Posts Tagged 'Desserts'

A Sweet Farewell to London…and Some News

I’ve procrastinated long enough on this teeny announcement. Or two teeny announcements, if you will. Some of you, whom I know personally, are already in the loop but I thought eight months is a long time to go on the blog without actually talking about it even in the most cryptic manner, so it is time to spill the beans. I had wanted to protect my privacy and keep the news all to my selfish self. The last I heard though, some naysayers have already caught wind of this anyway and I’ve been told by my loved ones that I should share the news because readers (who are still sticking around…I’m very happy to know you are, given that I barely wrote anything in the first three-quarter of 2012) would want to know, so here goes…

…I’ve moved back from London to Singapore for good, since eight months ago…and…I’m pregnant!

After five long years in London, I’m finally back home. Suffice to say that everything and yet nothing has changed since 2007. Suffice to say that I’ve done a whole lot of growing up in the UK, seen countless beautiful sceneries whilst travelling, made the most wonderful friends in the five years, tasted a decent portion of good food, started a blog that I thought no one would want to read, cooked/baked/photographed/styled my way from complete noob to amateur-amateur, interacted with the most amazing chefs, built a home from scratch (literally) and learnt a hell lot on ‘How to Live Life to the Fullest, Responsibly So 101′. I also found time to fall deeper in love with my best friend, get married, graduate with a doctorate and have a baby.

London is a big part of my life.

When it came down to the last second, to leave my home of five bittersweet years, I was devastated. The exit from London was pretty hasty. I quit my job, found out I was expecting (and hence decided that I should return to Singapore prematurely to prepare for delivery, I was supposed to leave London only in the summer of 2012), moved to Boston for six weeks as M was posted to Harvard, flew back to London for a night, switched my bags out for summer clothing and everything that I might need back home before speeding back to Singapore the next day. I didn’t really have time to say goodbye. To-date, I still keep the bucket list I had drafted for London and I hope that I will be able to return to the city one day to check the items off the list. I couldn’t even attend the Olympics events that I had bought tickets for.

The next months went by in a blur. There was so much to do with my relocation. I had to get my accounts, documents and life in order. I missed M terribly when he returned to London to finish up his studies. I went through pregnancy alone, save for support from my family and in-laws. None of the relocation bit, physical or emotional, was easy. The days started looking brighter when M came back, triumphant as a fully-qualified doctor after five gruelling years in med school. He packed up our flat in London as hastily as I had left UK, attended his graduation ceremony with his parents but without a very pregnant me, flew back to my arms in Singapore, sorted out whatever I couldn’t handle and supported me through the last trimester.

We had a heart-to-heart talk yesterday night before we fell asleep at 3.30am. It’s been a while since we chatted this much, for four hours in fact. And we both realised how different life is in Singapore. London was a dream. We lived life to the fullest, laughed and cried the hardest, seen the best and went through the worst. It was a city where we grew up the most as individuals and as a couple. It was our first real home together. Coming back to Singapore makes for an almost surreal dive back into reality, where we are suddenly challenged with obligations and responsibilities to others other than two of us, issues to do with fitting into the local culture and soon-to-be parenthood. Even though Singapore is our home, we haven’t got the slightest inkling as to what lies ahead and we will need to do to rise up to the challenges. One thing’s for sure; we are back now and we will make our lives here work. We will carve out new memories, strive towards new goals and conjure new dreams.

To celebrate the chapter that was London, and welcome the new that is Singapore, I prepared my very first dessert table before I left UK. I was challenged in every way, as I have been during my life in London. Different pastries and desserts to make on limited resources, thinking about what really mattered to me that would fit in with the theme, and putting it all together so it makes sense and gives heart. So there you have it, a blue-white-red presentation of a Victoria sponge, Marmite cupcakes with cream cheese frosting and macarons with rose buttercream, a true culmination of something that is quintessentially English, a little bit of what I have learnt to love and another that is a little cosmopolitan owing to the time I spent in Europe. I’ve also scattered the cards, letters, notes and gifts from family and friends around the entire dessert table just for…the two of us to enjoy. Shame I couldn’t offer the sweets to anyone else. Oh well, maybe next time.

Happy homecoming to us, and may we meet again, my fair London.

*Updated: This post is featured on Tastespotting. Check out my profile on  Tastespotting to see my other featured posts!

Read on for my new journey as a mother.

Like my bakes? Then check out my other sweet adventures in the kitchen!

The Pink Monster Is Here. Again.

My not-so-sincere but sombre apologies to everyone who hates pink. I’ve created a fluffy pink airhead. Yes, I did it again. I mean, I can’t help it, can I? Just look at it, just look at it! Yes it’s pink, but it’s pretty. Like these other ladies who look so alluring in shades of passion. Come on, admit it, you like this. Even if it’s pink… Urgh, forget it, memyselfandI like it, and that’s good enough reason for its existence.

I made Miss Legally Blonde’s reincarnate here, only two days after birthing this pretty lass. Sometime in February this year, I must have been bitten by the lovebug after Valentine’s Day. Pinks and reds were synonymous with amore, as were lychees+raspberries+rose with bites+of+heaven. I couldn’t run away from it. I just had to put these flavours in every single thing I made., well okay, except the curry puffs that sing..(that’s another story). M must have been sick of all these fruity and floral notes in February, not that I really cared…

Making this isn’t complicated at all, contrary to what I thought when I first tried The Ispahan (yes that’s her name). It’s much like making macarons, only bigger! Instead of making a white chocolate ganache base for the filling, I opted for a more weightless alternative – very much befitting an airhead – and made a lychee-and-rose infused whipped cream. This also means that you can’t mature the Ispahan as you do with macarons. The whipped cream is wetter than ganache, and will make the shells soggy. Assemble the Ispahan only when you are about to consume it – that’s the way you should have my version – young and airhead-ish.

