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Chili Chocolate Tart

If you’re a chocolate lover, you would always crave a perfect chocolate tart that reminds you of why you ARE CRAZYYY about chocolate in the first place – This Chili Chocolate Tart is IT. It is simple, decadent, and rich in chocolate flavours with a slight kick of chilli. It has a tender chocolate sweet pastry filled with chili chocolate custard filling, finishing off with a shiny cocoa gaze and chocolate shards. The taste of chili is very subtle in this recipe as I personally can’t take spicy very well. However, If you aren’t a big fan of chili, simply substitute it with dark chocolate and it will work just fine!

Chili Chocolate Tart

Chili Chocolate Tart

Chilli Chocolate Tart3.jpg

Chilli Chocolate Tart

I don’t know about you but I have a thing for tarts. As simple as they look, there’s actually so much knowledge, hard work and effort behind to achieve a satisfying result. This is why the sense of accomplishment of finishing a gorgeous tart can be overwhelming (for me).

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Chilli Chocolate Tart2

In this post, I am going to tell you the tips of making the best chocolate tart in the simplest way!

    1. Use a food processor (no mess) 
      I was taught various ways of making sweet pastry i.e. cutting method, creamy method etc, but here I want to show you the easier way without getting your hand dirty – using a food processor. All you have to do is to process COLD butter cubes with dry ingredients until fine crumbs, then add in the egg and process until a smooth dough is formed. There’s minimum handling of the dough and you can avoid developing too much gluten in the dough, hence avoid pastry shrinkage when baked.

 

    1. Rest the sweet pastry dough (no shrinkage)
      One thing that you must have heard when it comes to tarts making is REST THE DOUGH. The reason is that when you need to give time for the gluten that was formed during the dough making process to relax. When making this tart, you will be resting the pastry twice – first, to rest it in a rectangular flat form wrapped by plastic in refrigerator for at least 30 mins before rolling the pastry out for lining; second, to rest the pastry lined in tart rings in refrigerator for another 30 mins to relax the gluten formed during the rolling process. Relaxed gluten won’t shrink as badly (sometimes doesn’t shrink at all) during baking, and you will have a more tender and consistent sweet pastry.
    2. Use a non-stick perforated baking mat when blind baking (no baking beans needed!)
      Have you ever experienced the frustration that even if you have poked thousands of holes in the sweet pastry and even putting baking beans on, your pastry still annoyingly puff up a lot in the oven? Here is the solution for you – use a non-stick perforated baking mat. These perforated mats are amazing that they allow air to escape underneath the pastry and provide optimal destruction of heat. They give a much more consistent baking result and that’s why people are using it for baking a lot of items such as tarts, short bread cookies, macarons etc.
    3. Bake the custard filling at low temperature 
      I know we all love ganache, I mean who doesn’t? But sometimes pure ganache filling can be too heavy as a filling. For my chocolate tart, I used a chocolate custard filling recipe that is slightly different from ganache due to the addition of eggs and milk. The eggs and milk sort of “lighten up” the ganache and make it custard-like. However if you want a smooth finish of the custard filling, you have to bake it at low temperature (120C). I baked my filling at 120C for 10mins and there were no cracks on the surface at all as the filling was cooked slowly and evenly.

 

Chilli Chocolate Tart5.jpg

Ingredients:

Chocolate Sweet Pastry

  • 240g all purpose flour
  • 95g icing sugar
  • 25g cocoa powder (I used Callebautchocolate ‘s cocoa powder)
  • pinch of salt
  • 120g cold unsalted butter, cut into cubes
  • 50g whole eggs (around 1 egg)

Chilli Chocolate Custard Filling 

  • 180g pure cream
  • 180g Lindt’s chili chocolate (break into small pieces)
  • 15g butter
  • 40g eggs
  • 40g cold milk

Cocoa glaze

  • 70g water
  • 65g sugar
  • 20g neutral glaze
  • 8g glucose
  • 30g cream
  • 15g cocoa powder (I used Callebautchocolate ‘s cocoa powder)
  • 1.5 gelatine sheet (titanium)
  • 40ml water

Instructions:

Make the Chocolate Sweet Pastry , put all purpose flour, icing sugar, cocoa powder, salt and cold butter cubes into a food processor (handle with care and never put your hand near the blade when the machine is on), process on medium speed until fine crumbs. Add in the egg and process on medium speed until a smooth dough is formed. Put the dough on your working surface dusted with flour, flatten it with your hand and shape into a rectangle. Wrap the dough in plastic and rest in the refrigerator for at least 30 mins.

After the resting time, flour your working surface and roll out your dough into 3mm. During the rolling process, you have to move the pastry around constantly and dust flour underneath the dough to ensure that the dough is not sticking to the bench. Poke holes into the pastries evenly with a fork and use a circular cutter to cut out circles that are around 3 cm bigger than the base of your tart rings. Fit the pastry into your tart ring and ensure to check if nice edges are formed at the base. Use a knife to cut off the excess pastry hanging out of the tart rings. Put the tart rings onto a perforated baking mat and rest in the refrigerator for 30 mins. Preheat your oven to 180C.

After the second resting time, bake the tart shells for 10mins. Take out from the oven, let cool slightly, and remove the tart rings carefully.  Brings the oven temperature down to 120C.

Make the Chilli Chocolate Custard Fillingput chocolate pieces into a mixing bowl and set aside. Meanwhile. bring cream to a boil in a sauce pan, immediately pour hot cream over the chocolate. Let it sit for one min, then stir with a whisk until completely melted. Stir in the butter butter and and stir until melted. Add in cold milk , then egg into the ganache. Mix with a whisk until just incorporated. Fill the tart shells with the custard filling until it’s just 4mm away from the tart shell top edge. Bake at 120C for 10mins. Let cool in room temperature for 10 mins then put in refrigerator while you prepare the cocoa glaze.

Make the Cocoa glazebloom gelatine sheet with 40ml water, set aside. Bring all the other ingredients to a boil in a saucepan, off heat, stir in the bloomed gelatine and whisk until completely dissolved (try to avoid making any bubbles). Cool in room temperature for 15 mins. Take out the cooled tarts from the refrigerator, pour the glaze carefully on the set custard filling until it’s just full. Refrigerate the tart for at least 1 hour to set completely. Decorate with chocolate shards and gold leaves if desired. These tarts are best to consume within three days.

