a pen knife and go once around the edge.

3.   Turn the pudding cup upside down on a plate.

4.   If the caramel sauce doesn’t run out, lightly pull the cup away.

Recette: Moist ♥ Adult Gateaux-Chocola

The picture on top is from the cookbook of Yumeiro Patissiere

Moist ♥ Adult Gateaux-Chocola

Ingredients: For a 12cm diameter cake tin.

·        Butter – 70g

·        Confectioner’s chocolate (Milk chocolate or cooking chocolate should be fine) – 90g

·        Granulated Sugar – 130 g

·        Plain flour – 25g

·        Cocoa Powder – 10g

·        Egg Yolk – 60 g (about 3 egg’s worth)

·        Egg White – 120 g (about 4 eggs worth)

-Gateaux-Chocola is a French Chocolate cake

Simplicity is deliciousness, A taste of home.

Gateaux-Chocola is a French baked chocolate cake. Rather than buy it, many grandmothers and mothers make this simple cake by hand at home.-

-[Special Preparation for the implements]-

-A 12 cm diameter round cake tin with a non-removal bottom-

Preparations.

Prepare the oven paper

Spread Out the over paper

1.   On the bottom of the oven paper draw a round circle then cut it out with scissors. For the sides, cut out a long, narrow strip, the same height as the tin.

2.   Spread some butter (not including in the ingredients) and spread it around. Put the oven paper bottom and sides in.

3.   Preheat the oven to 160 degrees. -It’s a cake that doesn’t use a raising agent, so I would set it to 170 -180 degrees and lower the temperature just before you put the cake in. Also if you have a Japanese oven don’t use the fan!-

4.   The eggs and the butter should be room temperature. -Important!-

5.   Boil some water in a saucepan (this is for a double boiler).

Making the dough

1.   Measure the flower and chocolate and put it into a bowl.

2.   In a pan heat up some water, once it gets to 50 – 60 degrees, put the bowl with the chocolate and butter inside it. -If you want to save time… and make it easier…. Use a microwave to heat your chocolate and add it to melted butter. If steam gets into the melted chocolate it makes it kind of gross. -

  -The steam’s really hot so be careful!-

3.   On a low heat, using a spatula mix the butter and chocolate together until they have melted.

-Advice-

-The bowl with chocolate and butter inside placed within a saucepan of hot water is an double boiler. For making sweets it’s an important technique. Be careful not to repeatedly keep putting the bowl in.-

4.   When it’s done take it off the heat, but keep it in the bowl to retain warmth.

-Melt it until it becomes smooth and glossy.-

5. Measure out the cocoa powder and flour in another bowl.

6. Mix it all together well with a spoon until it’s the same colour.

  -Until it’s all become the same colour mix it well!-

-Advice-

-Mix the flour and cocoa powder together well until it’s the same colour, as once it’s done you will seive it. When it’s achieved uniformity it’s done.-

7. Sieve the powder with a sieve and then add the sugar.

8. Add the granulated sugar to the bowl with chocolate and butter          and mix well.

-The bowl is still hot so be careful!-

9. Break the eggs, and separate the yolk and the whites.

10. Crack the eggs on a flat surface, so the shell splits in two.

11. Keep shifting the egg yolk in the shell so that the white goes into a bowl. Then weigh the amount of the egg whites and yolk respectively.

-Advice-

-If you break the egg into 2 pieces sharply, you can move the egg yolk between the two shell pieces and they will separate naturally.-

12. Remove any egg shell from the egg white and egg yolk with a spoon.

-Be careful to take care and not spill any.-

13. Remove the bowl of chocolate mixture from the bowl of water and add the powdered chocolate and sugar.

-Advice-

-To make sure there are no left over lumps in the chocolate/butter mixture stir it well with a spatula. Once it has become glassy and smooth you can add the powder.-

14. Stir it loosely with a spatula. Do not over stir it!

- Hold the spatula low down and stir strongly.

After you’ve given it about 5 big stirs, and there’s still some powder left then that’s fine!-

15. Making the meringue. Grasp the whisk firmly in the center to make it easier.

16. Hold the bowl with the egg whites on slightly slanted. Beat usingan up-and-down motion, until it becomes foamy.

17. The clear egg whites will gradually become white. The texture will become foamy.

18. When the meringue sticks to the whisk and holds its shape, it’s done.

19. Add the egg yolks to the bowl with chocolate and mix in with a spatula.

20. Add half of the meringue to the mixture. Mix it in with big scooping motions.

-First is half the mixture!-

21. Add in the rest of the meringue, use the same motions as before. Not round the edge of the bowl, but firmly through the center.

-Use big motions so the bubbles don’t break.-

22. When you can no longer see any white bubbles, give it a last stir around the perimeter. Once you’ve done that the dough is finished.

