|Forget dinner, go straight to dessert!|
There is a great kitchen supply area in Tokyo called Kappabashi and I bought cute dessert cups there so had to make something to fill them.
This dessert has several items in it – strawberry mousse, cake, custard cream, and fresh strawberries and blueberries. I am providing the recipes if you want to make everything from scratch but you can substitute store bought things such as the cake if you need to save time.
60 grams sugar
1 teaspoon water
50 grams flour (sifted)
20 grams butter (melt over hot water)
1. Whip the eggs and add the sugar and water until they are yellow and fluffy. Add the sifted flour and mix well then add in the melted butter – add in portions and mix each time before adding more.
2. Pour into a square baking sheet (about 20 cm x 20 cm) which is covered with baking paper. Bake at 180 degrees Celsius for 15 minutes. Cool after removing from the oven.
2 egg yolks
100 cc milk
20 grams sugar
15 grams flour
1 teaspoon strawberry liquor
1. Mix the egg yolks with the sugar and flour using a small whisk. Heat the milk in a saucepan until lightly boiling then add to the egg yolk mixture and mix. Add back to the saucepan and cook on a low heat until it thickens. Continually mix using a small whisk. Do NOT overheat.
2. Remove from the pan and cool in a bowl. Cover with plastic wrap while it cools so that the top does not become hardened.
100 grams cream cheese (softened)
50 grams sugar
200 grams strawberry puree
6 grams gelatin (softened in water)
200 grams fresh cream
1. In a bowl, mix the cream cheese and sugar.
2. In a saucepan, lightly heat the strawberry puree. Turn off the heat then add the gelatin. Mix with a small whisk until it is all dissolved. Pour into a bowl and cool.
3. In a separate bowl, whip the fresh cream until peaks appear, do not over whip.
4. When the puree is room temperature, add it in portions to the cream cheese and mix well using a whisk. Place this over a bowl filled with ice to firm up the puree. Keep the puree over the ice water until it becomes pudding consistency. Use a whisk to keep it loose.
5. Add the fresh cream in portions to the puree mixture, use a whisk to mix.
Putting Things Together
1. Cut the cake to fit in the bottom of the dessert cup then layer with the custard, fresh berries and mousse. You can design the dessert as you like 😉
2. Refrigerate for at least 30 minutes before serving
|Dessert is ready!|