 

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Easy Korean Beef and Broccoli with Garlic Pickled Cucumber

This Korean Beef and Broccoli is my new savoury favourite – the juicy beef mince takes on the perfect blend of sweet, salty and spicy and goes so well with a bowl of rice! It takes the simplest Asian cooking approach and has the aroma from garlic, ginger and spring onions. If that doesn’t sound good enough yet, let me tell you it uses the simplest ingredients (mostly staple) and takes only 15 mins to whip up as a super quick dinner! If you like simple Asian dishes like this, do check out my most popular Japanese Salmon Fried Rice.

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Korean Beef and Broccoli Rice Bowl

Born and raised in Hong Kong, I was lucky enough to try cuisines from all over the world easily in the “Food Paradise”. Korean is one of my favourite Asian cuisines as I realised that their savoury dishes tend to lean towards the sweet side, which definitely hits the spot for me. The sauce for this Korean Beef and Broccoli is intense and packed with flavours. I modified the recipe so that it is well-balanced that the sweetness, and saltiness and spiciness can work together without being overpowering. Spoon the sauce over your fragrant, fluffy rice and I guarantee you will keep coming back for more because the sauce is THAT good. To keep the beef tender and soft, try to just cook the beef just enough in the saucepan to let it absorb the goodness of the sauce without being overcooked.

Korean Beef and Broccoli Rice Bowl

Korean Beef and Broccoli Rice Bowl

Chilli Garlic Pickled Cucumber

To pair the main dish, I made a garlic chilli pickled cucumber salad that is THE perfect side dish – it is so refreshing that it got the right kick from the garlic and chilli but still cuts through the intensity of the meat. This side dish is usually available in traditional Chinese restaurants but I thought it’s a good fusion idea. All you have to do is to mix all the ingredients to make the sauce and coat your cucumber well with it. It is best to prepare this dish the night before to let the flavours sink in. I hope you will enjoy this easy recipe. Please let me know your thoughts! Cheers.

Ingredients:

Korean Beef

  • 1 kg regular beef mince
  • 3 garlic colves, minced
  • 1 tbsp ginger, minced
  • 1/3 cup soy sauce
  • 1/4 cup water
  • 1 tbsp sesame oil
  • 1/2 cup light brown sugar
  • 1/2 tsp black pepper
  • 1 tsp dried chili flakes
  • 1 – 1.5 spring onion, thinly sliced
  • Sesame seeds, for garnishes

1 Broccoli Floret, cut into pieces

Garlic Chilli Pickled Cucumber 

  • 1 cucumber, cut into pieces
  • 2 tbsp Laoganma Chilli Sauce (you can substitute with other brand’s chilli sauce found in asian groceries store if not available) 
  • 2 tbsp chilli oil
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 2 tbsp sesame oil

Instructions:

Korean Beef with Broccoli

  1. In a small bowl, mix soy sauce, water, sesame oil, light brown sugar, black pepper, dried chilli flakes. Set aside.
  2. Wash and cut the broccoli into pieces. Prepare a pot of hot water with 1 tsp of salt to cook the broccoli.
  3. In a large sauce pan, heat up 3 tbsp of oil on medium high heat and cook ginger and garlic until fragrant. Around 2 mins. Be careful not to burn the garlic.
  4. Turn the stove to high heat, add the beef mince in one go and continuously break the meat down with your spatular or wooden spoon while cooking.
  5. Add in the pre-mixed sauce and bring to boil. Turn the stove to medium heat and simmer for 2 mins.
  6. Now it’s the time to cook the broccoli. Boil the broccoli pieces in the prepared hot water for around 3-4 mins, depending on your preferences. I like to reserve the crunchiness of vegetables. Drain and set aside to serve.
  7. Add in spring onions and sesame seeds to the beef before serving.

Garlic Chilli Pickled Cucumber 

1. Mix all ingredients together and refrigerate for at least 30 mins, preferably overnight.

Korean Beef and Broccoli Rice Bowl

Korean Beef and Broccoli Rice Bowl

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Yuen Yeung – Hong Kong Style Milk Tea & Coffee Panna Cotta with Flourless Chocolate Cake and Feuilletine

This stunning Hong Kong-inspired Milk Tea and Coffee Panna Cotta with Flourless Chocolate Cake is a winner – smooth and creamy in every bite as it harmoniously combines the flavours of coffee and milk tea!   

Yuen Yeung - Milk Tea Coffee Panna Cotta with Flourless Chocolate Cake3

 

The inspiration of this dessert comes from the famous, humble Yuen Yeung well beloved by all Hong Kongers. Yuen Yeung (in Cantonese pronunciation), commonly known as Kopi Cham in Malaysia, is a popular beverage in Hong Kong’s cha chaan teng. Mixing strong coffee and Hong Kong style milk tea in the right ratio, you get a sweet and creamy drink that’s perfect served either hot or cold.

I transformed the concept into a two-layer panna cotta with the addition of flourless chocolate cake and some golden feuilletine. I always like the idea of making panna cotta in a wine glass, well, maybe because to me the shine of the glass automatically elevates the look of the final result.  Am I right? 

Yuen Yeung - Milk Tea Coffee Panna Cotta with Flourless Chocolate Cake

Just a little update of my recent life – I’ve been working hard for my placement and my body apparently wasn’t used to the high physical demand from work and it crashed… So here I am, snuggling up in blanket resting, while writing this post after much delay.

 

Yuen Yeung - Milk Tea Coffee Panna Cotta with Flourless Chocolate Cake2

My friend mentioned the word “adulting” when we chatted a few days ago, and the word just hits me. I guess “adulting” is something that can only be understood when experienced yourself. After I got my full time job, my life has been so preoccupied that my days seem to be set on repeat. Workplace is so much different from school – at school, when you screw up, it is all expected and there’ll be teachers to correct you and show you the right ways to do things; but in workplace, you got more responsibility on your shoulders and when you screw up, you screw up. It makes me feel the need to pay more attention to details while multitasking in the kitchen. Well.. at the end of the day, one thing that doesn’t change is that pastry fuels me.

