This month’s KCC Cooking Challenge is: Filipino Aphrodisiac Food. The first thing that came to my mind is the Soup No#5 and Balut!!! I’m not sure if I’m ready to make that soup yet and I haven’t even tasted it in the first place. And for the balut, I’m scared of the little bird to tell you that truth. I only eat the balut penoy because I’m not fond of the bird!
The next thing that came to my mind are strawberries and chocolate. Sexy…
So here’s my take: It is going to be a tweaked CREMA de FRUTA! So it will the Choco-Crema de Berry. Basically it is the same base cake, then the crema topped with chocolate ganache, layered with strawberries and blueberries and finished off with a clear gelatin.
- 1 can evaporated milk
- 1 can condensed milk
- 6 egg yolks
- 1/2 cup water
- 1 1/2 tsp vanilla
- 1/4 tsp lemon extract
- 2 tbsp butter
|Mix everything and cook over a double boiler until thick. Set aside and let it cool.|
- 3/4 cup all purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 cup sugar
- 1 tsp vanilla
- 6 eggs whites
- 6 egg yolk, lightly beaten
1) Pre-heat oven at 400C.
2) Sift the 1st first 4 ingredients and set aside.
3) Beat the egg whites until stiff
4) Fold in egg yolk and vanilla.
5) Add the dry ingredients and blend well.
|Transfer to a clear baking dish. Filled it quarter of the way. Bake for 12 minutes or until done.|
|It's lightly browned and the toothpick should come out clean when inserted in the center.|
- 8 oz semi-sweet chocolate, finely chopped
- 3/4 cup milk
- 4 tbsp butter
Simmer milk. Add chocolate and butter. Stir constantly until everything is well blended and melted.
|Spread the cream. Top it with the ganache.|
Finish off with unflavored gelatin to have the shiny coated look. I use Knoxx and just follow the directions in the package. Let it set for about 3 hours in the fridge.