Harmonie - closure of 2012

The dessert I've chosen for the closure of 2013: chocolate tart with caramel mousse & caramel pear compote.

One that includes all my favourite flavours over the year.

Chocolate, caramel & pear.

Wishing you all a very Happy New Year & hope to see you next year.

Chocolate Cake Pops

Can't believe Christmas is one week later, it felt like times had gone so quickly.

When I think of last year Christmas, it's almost like it's yesterday.

Before Christmas, I've finally made some cake pops which I always want to try.

I wrapped the cake pops & macarons baked by Jenny with cellophane & ribbons, & turned into nice little Christmas presents :)

Passion - Passionfruit & Mango Entremet

This was the birthday cake I made for myself last week.
I was planning to make a mousse cake with honeydew melon, coconut & pineapple.
But I didn't have time to get all the ingredients so I changed my plan at the last minute.
I flipped through piles of cookbooks cosily on the sofa.
I can't find the combo I like so I took a few recipes from Le Goût Authentique Retrouvé by Hidemi Sugino & that's how I got to this cake.

"Passion" has 4 layers: genoise, passionfruit creme, mango mousse & lemon cream cheese mousse.
The recipes I took from the book are passionfruit creme & cream cheese mousse.
There're less gelatine in Hidemi's recipes for a smoother & lighter texture.
The cake is light & fragrant with fragrant mango mousse, refreshing lemon cream cheese mousse & exotic passionfruit creme layer.
For the decoration, I simply used white chocolate shards & tied with a red ribbon for a festive look.

I made this into a 6" square entremet & a few cups of mousse.

I think with this recipe it's better make in a 8" round cake.