P.S And you might have noticed that the styling of this series of pictures is different from the rest. It is all thanks to my newly bought “photography box” with its own LED lights. It is an immense help to me with my busy schedule, in the sense that I no longer have to solely rely on the sunlight as my light source for my photoshoot! But obviously I still need to learn more about how to use it properly. I hope you will enjoy the recipe!

Ingredients:

Milk Tea Jelly

  • 20g caster sugar
  • 250g water
  • 5 black tea bags
  • 250g evaporated milk
  • 2 tsp gelatin
  • 50g cold water

Coffee Panna Cotta

  • 50g brown sugar
  • 3 tbsp instant coffee powder
  • 300g cream
  • 100g full-cream milk
  • 2 tsp gelatin
  • 50 g cold water

Flourless Chocolate Cake

  • 125g unsalted butter
  • 150g dark chocolate
  • 60g brown sugar
  • 80g egg yolks
  • 80g caster sugar
  • 120g egg white
  • 140g almond meal

Notes:

  1. I created the layer effect by positioning the glass on a circular cutter in a way that the glass tilts. Therefore, before you start doing anything, make sure you have the right glass and a cutter that serves the purpose.
  2. The bottom layer has to set completely (which takes about 4 hours) before the second layer is poured in. So you need to plan ahead.

Directions:

Milk Tea Jelly

  1. Bloom the gelatin with cold water.
  2. Put caster sugar and water in a saucepan and bring it to a light boil. Turn the heat off. Put in the bloomed gelatin and mix with a whisk until completely dissolved.
  3. Put the tea bag into the water-gelatin mixture, and let the tea infuse for 20-30 mins. After the infusion, squeeze out all the liquid inside the tea bag before throwing them away.
  4. Add evaporated milk and mix gently.
  5. Pour the mixture into the glasses, and put the glass onto a circular cutter, and tilt it to an angle that you want. Keep in fridge to set for around 4 hours. (you can prepare the flourless chocolate cake meanwhile)

Coffee Panna Cotta

  1. Bloom the gelatin with cold water
  2. Put brown sugar, coffee powder, cream in a saucepan and bring it to a light boil. Turn the heat off. Put in the bloomed gelatin and mix with a whisk until completely dissolved.
  3. Add in the milk and mix gently. 
  4. When the milk tea jelly is set. Remove the cutter and pour the mixture into the glass. Keep in fridge to set for another 4 hours.

Flourless Chocolate Cake

Note: as we are just using pieces of this chocolate cake as the topping, you can use whatever cake mould you want to suit your purposes. I used a 23cm square cake tin.

  1. Grease and line your cake tin. Set aisde. Preheat oven to 160C.
  2. Using a double boiler, melt butter. Add dark chocolate and whisk until completely melted. Remove from heat.
  3. Add in brown sugar and egg yolks. Whisk until incorporated. Set aside.
  4. Make meringue (soft peak) with egg whites and caster sugar.
  5. Fold ⅓ of the meringue into the chocolate mixture and combine well.
  6. Fold in the almond meal.
  7. Fold in the remaining ⅔ meringue into the mixture and combine well.
  8. Pour into the prepared cake tin. Bake at 160C for 45-50mins, or until a skewered inserted into the centre of the cake comes out clean.

Assembly:

  1. Take out some pieces from the flourless chocolate cakes with your hand and carefully put on top of the panna cotta. If desired, put some Feuilletine coated with gold lustre powder like I did.
  2. Enjoy the dessert cold.

 

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Golden Cube – Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating

This indulgent Golden Cube is a dream come true (edible tho)- it has a nutty pistachio bavarois mousse, tangy sweet passionfruit jelly, and fluffy sponge, all covered with a layer of smooth milk chocolate coating dusted with gold powder. 

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating3

After my school has officially finished, I recently went back home to relax and recharge myself before the commencement of my industry placement. I didn’t really bake much back home due to limited resources so I was so ready to storm the kitchen as soon as I am back in Sydney! In case you’re wondering, I will be working full-time for six months at Baked by Keiran, an Artisan Bakery/Patisserie in Dulwich Hill, Sydney. I have been working there part time for over a month now and I simply enjoy every moment of it despite the early hours. I guess getting up earlier than everyone else is just an inevitable part of being a pastry chef, right? Anyway, working there substantially equips me with knowledge about French patisserie as they make almost everything from scratch, which I absolutely respect. 

 

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating2

Back to the dessert itself, pistachio is my second favourite flavour (right behind mint chocolate) because of its unique exotic, nutty, sweet taste. To be honest, I don’t even know how to describe the taste of pistachio to do it justice. I personally think that the combination of pistachio and milk chocolate works well, because the creamy and milky note of milk chocolate complements the delicate flavour of pistachio. And the acidity of passionfruit jelly insert perfectly balances out the sweetness of other elements.

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating4

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating5

Making this kind of dessert, like many other instances in the pastry world indeed, requires a lot of patience because it requires a lot of chilling time for things to set properly in the freezer. Sometimes you simply can’t rush things to go quicker because you will risk ruining everything. Make sure you plan everything ahead so that you will have enough time to finish the product. When I made this, I also tried to multitask by making another dessert at once so I don’t get bored with the waiting time. Hope you enjoy the recipe. Cheers! 

The specific tools that I used for this recipe include:

  1. 15cm cake ring 
  2. 4cm circular cutter 
  3. 4cm half sphere silicone mould
  4. 5cm cube silicone mould 
  5. Toothpick 

Ingredients:

Sponge
  • 4 egg yolks
  • 45ml full-cream milk
  • 40g melted butter 
  • 4 egg white
  • 100g sugar 
  • 110g cake flour, sifted 
  • 1/2 tsp baking powder 
Passionfruit Jelly
  • 170g passionfruit pulp
  • 100ml warm water 
  • 4 tsp gelatine powder 
  • 100ml cold water (for blooming the gelatine powder)
Pistachio Bavarois
  • 100g egg yolk
  • 80g caster sugar 
  • 240ml milk
  • 240ml cream
  • 1 tsp vanilla extract
  • 100g pistachio paste 
  • 2 tsp gelatine powder 
  • 50ml cold water (for blooming the gelatine powder)
  • 400 pure cream, semi-whipped 
Milk Chocolate Pistachio Coating 
  • 400g milk chocolate
  • 80g vegetable oil (I used canola oil) 
  • 80g shelled pistachio, coarsely chopped 

