Ginseng Konnyaku Jelly

My sis gave me a bottle of ginseng powder tablet she bought from Korea but no one in my family appreciates it.  I mean, how many children would actually enjoy eating ginseng??

I remember Baking Mum made some jellies with Korean ginseng tea.  Hoping to clear some of it before they expire, I turned them into jellies too.

The girls took it quite well except for my son.  He still prefer normal jelly.

Ginseng Konnyaku Jelly

Recipe adapted from here with slight modifications

Ingredients

1 packet of konnakyu jelly powder

170g - 200g sugar
1100 ml of water (we prefer a softer texture)
12g ginseng tablets

some wolfberries

 

Method

1. In a small bowl, mix konnayku powder and caster sugar together.  Set aside.
2. Dissolve 12g ginseng tablets with 200ml of hot water.
3. In a medium pot, add the remaining 900ml of water and ginseng mixture together.  Bring to boil over medium fire.
4. Sprinkle the konnyaku mixture into water gradually and stir till sugar dissolved.
5. Add the wolfberries into konnyaku mixture and mix well (you may steep the wolberries with ginseng water first)
6. Pour into prepared jelly moulds. Refrigerate for a few hours before serving.

Swiss Roll Ice Cream Cake

26 July 2011
I've not done justice to this Swiss Roll Ice Cream Cake I made for DD1 on her 9th birthday.  The cake doesn't look appetising, not at all.  With some balance swiss roll and ice  cream, I made it again a few days later.

The cross-section shows the various layers

And check out the one I rushed through... The former definitely looks better.

Swiss Roll Ice Cream Cake

Swiss Roll Recipe
Ingredients

(A)
6 egg yolks
20g sugar
60g fresh milk
45g corn oil
100g plain flour/cake flour
15g corn flour

(B)
6 egg whites
70g sugar

(C)
Ice cream of your choice, 2 flavours

Method

1. Lightly whisk the egg yolks together with 20g sugar.
2. Add in fresh milk and corn oil, mix well.
3. Sift in plain/cake flour and corn flour and stir well. Set aside.
4. In another bowl, using an electric mixer, beat till egg whites are frothy. Add in sugar gradually and beat till stiff peak.
5. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
6. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
7. Pour batter into lined 11" x 14" pan.
8. Using a spatula, level the top evenly.
9. Bake @ preheated oven of 180C for 12 - 13 mins.
10. When the cake is cooked, remove from oven and leave to cool completely.
11. Spread a layer of whipped cream/butter cream/jam onto the sponge cake. Roll it up and chill in fridge.

Chocolate Fudge

Ingredients

200g caster sugar (I used 150g)

3 tbsp of natural unsweetened cocoa powder

2 tbsp cornstarch

1 ½ cup water

1 tbsp butter

1 tsp vanilla extract (I omit)

Method

1. In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
3. Remove from heat and mix in the butter and vanilla. Keep aside to cool .

Assembly

1. Cut the Swiss rolls into equal slices.
2. Cover the bottom and sides of the bowl (I used a loaf pan instead) in which you are going to set the dessert with cling film/plastic wrap.
3. Arrange swiss roll slices at the bottom and sides of the pan, with their seam sides facing away from the pan.
4. Cover the bowl with plastic wrap and freeze till the slices are firm. (I missed out this step)
5. Soften the first flavoured ice cream (for my case, it's raspberry ripple). Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm.
6. Add the fudge sauce over the first layer of ice cream (chocolate chip ice cream for me), cover and freeze till firm (I left it overnight).
7. Soften the second flavoured ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .
8. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
9. Keep the cake out of the freezer for at least 10 minutes.

DIY Cake Ring

In my previous post, I shared that I made a mousse cake without a cake ring.  I'm going to share how I did it here.  Unfortunately I did not take pics of the first few steps as the cake was assembled at around 1am and lighting was no good.

Step 1

Tear a big sheet of aluminium foil and place it in a cake pan, making sure the ends are outside the pan (see pic below).  I used the same cake pan for baking the cake.

Step 2

Using double layer baking paper, wrap it around the inner side of cake and tape it down to secure the loose ends.

Step 3

Place 1 layer of cake into the cake pan

Step 4

Pour some mousse onto cake

Step 5

Place another layer of cake on top of mousse.  Repeat the steps until you run out of cake, ending with a mousse layer on top.

Step 6

I hope this pic gives a better idea of what I'm trying to explain.  I used a plastic sheet to cover the cake before leaving it in the fridge to chill.  I left it overnight.

Step 7

When the mousse has set, remove plastic sheet and carefully remove cake from pan by lifting up the ends of the aluminium foil.  Place cake on top of a cake board.

Step 8

Wrap the ends of aluminium foil to the cake board to secure it. Remove baking paper with care.  Definitely not the best looking cake but who cares when this method works?

Step 9

Decorate as desire

Finally, the sliced cake!  Not too bad, if you were to ask me ;-)