ALL THINGS SWEET AND WON­DER­FUL

Invit­ing, un­pre­ten­tious, and easy to love, th­ese sweet recipes by Ne­suto Patis­serie are bound to im­press your guests

Wine & Dine Cookbook - - CONTENTS - WORDS MICHELLE YEE ART DI­REC­TION PEARL LIM PHO­TOG­RA­PHY NG CHAI SOONG

Invit­ing, un­pre­ten­tious and easy to love, th­ese sweet recipes by Ne­suto Patis­serie are bound to im­press your guests

Al­mond Orange Cake with Vanilla Bavaroise Mousse

Makes an 8-inch cake MEDIUM

A de­light­ful gluten-free op­tion that tastes as good as it looks. The best part—you can make ahead and chill.

5 eggs

250g caster sugar

Zest from 1 orange

Zest from ½ lemon

250g ground al­mond pow­der A pinch of cin­na­mon pow­der

For the vanilla bavaroise cream

4 sheets gelatin

200g whole milk

200g + 400g whip­ping cream

(35% fat)

96g egg yolks

60g caster sugar

½ tsp vanilla essence with seeds*

Special equip­ment

8-inch round cake tin

1. Pre­heat oven to 170°C.

2. Com­bine all the in­gre­di­ents for the cake in a food pro­ces­sor, and blend till well com­bined.

3. Grease an 8-inch round cake tin, line the sides and bot­tom with parch­ment pa­per.

4. Pour blended mix­ture into cake tin and bake for 18 to 25 mins. To check if cake is done, in­sert a tooth­pick or cake tester into the cake; it should come out clean.

5. Leave the cake in the cake tin and let it cool on a wire rack. Once cooled, trans­fer tin to a freezer.

6. Pre­pare vanilla bavaroise cream. Place gelatin sheets in a bowl of iced wa­ter and let it bloom, about 5 mins.

7. Com­bine milk, 200g whip­ping cream, egg yolks, gran­u­lated white sugar, vanilla essence with seeds in a pot. Whisk till well com­bined.

8. Place the pot over medium heat and whisk con­tin­u­ously till the mix­ture reaches 85°C or the mix­ture thick­ens and coats the back of a wooden spoon.

9. Re­move from heat, then add bloomed gelatin sheets. Mix well.

10. Strain mix­ture into a clean bowl, then cover the bowl with cling film and place in the fridge for 30 mins.

11. Whip the re­main­ing 400g whip­ping cream un­til medium peaks.

12. Re­move cream mix­ture from the fridge, and fold in the whipped cream. Pour the whipped cream mix­ture into the ‘chilled’ baked orange al­mond cake tin and leave it in the freezer overnight.

13. Once cake is frozen, re­move it from the cake tin and place on a cake board or plate.

14. Leave frozen cake in the fridge to thaw for about 3 hrs be­fore serv­ing.

*Avail­able at Phoon Huat

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