Instructions:

Sponge
  1. Grease and line a 15-cm cake ring and set aside.
  2. Preheat oven to 175C.
  3. In a mixing bowl, combine egg yolks, milk and melted butter with a whisk.
  4. Prepare sifted cake flour and baking powder in another bowl and set aside.
  5. Using an electric mixer with a whisk attachment, whisk egg white on medium speed until foamy, then turn to high speed while slowly adding sugar. Continue whisking until the meringue reaches stiff peak.
  6. With a spatula, gently fold in the prepared cake flour and baking powder into the meringue. Try to retain as much air as you can while folding.
  7. Take out a little bit of meringue mixture and mix it with the egg yolk-butter mixture that you prepared earlier. Then fold it back to the whole meringue mixture. Gently mix with a spatula until everything is combined.
  8. Pour the cake batter into the prepared cake mould. Bake at 175C for 35-40 mins, or until stick inserted into centre comes out clean.
  9. Leave it in room temperature for 10 mins before handling. Take the cake from the cake mould and let cool completely. Using a serrated knife, cut the cake into 1-cm slices and put in freezer for 15 mins to firm up. You will need to use the slices from the middle part because they are softer and don’t have the skin.
  10. Using a 4-cm circular cutter, cut out 10 sponge circles from the cake slices for assembly.
Passionfruit Jelly
  1. Prepare a 4cm half-sphere silicone mould and set aside.
  2. Bloom gelatine powder with water and set aside.
  3. In a saucepan, bring passionfruit pulp and warm water to boil. Remove from heat and let cool for 5 mins.
  4. Stir in the bloomed gelatine and stir with a whisk until fully melted.
  5. Pour the jelly mixture to the silicone mould carefully.
  6. Put in freezer for 2-3 hours until completely set before unmoulding.
Pistachio Bavarois
  1. Bloom gelatine powder with water and set aside.
  2. In a saucepan, bring milk and cream to boil.
  3. While the milk and cream are heating up, whisk together egg yolk and sugar in a mixing bowl.
  4. As soon as the milk and cream are boiling, slowly pour them over the egg-sugar mixture while whisking it continuously.
  5. Pour the whole mixture to the saucepan and cook it like an anglaise on low heat while continuously stirring with a spatula (remember to scrap the bottom of the pan to prevent any sticking & burning).
  6. Once the mixture reaches 85C, remove from heat and strain it to another bowl to prevent further cooking.
  7. Stir in pistachio paste and vanilla with a whisk until fully incorporated.
  8. While the mixture is still hot, stir in the bloomed gelatine and mix until fully melted. Let cool.
  9. While the mixture is cooling, semi-whip the cream.
  10. Gently fold in the semi-whipped cream when the mixture is cooled to 40C.
Milk Chocolate Coating
  1. Using a double boiler or microwave, melt the milk chocolate. (If you’re using a microwave, please check every 15 secs and stir to avoid burning the chocolate)
  2. Whisk in vegetable oil until fully emulsified. You can use a stick blender for better emulsion.
  3. Add the chopped pistachio and mix.
  4. Transfer it to a rather narrow container that is deep enough to dip the bavarois in later on. Cover with cling wrap and set aside in room temperature until ready to use.
Assembly

Note: Mind that because I used a cube silicone mould, I could do it in the normal order instead of the upside down way because it wouldn’t affect the result. However, if you desire to use a different silicone mould, you may have to do it the upside down way. 

  1. Put the sponge circle in the centre of the silicone mould. 
  2. Then, put the passionfruit jelly on top of the sponge. Carefully pour in the pistachio bavarois into the mould until full. Remove any excess mousse with a small palette knife. Keep in the freezer for 6-8 hours or preferably overnight before unmoulding. 
  3. After all bavarois is unmoulded, place two toothpicks at either end of the bavarois and dip it in the milk chocolate coating until evenly coated. Gently place the bavarois to a cooling rack to allow the excess coating to drip off. Remove the toothpicks very carefully by twisting them. Store in fridge for 10-15 mins until the chocolate coating is set. Before serving, garnish with gold lustre powder. 
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Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache

This ginger lemon naked cake with lemon swiss meringue buttercream frosting, ginger molasses cookies, and caramelised white chocolate ganache is scrumptiously packed with the delightful aroma of ginger and lemon. It’s a treat that shall be enjoyed around the year! 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache2Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache6

I made this cake to celebrate my friend’s and my 23rd birthday together. Yes, however reluctant I want to deny it, I just turned 23 and I don’t want time to pass so quickly just yet. Anyway, I had one mission for myself and that is the fact that this cake’s flavour profile had to revolve around her duo favourites: ginger and lemon.  Of course, it would be a crime not to add some soft, chewy ginger molasses cookies to the party. Given the cake’s Christmas vibe, It seems a bit early to make this post but hey, don’t forget there’s “Christmas in July” in Australia so I might as well jump on the bandwagon. That said, my friend, who is always my creative muse, did the cookie antlers and they look absolutely amazing. 

I don’t post pictures of myself here often but I guess birthday is a pretty good excuse huh? 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache10

The cake itself is addictively delicious – it is buttery, moist and rich with a hint of freshness. To be honest, it’s hard for this flavour combination to go wrong. Let’s talk about a classic ginger cake with tangy lemon icing that you wouldn’t miss at Christmas time. 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache9

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache4

To make the cake a little bit more interesting, I decided to caramelised white chocolate ganache as the dripping. Why caramelised? I find white chocolate itself too sweet, but caramelising the chocolate makes it taste deeper and toasty. You may want to use a good quality white chocolate with a high cocoa butter percentage for this job. In case you’re wondering, I simply flipped the cake over when the ganache has set on the cake, and you can have this cool reverse drip effect. I hope you all enjoy the cake if you make it! 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache5

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache8

Ingredients:

