Tag Archives: Creme Brulee

New Graine de Sésame Gateaux

Sesame Gateaux 1
Graine de Sésame Gateaux

This is awesome as I will be showcasing a few new designed gateaux readily for order. The first one will be the Graine de Sésame Gateaux or Black Sesame Cake. This time I will be focusing on layering gateaux with a French-Japanese influence. Each layer is refinely design to taste with reduction of sweetness. Smooth silky and just melts in your mouth.

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A Brazilian New Year Eve Feast at Bossa Nova Parkroyal Kuala Lumpur

Bossa Nova
Bossa Nova The Best Brazilian Restaurant in Kuala Lumpur

I just adore this restaurant as it serves one of the top grilled in town. This restaurant truly has it’s charm and the food just incredible delicious. Itserves beautiful grilled tenderloin, lamb, chicken, prawns and sausages. What makes them so delicious and tasty? I believe it must be the freshness of the ingredients and great marination.

This time I am back at Bossa Nova to taste their New Year Eve Menu, a 5-course set dinner which was just amazingly prepared by an ingenious in-house and boyish Chef Loo. It was truly a refine dinner that I enjoyed that night. Definetely a perfect dinner for this New Year Eve celebration.

sliced lobster medallion
Sliced Lobster Medallion

To start off the dinner, I had light slices poarched lobster topped with black caviar accompanied with Golden Kiwi Vinaigrette and Shiso Mix. The kiwi Vinaigratte was truly delightful and ingeniuosly infused great flavors into the sliced lobster. I found it truly dazzled!

consomme of canard with Porcini Mushroom
Consomme of Canard with Porcini Mushroom

Next was a light refreshing consomme filled with bursting flavour of porcini mushroom. Having a light soup can be truly delightful than having a thick milk based ones. I like it, it reminds me of caramel onion soup when I was in New York.

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Best New Eatery SERAI EMPIRE at Empire Shopping Gallery Subang Jaya

Serai Empire
Serai Empire

SERAI is a name that always buzz in my head. I just love it’s lemony fragrant and taste that can burst inside your mouth which may work wonders. It is definitely an amazing herb that is being infused into our drinks, soups and curries. Yet here at Empire Shopping Gallery I stumbled upon an eatery by the name of Serai Empire. I definitely recognised this restaurant as it is run by Chef Najib who I interviewed few months back for the newspaper. Now he is heading this kitchen. His creations are so well recieved and I was told the restaurant is packed during weekends.

serai iced tea
Serai Iced Tea

Chef Najib yet another talented chef who had been abroad for more than 10years in perfecting his culinary. That was in Australia. Back here with his luggage of talent and together with the Taff family, Serai Empire was opened at Empire Shopping Gallery at Subang Jaya . With a simple and very laid back interior together with it’s delicious style of dishes, Serai Empire will definitely can easily charm it’s customer. I was there and I loved it. It was totally pampering.

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Strawberry Moussecake with Flaming Meringue

It had already been a week rest and I guess it is time to churn out a nice dessert and also to spoil myself by indulging them later. What will be the best dessert to make this time after such a long hari raya break? Maybe something simple and yet looks beautiful and stunning. Hmmm…thinking!

I always wanted to use my new culinary torch, the one I bought from a hardware store, the best thing to make is a creme brulee. Creme brulee… hmmmm… sounds interesting as I can burn those sugar topping but in fact I just had them a day before at Mandarin Hotel. I guess I will not have such similar dessert as it will be so bored and crazy. I have an idea…… the vision of the flaming alaska came into mind… oh yes I would love that, but I had ran out of ice cream but I have some strawberry moussecake in my fridge. Strawberry moussecake. I make some meringue (whisk egg white and sugar) and I piped them onto the moussecake. Once done the flaming started. So cool and so fun as you can burn the dessert….lol.

Strawberry Moussecake
(prepare 3 of 3 inch cake ring)

Strawberry mousse
Whipping cream 280gm
Melted strawberry puree 100gm
Strawberry syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes
Inner layer
Melted strawberry puree 70gm
Gelatin leaf 2envelopes
Outer layer (Meringue)
Egg white 100gm
Granulated sugar 30gm

Make the strawberry mousse, whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in strawberry syrup until soft peak form.
Melt the strawberyy and pour it in the whipping cream and fold well witha rubber spatula.
Fold meringue into strawberry mixture and gently fold well.
Pour in metled gelatin into the strawbery mixture and gently fold.
Pour a half layer of the strawberry mousse into the cake ring and refrigerate for 1 1/2 hours.
Inner layer, melt the soften gelatin into the hot strawberry puree, let cool until 30C. Then place a spoonful of the strawberry puree on the centre top area.
Pipe in another layer of strawberry mousse.
Then placee in freezer for an hour.
Outer layer, whisk egg with until foamy, add in granulated sugar gradually and whisk until stiff peak form.
Pipe the meringue along the cake edge. Burn the meringue with a culinary torch and freeze it for 15 minutes.

Yet another interesting and beautiful piece of dessert which I really encourage you to try, …………….. lovely, simple and delicious.

Love Sunny Yaw

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