-Advice-

-When the dough is done, before you bake it try a little bit of it on your finger. If the taste of the cake dough isn’t good, then the taste of the baked cook will also be bad. Try a little, and if it tastes good then it will be a big hit!-

23. Pour it all into the cake tin at once.

-After that all you have to do is bake it,

Make sure it’s smooth!-

24. Bake in a pre-heated oven (160 degrees c) for 40 – 50 minutes.

25. Once it’s done/risen, take it out of the oven.

26. Cover it with a flat plate and turn it upside down.

27. Lift up the cake tin.

28. Get another flat plate and place it on top of the cake, flip it again so the cake is on the other plate -So you are flipping it back it its original state-

-Be careful not to crush it.-

29. Gently take away the baking paper, then it’s done. Once you have let it cool down it while be moist and delicious.

Recette: Angel and Devil Fruits Roll Cake

The picture on top is from the cookbook of Yumeiro Patissiere

This is a cake that Ichigo made in Episode 5, it's mouth-watering~

Sweet and Bittersweet in Perfect Harmony – Angel and Devil Fruits Roll Cake

Cocoa dough, and plenty of fruits rolled in, decorated in white chocolate.

Ingredients:For 1 roll cake

Cocoa Dough

·        Egg whites – 120g (Roughly 4 eggs worth)

·        Egg yolks – 60 g (Roughly 3 eggs worth)

·        Corn Starch – 30g

·        Cocoa Powder – 12 g

·        Plain flour – 33g

·        Granulated sugar – 75 g

Whipped Cream

·        Fresh cream (double cream for the rest of the world, the stuff that says “Whip” if you live in Japan )– 200 cc (ml)

·        Granulated Sugar – 25g

·        Vanilla Essence – a little

Strawberry Cream

·        Strawberry Puree – 40 g (Put some strawberries in a blender)

-Putting either fresh or frozen strawberries in a mixer is OK!-

·        1 sheet of gelatin – 1g (you may be able to substitute with agar-agar )

·        Fresh cream – 200 cc (ml)

·        Powdered sugar – 40g

Decoration.

·        Whatever fruits you like (different kinds)

·        Flaked/Shaved White chocolate (store bought) – a reasonable amount

Tin, tools and special preparations.

·        A 29 x 29cm cake tin in.

·        A mixer (to make the strawberry puree)

Preparations.

1.   Sieve the corn starch, cocoa powder and flour together.

2.   Line the cake tin / baking tin with oven paper. The oven paper should just be a little bit higher than the tin.

3.   Cool down the egg whites in the refrigerator.

4.   Preheat the oven to 180 degrees c.

5.   With whatever kind of sweets you are making, make sure to sieve the flour first.

6.   Because the dough will swell up, you need to make sure tray and oven paper is a little higher.

Instructions.

Making the Cocoa Dough.

1.   Put the egg whites in a bowl with the granulated sugar and mix them with a hand mixer until they become foamy.

2.   When it stands up by itself in peaks then the meringue is done.

-Advice-

-If the eggs are chilled they will become foamy more easily.-

3.   Whip the egg yolks well, and add them to the egg whites and mix.

4.   Seive the powder one more time into the mixture.

5.   With a spatula, stir gently so the bubbles don’t break.

6.   Pour the mixture into the cake tin/baking tray and make sure that it’s even. Bake in an oven(180 degrees) for 12 minutes.

-Put oven paper on both sides for when it cools.-

7.   Put over paper over the other side too, so when you take it out of the oven and place it on the cake cooler it will dry.

Making the Strawberry Cream

8.   Add the gelatin sheet to the water, and let it soak, then take it out and wring it. Then add it to the strawberry puree in a double boiler. Add the powdered sugar in 2 or 3 goes and mix in well.

-Advice-

-Make sure the gelatin is melted thoroughly before you add it-

9.   Once you have whisked the cream for the strawberry cream until it forms peaks then add the strawberry puree ingredients and mix well.

Rolling the dough

10.       Peel off the oven paper. Put the cake onto another piece of larger oven paper, and spread the strawberry cream on top.

11.       Cut up your favourite fruits into bite-sized pieces.

-Advice-

-To make the dough and the cream for this roll cake is a little time intensive. If you want to save some time using pre-bought whipped cream and strawberry jam is OK! You can omit the cream and decoration for a simpler version. If you use your favourite fruits then it will be delicious enough! Using strawberry jam and a simple arrangement is OK!-

12.       However you cut the fruits, line them up evenly.

13.       Wind the cake up away from you like this (check page 39)

-The oven paper is like a substitute sushi rolling mat, it’s the same trick as making maki-zushi.-

Finishing Touches.

14.     Once you have rolled it, wrap it up in the oven paper you used before. Then wrap it up in some clingfilm and let it rest in the refrigerator for a little while.

15.       Mix together the whipping cream, vanilla essence and sugar, until it becomes properly foamy (in peaks), Spread it over (as much of) the roll cake as you can.

16.       Once it’s been completely covered, sprinkly the white chocolate over for decoration.