Ginger Lemon Cake

  • 380g all purpose flour
  • 4 tsp ground ginger 
  • 2 tsp ground cinnamon 
  • 1 tsp salt 
  • 2 tsp baking powder 
  • 1 tsp baking soda 
  • 400g unsalted butter, softened 
  • 200g brown sugar
  • 250g molasses
  • 4 eggs, room temperature 
  • 180ml milk
  • 120ml sour cream
  • 1 lemon, zest and juice of

Ginger Molasses Cookie

  • 270g all purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger 
  • 1/2 tsp ground cloves 
  • 1/2 tsp salt 
  • 170g unsalted butter, softened
  • 150g brown sugar 
  • 80g molasses 
  • 1 egg, room temperature 

Lemon Swiss Meringue Buttercream 

  • 150g egg white
  • 225g caster sugar 
  • Pinch of cream of tar tar 
  • 2 tbsp lemon juice 
  • 1 Lemon, zest of 
  • 350g unsalted butter, room temperature

Caramelised White Chocolate Ganache 

  • 100g good quality white chocolate, broken into small pieces
  • 150g pure cream 
  • 15g soften unsalted butter 

Instructions:

For the ginger lemon cake
  1. Preheat the oven to 350F (175C)
  2. Line three 6-inch cake pans with parchment paper. Set aside.
  3. In a mixing bowl, thoroughly sift in and combine flour,   ginger, cinnamon, baking powder, baking soda, and salt. This is your dry ingredients.
  4. In another mixing bowl, using an electric beater, beat butter, brown sugar and molasses at a medium-high speed until well combined and fluffy. Add eggs, one at a time, to the mixture, and continue to beat until well incorporated. Scrap the bowl when necessary. Add lemon zest, lemon juice, sour cream and milk and mix until incorporated. 
  5. Add the prepared dry ingredients into the mixture in three batches. Stir gently with a spatula to combine everything until no flour can be seen. Avoid over-mixing.
  6. Pour the mixture evenly into the three prepared cake tins. Tap the pans several times to break any air bubbles. Bake for around 35 -40  mins, or until a toothpick inserted in the cake’s centre comes out clean.
  7. Cool the cake for 15 minutes in their pans, then take them out and put them onto a cooling rack to cool completely.
  8. When the cakes are cooled completely, use a serrated knife to trim the top of each cake until they are all of the same height (around 2-2.5cm), and the top is levelled and smooth. Set aside until ready to use. 
For the Lemon Swiss Meringue Buttercream
  1. Add egg whites and sugar to an oil-free bowl. Using a double boiling method, gently heat the egg whites mixture up, while whisking constantly, until temperature reaches 60C (140F).  The sugar should have completely dissolved at this stage.
  2. Add the hot egg white-sugar mixture to your electric mixer mixing bowl (oil-free). Add cream of tar tar to it and whip on high speed until the meringue is thick and glossy, and the bottom of the bowl feels cool. This will take about 7-10 mins.
  3. Turn to medium-high speed, gradually add the softened butter cubes, one at a time, until incorporated. Scrap the bowl when necessary.The buttercream may split at first but panic, just continue beating until a silky smooth texture is reached. Add lemon juice and zest, and beat until well combined. 
  4. Put the buttercream in a piping bag with a round nozzle until ready to use. 
Ginger Molasses Cookies
  1. Preheat the oven to 175C (350F).
  2. In a mixing bowl, thoroughly sift in and combine flour, baking soda, cinnamon, ginger, cloves and salt. These are your dry ingredients. 
  3. In another mixing bowl, using an electric beater, beat butter, brown sugar, and molasses on medium high speed for 4-5 mins until pale and creamy. 
  4. Add egg  to the mixture, and continue to beat at medium speed until well mixed. 
  5. Add the prepared dry ingredients. Beat for another 1-2 mins until well incorporated. Refrigerate the mixture for at least 30 mins until it firms up a bit for easy rolling later. 
  6. Line a baking sheet with parchment paper.
  7. After refrigeration, roll the chilled dough into balls, 40g each, and space each one about 2-inches apart on the sheet to allow space for spreading. Flatten the dough a bit with a spoon or your palm. Feel free to reserve some dough to make the butlers or any other shapes to your liking. 
  8. Bake for 8-10 mins (depending on thickness and shape, don’t overbake). The cookies will feel soft when out of the oven but it will account for the chewiness when they cool down. Remove from the oven and let cool.
Caramelised White Chocolate Ganache
  1. Preheat your oven to 120C (250F). 
  2. Break your white chocolate Into small pieces and place them in a baking tray. Bake for 10 mins. Remove from oven and use a spatula to spread the chocolate into an even layer. 
  3. Continue to bake and stir every 10 mins, for around 30-40 mins until the chocolate has turned caramelised and golden brown. 
  4. Transfer the caramelised white chocolate into a mixing bowl. 
  5. Heat cream in a saucepan and bring it to almost boil. Pour the hot cream onto the chocolate. Let it sit for 2 mins, and whisk until the chocolate emulsifies and becomes completely smooth. 
  6. When the ganache has cooled down to 40C. Whisk in the soften butter until fully incorporated. 
  7. Set aside in room temperature until ready to use.
    *Put the ganache into a squeeze bottle if you have one for easier control 
Assemble
  1. Pipe a dollop of buttercream on the centre of the cake stand and place one cake layer on it to secure it. 
  2. Using your piping bag filled with buttercream, pipe a swirl of buttercream on the cake. Using an off set spatula, spread the buttercream carefully to level it out and top it with the second cake layer. 
  3. Repeat Step 2, and top it with the third cake layer. 
  4. Spread the remaining frosting on top and all around the sides using an offset spatular. Use a large bench scraper to smooth out the frosting on the sides of the cake to create the “naked” effect. *Reserve some for frosting the top after you flip the cake and reserve some more to stick the cookies on the cake* 
  5. Refrigerate the cake for 20-30 mins to set.
  6. When the buttercream is set, it’s time to do the dripping. 
  7. If you have prepared the squeeze bottle, apply appropriate pressure to squeeze out ganache on the edge of the cake and let it drop naturally. Alternatively, you can carefully use a spoon for the job. *please check the consistency of ganache at this step – if it’s too firm, microwave for 10 seconds each time until it reaches the right consistency. If it’s too runny, refrigerate until ready to use. *
  8. When the ganache is set on the cake, carefully flip the cake over and use the remaining buttercream to frost the top.
  9. Break the ginger cookies in pieces and stick it on the side of the cake with the reserved buttercream.
  10. Decorate the cake as you like. I painted my ganache drip with gold paint and I used sprinkles, shredded coconut, and shaved chocolate as the toppings. Enjoy! 
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Zen – Matcha Almond Tart with Swiss Meringue and Sesame Brittle

This matcha almond tart with swiss meringue and sesame brittle wonderfully plays with the popular Japanese dessert flavours – Matcha and Sesame. The earthy taste of the matcha almond filling pairs perfectly with the caramel, nutty taste of the sesame brittle that’s on top of the dreamy toasted Swiss meringue.  

