Friday, August 12, 2011
1 packet of Konnyaku premix powder (Red Man)
4 tsp of dried osmanthus flowers
4 tsp 'wolfberries' (gei chi)
1250 ml water
Fill a medium pot with 1250 ml of cold water.
Add the premix konnyaku powder and stir till powder dissolves.
Put the pot of mixture on the stove and heat it till it boils.
Lower down the heat and simmer.
Add dried flowers and wolf berries.
Bring to boil again and turn off the heat.
Let the mixture infuse with the dried flowers and stand till cool.
Pour cooled jelly mixture into container and put it in the fridge to harden completely.
Cut into square pieces and serve.
Tuesday, August 9, 2011
Valrhona Chocolate Fruit Cake with 5 types of Liquor
500 g mixed fruits
250 g raisins
175 g unsalted butter
2 tbsp dark rum
2 tbsp cognac
2 tbsp vodka
2 tbsp Tia Maria
2 tbsp Dom
175 g dark muscovado sugar
50 g 55% Valrhona Equatorial Noire Feves
175 ml golden syrup2 oranges, zested and juiced
1 tsp mixed spice
1 tsp cinnamon
2 tbsp Valrhona cocoa
3 eggs, beaten
150 g plain flour
75 g ground almonds
1/2 tsp baking powder
1/2 tsp baking soda
The day before baking, put all the mixed fruits and raisins into a container, pour in all the liquor and let it macerate overnight.
Sift the flour, baking powder and baking soda together.
Place the fruit, butter, sugar, golden syrup, orange zest, orange juice, mixed spice, cinnamon, Valrhona chocolate feves and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.
Preheat the oven to 150 degrees C (300 degrees F).
When the mixture is cooled. Add the eggs, flour, baking powder and baking soda, ground almonds and mix well with a wooden spoon until the ingredients have combined.
Carefully pour the fruit cake mixture into the lined cake tin. You can have another small lined loaf tin if ther are more batter. Transfer the cake tins to the oven and bake for 1 1/2 to 1 3/4 hours , or until the top of the cake is firm but has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.
Place the cake on a rack. Once the cake has cooled, remove it from the tin.
This cake can be baked in a 9" (23 cm) round cake tin and bake for 1 3/4 to 2 hours. You can use any chocolate or omit the chocolate feves altogether. Use any kind of dried fruits. For a stronger alcoholic taste, feed more liquor onto the cake when the cake has cooled somewhat in the tin. Only turn out when it has cooled completely and when the cake has absorbed all the liquor.