Tag Archives: Lemon Jelly

Toh Lee Chinese Restaurant InterContinental Kuala Lumpur

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Stir-fried Prawns with Fermented ‘Fremenia Rice’ and Tomato-Chile Sauce and Deep-fried Garoupa Fillet with Passion Fruit Salsa

I had a great lunch and this time I was able to indulge Chef Chan Chong Yen’s lastest Chinese creation at Toh Lee. As the head chef, Chef Chan is known for his artistic and creative in his food direction while insist of freshness and finest in his ingredients At the restaurant that noon we had the pleasure to try out some of his creations from two of his oriental 6-course set lunchess Each set comprised of a starter, a soup, three main courses and a dessert. It is definitely a perfect feast.

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Lemon Grass & Kaffir Lemon Mousse Cake


Prepare a 9inch cake mould and wrap it with aluminuim foil.
Prepare a digestive biscuit cake base.

Cake Base
100g Blended digestive biscuits
50g Melted unsalted butter


Top Layer: Lemon Grass Mousse

Creme Anglaise
180ml Milk
50g Egg Yolk
30g Granulated sugar
2-3stalk Thinly slice lemon grass

1.5envelops Gelatin leaf
10ml fresh lemon juice
150ml Whipping Cream


Bottom Layer: Kaffir Lime Mousse

Creme Anglaise
180ml Milk
50g Egg Yolk
30g Granulated sugar
3-4 Thinly slice kaffir lime leaves

1.5envelops Gelatin leaf
10ml fresh lime juice
100ml Whipping Cream

Middle Layer: Lemon Jelly

30ml Fresh lemon juice
15g Granulated sugar
135ml Boiling water
5envelopes Gelatin leaf

1.Prepare creme anglaise (Kaffir Lime)
Beat egg yolk witha hand whisk. Add in granulated sugar gradually.
Beat until pale yellow and stiff.
Heat milk with fresh kaffir lime leaves.(Heat infused the kaffir lime leaves flavour into the milk.)
Once flavour infused, strain the kaffir lime leaves and pour the boiling milk into the egg yolk misture and stir well.
Reheat the mixture again to 82C-85C, stir constantly to prevent it from sticking to the saucepan.
2. Add in soften gelatin and stir well. Let cool and leaves for later use.
3. Whisk whipping cream with electric mixer at medium speed until soft peak form.
4. Squeeze fresh lime juice in the whipped cream and fold well.
5. Pour in the creama anglaise and fold well to the mousse.
6. Pour the kaffir lime mousse to the cake mould and refrigerate for 1/2 hour.
7. Make middle layer lemon jelly. Melt granulated sugar and soften gelatin inot boiling water. Add in fresh lemon juice and stir well.
8. When it’s cooled down to around 40C, pour it on top of the cake and refrigerate for 1/2 hour.
9. Repeat step 1-5 to make lemon grass mousee. pour lemon grass mousse into the cake mould and refrigerate for 1.5hours. Decorate with chocolat leaves and lime or lemon peel prior to serving.

Yet another winning recipe. which you should try.

Big Boys Oven

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