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This tart came as a total surprise for me, because I originally made the matcha almond filling for Mont Blanc, a classic French dessert that’s made with chestnut puree and meringue. Unfortunately, there were lots of issues in the making and the mont blanc didn’t turn out as well as I expected so I decided to use the filling for something else. I promise you all that I will perfect my mont blanc recipe and share with you when the time comes around!

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And I do want to talk a bit more about the sweet pastry here. I recently bought some new tart rings that I had been craving for so long due to its more sophisticated finish. There’re quite a few methods out there to line pastry into these circular rings. After testing out on all the methods, I do find that the method of cutting out a larger circle of pastry and directly fit that in to the ring is the easiest and the most guaranteed. If you wanna watch how to do it in a video, I’d recommend Cupcake Jemma’s tutorial video  Alternatively, you can also cut out circles of pastry that are almost the same size as the base of your tart ring, as well as strips of pastry to fit as the sides. And you are gonna push the edge of the base to stick with the strips. Personally, I do find this a bit more tricky as sometimes as the pastry is too dry, the strips won’t stick too well with the base and they’ll separate when baked.

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As you’d all notice, I am recently super obsessed with meringue (the feeling of blow-torching meringue is just incomparably satisfying), so I decided to incorporate it into this tart to add another layer of texture. From top to bottom, you get the crispiness of the sesame brittle, the softness of the swiss meringue, the creaminess of the matcha almond filling, and the crunch of the sweet pastry. I chose to use Swiss meringue this time because I wanted it to be firmer and finer to top the tart with. And I adjusted the sweetness of the meringue recipe so it won’t be overwhelmingly sweet. I hope you enjoy the recipe!

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Ingredients (make 6 small tart):

Sweet Tart Crust

  • 125g unsalted butter, cold, cut into cubes 
  • 90g caster sugar
  • 250g all purpose flour
  • 55g whole egg, beaten

Matcha Almond Filling

  • 60 g butter
  • 60 g caster sugar
  • 1 egg, room temperature
  • 75g ground almonds
  • 2 tbsp matcha powder
  • 1 tbsp milk

Swiss Meringue

  • 4 egg whites
  • 150g caster sugar
  • ½ tsp cream of tartar
  • ½ tsp salt

Sesame Brittle:

  • 60g butter
  • 100g sugar
  • 30g water
  • 1/4 salt  

Instructions:

Sweet Tart Crust

  1. Rub together cold butter, sugar and flour to a fine crumb.
  2. Add egg and mix to a dough.
  3. Wrap dough with plastic and rest in the refrigerator to firm up until needed.
  4. While your dough is resting, preheat your oven to 180C.
  5. Dust your work surface with flour to avoid sticking. Roll pastry to 3mm thick and line into 6 small tart rings.
  6. Poke holes on the pastry with a fork and put it back into the fridge to rest for 30 mins.
  7. Blind bake for around 10 mins until slightly golden. Let cool on a wire rack. *Don’t bake until golden brown at this stage as the tart will continue to bake when you bake the filling*

Matcha Almond Filling

  1. Using an electric mixer, beat butter and sugar on medium high speed until pale and fluffy. It will take around 5 minutes.
  2. Add egg and beat until incorporated.
  3. Add almond meal and matcha powder into the sugar-butter-egg mixture. Mix with a spatula until it forms a paste.
  4. Add milk and mix until incorporated.
  5. If your tart shells are ready by now, fill them with the matcha almond filling (only to 85% full as they expand when baked) and bake for 10 mins. Let cool completely.

Swiss meringue

  1. Add  egg whites and sugar to an oil-free bowl. Using a double boiling method, gently heat the egg whites mixture up, while whisking constantly, until temperature reaches 140F (60C).  The sugar should have completely dissolved at this stage.
  2. Add the hot egg white-sugar mixture to your electric mixer mixing bowl (oil-free). Whip on high speed until the meringue is thick and glossy, and the bottom of the bowl feels cool. This will take about 7-10 mins.

Sesame Brittle

  1. Line a large baking tray with parchment paper.
  2. In a saucepan, combine the butter, sugar, water, and salt and cook over medium-high heat, continue stirring until the mixture reaches 260°F (127C). Add the sesame seeds and continue cooking while stirring constantly, until the mixture reaches 350°F (177C). Stop cooking if you see the mixture turns into a golden brown color.
  3. Remove from heat and immediately pour the mixture into the prepared parchment paper, spreading it with a palette knife into an even, thin layer. Set aside to cool until firm.
  4. Once the brittle is cooled, break it into pieces of your desired size.

Assemble:

  1. Spoon or pipe the swiss meringue on the tarts and create some “peaks’ with a spoon.
  2. Insert the sesame brittles into the meringue.
  3. Toast the meringue with a blowtorch.
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Earl Grey Honey Cake with Passion Fruit Curd and Toasted Italian Meringue



These mini Earl Grey Honey Cake with Passion Fruit Curd and Toasted Italian Meringue are perfect for an afternoon party to feed  your guests! They are bursting with fruity freshness with a subtle citrus tone, not to mention the cake’s melt-in-your-mouth soft texture.



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The background story of this creation can be traced to the madeira cake I made at school at the beginning of this term. Medeira cake is a simple citrus cake served with tea or sweet wine; it has a golden brown surface and light yellow interior, and is characterised by its close crumb structure because of its specific making method. I loved this cake when I first tried it because it got the texture that I liked and it’s so simple yet delicious. Yet, this time for my own creation, I, of course, changed things up a bit with some additional elements to make the cake interesting.

