This week hailing from Singapore is the very sweet & talented Ann from Anncoo Journal. On her wonderful blog she specializes in three things...
Both in her sweet...
And savory dishes...
I've always found Ann's food to be creative, precise, and fun. She cooks from the heart and takes great care with presentation. Her photography is magnificent.
Please stop by Anncoo Journal and you will see exactly what I am yapping about.
Hello Lazaro Cooks readers!
I'm Ann from
. I'm thrilled and excited when Lazaro invited me to do a guest post for his beautiful blog. I remember I first visited Lazaro Cooks when Lazaro left me a friendly comment at Cook Eat Share. I'm very much inspired by Lazaro's passion for cooking and totally agree with him - "Cooking is a pleasure, a philosophy, a way of life, not a job or a recipe." Anncoo Journal, Singapore
Many of you in the west may not be familiar with Osmanthus. Osmanthus (name as "gui hua" in Chinese) is a golden flower native to
that is valued for its apricot aroma. One can easily smell the distinctive unforgettable aromatic fragrance from afar. Osmanthus flowers are very common ingredients in Chinese cuisine and the flowers are also used to produce osmanthus-scented jam, sweet cakes, dumpling, soups and even liquor. So today, I'm very honoured to present you this healthy fragrant dessert - Osmanthus Tea Mousse. China
Here is the recipe
- 3 tbsp Dried Osmanthus
- 2 tbsp Osmanthus jam
- 1 cup Boiling water
- 1 tbsp Gelatine powder soak with 2 tbsp water
- 2 tbsp (about 30g) Sugar
- 1/2 cup (125ml) Fresh milk
- 1 cup (250ml) Whip topping cream
· Bring one cup of water to boil, add dried osmanthus and sugar into it and place a lid on the pot, boil at medium heat for 5 minutes stirring occasionally. Remove from heat and let osmanthus to soak for 10 minutes.
· Strain osmanthus and bring osmanthus tea to boil again, add soaked gelatine and 2 tbsp osmanthus jam, mix well till gelatine dissolved. Leave osmanthus tea to cool and pour in fresh milk - stir well.
· Whisk topping cream to peak form and mix into the osmanthus tea mixture with a hand whisk.
· Divide osmanthus tea mousse among small glasses. Refrigerate for about 2 hours.
· Add 1 teaspoon of osmanthus jam on top of osmanthus tea mousse when serve.
Please visit Ann over at Anncoo Journal.
That's it for now...till we exchange a few words again...Peace!