A happiness in a bowl and a wedding story...

Yesterday was my cousin's big day. Congratulations Abg Long, may Allah bless you with happiness along your marriage journey. From the several photos in my fb I knew it was a very very very happy day for you and all of our families members. Everyone seems enjoying every moments of the day. Congrulations again and hope I won't miss the next wedding event. Hmm... siapa yek..

Although I am far away but I don`t want to be left to celebrate this happy day. Thus, with all the joy I have made this superb yummilicous dessert for the bride and groom. Unfortunately, because we are apart so I have to finish it all on behalf of you. Heheheheh.......

It is not easy for me to make this dessert as it has been long in a wish-to-do list and at last I had pull myself together to make this beautiful and delicious dessert. This dessert was inspired from my favourite blog, Kak Ita Masam Manis. Thank you Kak Ita for the easy-to-follow-step-by-step instructions. Her chocolate bowls far better than mine. However, I did make a slight changes for the filling instead of tiramisu I filled with black forest cake.

Chocolate Bowl

by: Chef Amer
reference : Masam Manis

300gm milk chocolate compound       (I used dark chocolate)
50gm white chocolate compound for marbleized effect  (I omitted due to no stock)
The chocolate amount is depend on how many chocolate bowl you want.

Chocolate melting methods

Bring a small quantity of water to the boil in a saucepan. Then remove  from the heat and place a bowl with chocolate compounds firmly on top. Make sure the bowl containing the chocolate does not come into contact with the hot water. To fasten the melting process, the chocolate compound can be chopped into small pieces. Stir the chocolate compounds until melted.

(My "malas" version - for those who has a microwave you can use this advanced technology to melt your chocolate with hassle free. Microwave uncovered chocolate compound on medium (50%) for 30 seconds, stir. Repeat process until all the chocolates have melted. Please be careful not to overheating the chocolate.)

Blow up few balloons and grease oil on half part of the balloon.
Pipe a line of white chocolate on the milk chocolate in a bowl. (I didn't do it)
Dip halfway of the balloon which is the oily part in the chocolate and slowly swirl the balloon to make it looks like flower petals. (I tried to achieve this but luck was not in my side so I did my way.. hehehe)
Then place it on the baking paper lined tray. Then put them in the fridge to harden for 5-10mins. (I just left them at room temperature as now it is winter) 
After the chocolate is completely harden, deflate the balloon with a knife or any sharp pointed object.
And carefully remove the balloon away from the bowl.

Black Forest Cake

1. Chocolate sponge cake

by: resepi bonda

37g butter (melted)
8g cocoa powder
3 eggs (grade A)
37ml water
1 tsp ovallete
1 tsp chocolate emulco
137g sponge mix flour (I always use Optima brand)

Methods

Place all the ingredients except melted butter in a bowl. Beat the mixture at high speed about 8-10 minutes until thick and pale and tripled in volume. Stop the mixer and fold through the melted butter. Make sure all the melted butter is well incorporated with the batter. Pour the mixture into the 7" round pan and bake for 35 minutes or until cook.

2. Cream

250g whipping cream (I used diary whipping cream)

100g icing sugar 

Methods 

Combine whipping cream and sugar in a bowl and beat at high speed until stiff peaks form. Be careful not to overbeat.

3. Cherry filling ("malas" version)

Fresh cherries or canned cherries

Sugar

Cornflour

Tartar powder or lemon juice

Put all the ingredients in a saucepan. Cook over low heat until thickened. Constantly stir to avoid lumpiness.

How to assemble

1. Split the sponge cake into 3 layers. Then cut each layer into small pieces that can fit in the chocolate bowl.

2.  Put small amout of cherry filling in the chocolate bowl.

3.  Then spread cream on top of the cherry filling.

4.  Layer small piece of the sponge cake on the cream.

5.  Repeat layers of cherry filling and cream.

6.  Decorate top of the layer as you wish.

7.  Voila........ it is eating time. 

Kiwi Snow Pudding

Finally after several months of negligence, I got time to write again in this unorganized blog.. hahahha.. Being a mother and a student at the same time demands me to use my time precisely (actually i am bad in time management, always tend to procrastinate everything).

I have seen this dessert a lot in many blogs and seems to me that I am a bit late to know its existence. Heheheh.. Anyway I have tried to make it using kiwi fruits instead of strawberries.
Taste wise.. hm.. sedap sedap..

Kiwi Snow Pudding
(source : yat easybakes )

Ingredients

A. Milk Layer
7 g agar2 powder (i used 8g)
1-2 drops vanilla
400ml milk
100g sugar
350ml whipping cream (i used 250ml of fresh milk)
3 Tbsp rum (I omit)

B. Chocolate Layer
750ml milk
50g cocoa powder
7 g agar2 powder (i used 8g)
125g sugar
1 egg yolk + 1Tbsp milk, whisked

C. Strawberry Layer
7 g agar2 powder (i used 8g)
500g strawberries mashed & strained to get 400ml pulp & juicepulp (i blended 5 kiwi fruits and strained, managed to get only 200ml juice)
150ml water
150g sugar
2 egg whites

How to :

Milk layer.

In a medium pot combine agar2 powder, vanilla & milk. Stir until agar2 powder dissolved. Stirring constantly, cook mixture over low heat & bring to a boil. Add sugar & stir until dissolved. Remove from heat & set aside briefly. Stir in whipping cream until combined. Pour into prepared mould & set aside.

Kiwi layer

Arrange sliced kiwi around the mould and not to forget on the milk layer.

In a medium pot combine agar2 powder, kiwi juice & water. Stir until agar2 powder dissolved. Stirring constantly, cook mixture over low heat & bring to a boil. Add sugar & stir until dissolved. remove from heat.

In a clean & dry mixing bowl, whisk egg whites with an electric mixer at high speed until stiff peak. Lower speed & ladle pudding mixture into egg white mixture gradually & whisk until combined & warm. Pour onto milk pudding layer which has beginning to set.

Chocolate layer.

Heat 3-4 T milk & add cocoa powder. Stir until dissolved (I heat up the milk first to speed up things). In a medium pot, combine agar2 powder with remaining milk. Stir until agar2 powder has dissolved.

Stirring constantly, cook mixture over low heat and bring to a boil, Add sugar, cocoa & egg yolk mixture. Stir until sugar dissolves. remove from heat & continue to stir until mixture is warm. Pour onto strawberry pudding layer which is almost set, Leave whole pudding to cool & chill to set.

More details on how to arrange the fruits can be reach at this well known blog, Kak Wan.