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To pair with the sweet, citrus taste from the earl grey honey cake, I decided to use passion fruit curd and some toasted meringue. I have eaten passion fruit desserts before outside but It’s actually my first time to buy passion fruit in my life (I know right..). And I realised I’d been missing out such a great fruit! The moment I cut it open, the fragrance coming out from it was just heavenly and I could instantly well imagine how good it would taste with some greek yogurt and honey for breakfast.

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Also, I also grasped today’s free time to practise tempering chocolate. I don’t know what’s wrong with me, but tempering chocolate gives me a headache most of the time and sometimes it gets really frustrating. Luckily, today I did manage to temper chocolate and make some simple decoration successfully. I will need to temper chocolate again the coming week and I hope today’s experience is gonna give me more confidence. Anyway, I hope that you all like this recipe and have a fruitful week ahead of you! (pun intended)


Ingredients (makes around 15 mini cakes) :

Earl Grey Honey Cake

  • 180g cake flour
  • 100g corn flour
  • 80g almond meal
  • 4 earl grey tea bags, loose leaves of
  • 5g baking powder
  • Salt, pinch of
  • 200g unsalted butter, softened
  • 150g caster sugar
  • 50g honey
  • 1 lemon, zest and juice of
  • 3 whole eggs, room temperature
  • 50g sour cream
  • 100ml milk
  • 1 vanilla pod

Passion fruit curd 

Italian Meringue

  • 100g caster sugar
  • 60ml water
  • 2 egg whites
  • 1/2  tsp vanilla

Instructions:

Earl Grey Honey Cake 

  1. Boil milk, 2 bags of earl grey loose leaves, and vanilla beans in a pot. Let it infused until ready to use.  
  2. Using an electric mixer, cream butter, sugar and honey until light and fluffy. Add lemon zest in the last minute of mixing.
  3. Add eggs SLOWLY until all incorporated (only add more eggs until they are fully incorporated or you’d risk curdling the mixture; also, mind that the eggs should be at room temperature/slightly warm to achieve the best result)
  4. While the eggs are mixing, prepare and sift your dry ingredients (i.e. cake flour, almond meal, 2 bags of earl grey loose leaves, baking powder, and salt). Gently fold in dry ingredients into the butter mix until just incorporated (don’t over mix)
  5. Slowly add earl grey-infused milk, lemon juice and sour cream. Mix until just incorporated.
  6. Put the batter into a piping bag and pipe evenly into silicon mould. Tap the mould to release air bubbles. Bake at 180C for 25-30 mins until golden brown. Let cool. 

Passion fruit curd 

  1. Dissolve gelatin in hot water and add to the passion fruit curd while it’s still warm.
  2. Mix thoroughly. Refrigerate until they start to set*

*They set pretty fast so please be ready to pipe when they reach the ideal consistency.

Italian Meringue

  1. Put sugar and water in a small saucepan and do NOT stir. Bring the water and sugar to boil at 118C. When the syrup reaches 115C, simultaneously start whisking the egg whites to soft peaks on a medium speed.
  2. When the sugar reaches 118C, pour it over the egg whites (pour the hot syrup on the side of the mixing bowl to avoid cooking the egg whites). Turn the mixer to high speed and continue beating for about 5-7 mins, until the meringue is cooled down to 50C and glossy stiff peaks have formed.

P.S When you assemble the cakes, you should first pipe the meringue AND toast them, before you pipe the passion fruit curd to avoid melting the curd.

 Yum




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Greek-Inspired Halloumi Lamb Sausage Tomato Stew

This hearty, greek-inspired halloumi lamb sausage tomato stew beautifully combines all the familiar greek cuisines flavours – lamb, halloumi, olives, oregano – and it is possibly the best dinner recipe to warm your body (AND SOUL) on a cold night. Cook the sauce in a pan and finish it off in the oven – EASY. The best part of this stew? It definitely is the golden brown, crispy halloumi that tastes divine when perfectly grilled. 

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This recipe was inspired by the Sausage Halloumi Bake by Lucy Loves.  The moment I saw the recipe my mind already went crazy thinking about how good it would taste. If you know me well, you’d know that Greek food is my favourite cuisine and lamb is my favourite meat type at all times, so yeah, I’d kill for a souvlaki lamb wrap right now. Anyway, I wrote this recipe with the three main ingredients in mind – lamb sausage, halloumi and tomato – and I added some twists to it. I always like working with red sauce because it simply never goes wrong; so flavourful and nutritious at the same time. To accentuate the mediterranean theme and to give a little sweetness for taste balance, I added some dried oregano and olives to the sauce as well. 

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You can basically do anything with this stew – eat it on its own, mix it with pasta, or dip it in bread etc. And of course, feel free to use your own imagination and creativity to make changes to the recipe – play with the sausage type and throw in whatever ingredients you like to make it your own best stew. I promise you that you’re going to love it! And again, thanks for reading my blog and have a good weekend! 

Ingredients:

  • 500g lamb sausage, cut into small pieces
  • 200g Halloumi, sliced
  • 1 onion, diced
  • 2 garlic cloves, choped  
  • 3 tomato, diced
  • ¼ cup tomato paste
  • 1 tsp balsamic vinegar
  • ¼ cup pitted green olives
  • 1 tsp dried oregano
  • 2 tsp raw sugar (you can adjust the amount of sugar to your taste)
  • 1/2 cup water (optional, if the sauce becomes too dry)
  • Salt and pepper to taste
  • Handful of baby spinach
  • Fresh basil leaves to garnish

Instructions:

  1. Preheat your oven to 180C.
  2. In a large sauce pan, heat olive oil over medium heat. Add sausages and cook until golden brown (they don’t have to be fully cooked as they will continue cooking in the oven). Take them out and set aside.
  3. In the same pan, add onions and saute until translucent, about 3-4 mins. Add garlic and cook for another 1 minute (be careful not to burn the garlics). Add tomatoes, tomato paste, sugar, olives, and dried oregano. Cook for about 3 mins until tomato starts to release juice. Add ½ cup of water if the sauce becomes too dry. Add baby spinach and stir and let it wilt. Reduce heat to low, add sausages back to the pan and let it simmer for about 2 minutes. Add salt and pepper to taste.
  4. Transfer the stew mixture to a baking dish, evenly put the halloumi cheese slices on top. Grill for 15 mins until golden brown.
  5. Garnish with fresh basil leaves. Serve immediately.

