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Ingredients: ------------- • 7 yolks • 1 cup sugar for yolks • 3 cups or 1 (750-gram) container mascarpone • 4 1/2 tablespoons water • 1 1/2 tablespoons powdered gelatin • 3 egg whites • 1/4 cup sugar for whites • 1 cup heavy cream, whipped • 2 1/2 cups cooled espresso • 1/2 cup kalhua • 20 to 24 ladyfingers • 1 cup chocolate shavings Method: -------- In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a sti...

For the above, I've tweaked the recipe a bit by changing to Oreo biscuits 1 packet - 12 to 15 biscuits, about 120g (without the cream) Unsalted Butter - 40g Cream cheese - 250g Whipped cream - 200g Icing sugar - add to taste Gelatine powder - 2 tbsp Green tea powder - 3 1/2 tbsp dissolved with water (quite a lot as I wanted to cover the cheesy taste) Ingredients: ============= Crust: -------- Butter crackers 40g Unsalted butter 15g Filling: ---------- Cream Cheese 200g Milk 100g Castor sugar 40g Gelatine sheet 2pcs Green tea powder 2 teaspoon Method: --------- Melt the butter in room temperature. Crush the crackers and pour in the butter and mix together. Take a baking tin and place the mixture into the tin n press it firmly down. Add sugar to the cream cheese, using double boil method, use mixer beat it till smooth texture. Add in the milk slowly and mix it. Add the green tea powder and mix it into a paste form. While it is hot, a...

Ingredients ---------------- • 1 vanilla pod or vanilla essence • 1 1/4 pints (700ml) milk • 6 egg yolks • 10 oz (275g) caster sugar • a pinch of salt Method --------- If using a vanilla pod, halve it length-ways and put it into a heavy saucepan with the milk. Heat gently to near boiling point, then remove from the heat and set it aside for 30 minutes If using vanilla essence, no need to heat the milk. Add vanilla extract to taste once the custard has cooled Combine the egg yolks, sugar and salt in a bowl. Whisk until the mixture is very pale and falls back leaving a trail when the beaters are lifted. Strain the milk and gradually whisk it in. Return the mixture to the pan and cook it over a very low heat, or in the top of a double boiler, string constantly until the custard is thick enough to coat the back of a wooden spoon. Remove the custard from the heat and set it aside to cool, stirring it time to time to prevent a skin formation. Vanilla extract should b...

Ingredients -------------- 3 egg yolks 80g sugar 200g fresh milk 1 tsp strawberry paste 250g non-dairy whipping cream Method ---------- 1. Whisk egg yolks and sugar till white and creamy. 2. Double boil the egg yolk mixture and stir constantly. Pour in fresh milk and continue stirring until mixture is hot but not boiling. 3. Remove the milk mixture from heat and set aside to cool. 4. Add in 1 tsp of strawberry paste. 5. Whisk non-dairy whipping cream till fluffy and fold in the cooled milk mixture. 6. Pour into container and freeze overnight or until firm. * You can add fresh strawberries in if you like.

Ingredient A : ---------------- 4 egg yolks 25g sugar 7 pcs of Oreo biscuit filling Ingredient B : --------------- 200g diary whipping cream (can substitute this with 150g milk) Ingredient C : --------------- 250g non-diary whipping cream 1/2 tsp vanilla essence (I used vanilla bean paste) Some crushed Oreo biscuit Method : --------- 1. Beat ingredient a until well mixed and slightly pale. 2. Bring B to boil at low fire. 3. Remove from heat, add in a and mix well. 4. Cook ingredient a and b mixture under low fire, stirring throughout until slightly thicken and leave to cool. 5. Whisk non-diary whipping cream until stiff. Add in a and b mixture, vanilla essence and some crushed oreo biscuit and stir well. 6. Pour mixture into container and sprinkle with Oreo biscuit and freeze until set.

Ingredients ------------- • 3 eggs • 1¼ cups milk • 2 tablespoons green tea powder (matcha) • 2 tablespoons boiling water • 1¼ cups double (heavy) cream • ½ vanilla pod • 3 teaspoons sugar • ¼ cup caster sugar Directions ------------- Boil water in a pan and add sugar and green tea or matcha into it. Let it remain in the water for at least 12 minutes. Break eggs in a medium-sized mixing bowl, whip it with caster sugar and set aside. Take milk in a cooking pan and add the vanilla pod to it. When it simmers, take it off the flame and transfer into the green tea. After 5 - 6 minutes, pour this through a strainer into the bowl containing eggs. Take another pan and pour the whole mixture into it. Keep it on low heat and stir continuously. Take it off the flame when it turns into a thick mixture. Take cold water in a large vessel and dip the bottom of the pan into it to cool the mixture. After it has become cold, put in whisked double (heavy) cream into it a...

Ingredients: ---------------- • 4 to 6 segments fresh, frozen or canned durian, as needed to make 4 ounces durian paste • 2 large egg yolks • 3 tablespoons granulated sugar, or to taste • 1 teaspoon vanilla essence • 1 cup light cream • 1 cup whole milk Preparation: ---------------- Remove the seeds from the durian. Use an electric mixer to mix the flesh into a paste. Press the paste through a fine sieve. You should have 4 ounces durian paste at this point. (If not, use more durian). Chill the durian paste until ready to use. In a medium bowl, whisk the eggs with the vanilla essence and sugar. Bring the milk and cream to a near boil over medium heat. Reduce the heat to low. Pour in the egg mixture, stirring constantly to thicken. Take care not to let the mixture boil, or the milk will curdle (if you see bubbles forming at the edge of the saucepan, take it off the stove element). Allow the custard to cool. Chill the custard in the freezer for 30 to 45 minutes, until it ...

Ingredients: ---------------- 1. 3 egg yolks 2. 40g sugar 3. 1 tsp corn flour 4. 170g fresh milk 5. 1 tsp vanilla essence 6. 100g cooking chocolate 7. 220g non-dairy whipping cream (available from Phoon Huat) 8. 50g chocolate chips Method: ----------- 1. Beat egg yolks sugar and corn flour until sugar has dissolved and pale in a pot. 2. Add in fresh milk, vanilla essence and cooking chocolate. 3. Boil the mixture and stir and cook at low heat until chocolate has melted and slightly thicken. Remove from heat and leave to cool. 4. In another bowl, whisk non-dairy whipping cream until stiff. Then fold into the cooled milk mixture. 5. Stir in chocolate chips (optional) and mix well. 6. Pour into a container and freeze for 3 hours. Take out from fridge, whisk the mixture again until smooth. Then freeze again until set.