Yum




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Banana Salted Caramel Mascarpone Parfait




This banana salted caramel mascarpone parfait is everything you’re looking for as a party dessert or romantic dessert for two – it has its own visual impact while pleasing your palate to the last bit. It is intricately layered with light mascarpone cream, banana slices, biscuit crumbs, salted caramel, and topped with salted caramel cream and cocoa powder.




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The idea of making this parfait came up more than a month ago, but I was hesitant to make it because I didn’t have (and didn’t want to spend extra money to buy) the glasses that I thought were the best fit for the parfait. Students’ problems. However, for some reasons, I gave in as the urge of making this dessert became irresistbably strong when I was making tiramisu at work. As you can see, the plastic containers that I decided to use surprisingly looked good in the end!

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This mascarpone cream is essentially the cream used for tiramisu – it’s light and airy using just the simplest ingredients for baking. The recipe for the mascarpone cream is not sweet at all so it’s preferable to use riped bananas and, of course, you can go a little bit crazy with the salted caramel drizzles! To me, the key to a heart-winning parfait is having different layers and textures that well complement each other. For this reason, I added biscuit crumbs in the middle layer as the needed crunch among the smooth. Also, just to accentuate the flavours of salted caramel, I mixed it with the remaining mascarpone cream and pipe little cute blobs dusted with cocoa powder on top as the finishing touch. A small reminder: as the cocoa powder absorbs moisture very quickly after dusting, you should only dust it right before serving.

 

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Ingredients:

  • 50g  salted caramel* (to mix with cream)
  • 80g salted caramel (to drizzle)
  • 2 bananas, thinly sliced
  • cocoa powder for dusting
  • 70g biscuit, crushed
    * I used the Homemade Salted Caramel recipe by Sally’s Baking Addiction for this parfait.

Mascarpone cream

  • 350 mascarpone cheese
  • 250g pure cream (semi-whipped)
  • Sabayon:
    • 2 whole eggs
    • 2 egg yolks
    • 100g caster sugar  
  • Meringue:
    • 2 egg white
    • 35g caster sugar

 

Instructions:

  1. Semi-whip cream and keep it in fridge until ready to use.
  2. Make meringue by whipping egg white and caster sugar until stiff peak. Set aside until ready to use.
  3. While the meringue is whipping. Put and whisk well egg yolks, whole eggs and sugar in bowl. Heat the mixture over bain marie while stirring occasionally to 65C. Beat the mixture with an electric mixer on high speed to make sabayon (it’s also called the ribbon stage when the egg mixture becomes pale yellow and thick).
  4. Turn to low speed, add mascarpone cheese to sabayon and mix until incorporated.
  5. Using a spatula, gently fold in the meringue in 2 times until just incorporated. Then, gently fold in the whipped cream just until the mixture becomes homogeneous.
  6. Reserve 200g of cream in the mixing bowl, transfer the remaining mixture to a piping bag topped with a round nozzle.
  7. Add 50g salted caramel to the mixing bowl, mix with the reserved cream on medium cream until well mixed. Set aside.  

Assemble:

  1. Pipe a layer of mascarpone cream into each mould.
  2. Sprinkle biscuit crumbs.
  3. Arrange a layer of banana slices.
  4. Generously drizzle salted caramel.
  5. Pipe another layer of mascarpone cream until it fllls up the mould.
  6. Smoothen the surface with a palette knife.
  7. Squeeze out any remaining cream from the piping bag, and transfer the salted caramel mascarpone cream into the same piping bag. Pipe cream on top.  
  8. Dust with cocoa powder.

Yum




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Creamy Avocado Pesto Pasta with Crispy Prosciutto




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This avocado pesto pasta with crispy prosciutto is super creamy, delicious, and full of nutritional values; basically, the addition of avocado takes the pesto game to a whole new level.

This avocado pesto pasta with crispy prosciutto is super creamy, delicious, and full of nutritional values; basically, the addition of avocado takes the pesto game to a whole new level. The buttery, sweet taste of avocado goes incredibly well with the salty parmesan cheese, and of course, a generous amount of basil leaves would freshen up the overall taste. I made this pasta a while ago but never got the chance to photography it properly. Luckily, this Sunday afternoon, I got my own personal space without school and work and simply enjoyed playing with food in the kitchen (although my peace of mind got disrupted when I accidentally broke my wok’s lid and all the all the glass shattered into a million of pieces..). Oh well.



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When it comes to savoury, I am all about taste and efficiency, and this pasta dish is no exception. To make the avocado pesto sauce, all you have to do is blend all the ingredients in a food processor until it reaches the consistency you want. I personally wouldn’t go too far on that, because I want to have some texture left to bite on. Toss the sauce with the cooked pasta and you are good to go. To give my pasta little bit of crunch, I also made some crispy prosciutto that complements well with the sauce. Yeap, that’s pretty much it. So if you’re quick, this pasta can be done in 15 mins. Try this recipe and let me know about your thoughts! 🙂 Thanks for reading.

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Ingredients:

  • 2 servings of bowtie pasta

Toppings

  • a few pieces of prosciutto
  • Fresh basil leaves to garnish

Pesto

  • 1 avocado
  • 1/2 lemon, juice of
  • 1 garlic cloves
  • 1/3 cup parmesan cheese
  • 1/3 cup toasted pine nut
  • 1/4 cup olive oil
  • salt and pepper to taste

Instructions:

  1. Cook the pasta in salted boiling water according to package instruction. Reserve some pasta water. Drain and set aside.
  2. While the pasta is cooking, cook the prosciutto in a sauce pan on medium-high heat until fragrant and crispy. Set aside.
  3. Meanwhile, put all the pesto ingredients (except salt and pepper) in a food processor or blender. Blend until generally smooth (you can retain some texture if you want). Season with salt and pepper to taste.
  4. Toss the cooked pasta with the sauce in the sauce pan. If the sauce is too thick, thin it out by adding some reserved pasta water. Serve immediately with the crispy prosciutto and some fresh basil leaves.

Yum




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