Here’s the recipe:

The Ispahan
(Makes 2 Ispahans from 4 shells)

For the shells:

50g egg whites, aged
2g egg white powder
45g caster sugar
70g almond flour
60g icing sugar
1/2 to 1 teaspoon liquid red food colouring (depends on desired intensity)

1. Preheat oven at 170 degrees Celsius.

2. Sift almond flour and icing sugar together in a bowl.

3. In a separate bowl, whisk egg whites and egg white powder till soft peaks are formed. Whisk in caster sugar until stiff peaks form.

4. To the egg white mixture, fold in dry ingredients from Step 2 in 1/3 portions to combine. Add colouring, then fold in the mixture more vigorously. Test the consistency from time to time by lifting a generous dollop of macaron paste and dropping it into the mixing bowl. If the macaron paste does not settle smoothly after 30 seconds, continue folding the paste. If the macaron paste smooths out too quickly, you’ve gone too far.

5. Pipe out the shells (10cm diameter) onto a baking sheet lined with parchment and leave them to rest for 25 minutes before baking.

6. When a ‘skin’ is formed, turn temperature on oven down to 140 degrees Celsius and bake for 11 minutes. Rotate the tray and then bake for another 9 minutes.

7. Cool parchment of baked shells on cooling rack. Unmould when the shells are completely cool.

For the filling:
4 pieces of canned lychees, diced finely
250ml whipping cream
1 tablespoon caster sugar
2 teaspoons essence of rosewater
1 teaspoon lychee liquer
1 teaspoon canned lychee juice

1. Whisk whipping cream will frothy, add caster sugar and continue to whisk till thick and of piping consistency. Do not over-whip the cream as it will split.

2. Add essence of rosewater, lychee liquer and lychee juice to the whipped cream and whisk gently to combine.

3. This cream can keep for 2-3 days in the fridge.

Assembling The Ispahan:

You will need the cooled shells, the cream, 12-14 raspberries and some edible gold lustre.

Note: Only assemble when you’re about to consume or serve this. Once assembled, serve immediately.

1. Pipe the whipped cream onto the centre of the shell, and arrange raspberries around the edge.

2. Add a dollop of diced lychees to the centre of the piped cream (where the large lychee is in the photo –> the intact lychee was added for photo-taking purposes as it looked prettier than a bunch of macerated lychees…).

3. Pipe more cream over the top of the lychee layer (same circumference as the first layer of cream). Also pipe more cream in teardrops between the raspberries.

4. Cover the top with another shell and add raspberries to the top to decorate.

5. Brush the top shell with some edible gold lustre, and dust more lustre on top of the raspberries to create the speckles you see in the photo.

If you love lychees, check out my lychee chiffon cake or my lychee mascarpone & Emperor’s Seven Treasures macarons here! I’ve also made a cake version of The Ispahan, which the editors of WordPress.com really liked, so do drop by and have a look!

*Updated: This post has been featured on Foodgawker, Tastespotting and Foodpress. Check out my profiles on Foodgawker and Tastespotting to see my other featured posts!

If you love macarons, join me on my macaron journey.

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.


About The Author
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Read about my food-gasmic adventures in San Sebastian here! Also please come by and check out the prettiest cake I've made over here!
Macarons: Be Inspired
Dark Chocolate & Coconut Cookies
Rose & Lychee Chiffon Cake
Pan-seared scallops, jamon iberico chip, pomme puree, jamon iberico foam and chestnut
Red Velvet Cake
An English-themed Dessert Table
Chocolate & Hazelnut Salted Caramel Cake
Gula Melaka Salted Caramel Buttercream Macarons
The Ispahan Cake
The Ispahan
Sunflower Seed Macarons with Black Truffle Salted White Chocolate Ganache
Lemon Cupcakes with Lime & Ginger Whipped Cream
Portuguese Egg Tarts
Ba Zhang - Glutinous Rice Dumplings with Braised Pork Belly
The Fat Duck
Strawberry and Cream Pancakes
Pandan Souffle Roll with Toasted Coconut Whipped Cream
Red Velvet Cake
Lychee and Emperor's Seven Treasures tea-infused macarons
M's Spanish Paella
M's birthday cake - Japanese Cheesecake with Rose Whipped Cream
Lor Bak Gou - Fried Radish Cake
Pandan Chiffon Cake
Homemade Scones
Marmite & Coffee Pork Chops
Quick and Easy fried rice recipe!
Matcha & Adzuki Bean Macarons
Pumpkin & Chocolate Brownies with Cream Cheese Swirls
Matcha, Milo and Plain Polvorons
Kampar Chicken Biscuits - A popular Malaysian snack
White Chocolate & Cranberry Cookies
Hustling the Xiao Long Bao in my kitchen
Bailey's & Coffee Macarons

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© Rachel Tan and The Pleasure Monger, 2010. Unauthorized use and/or duplication of material on this blog without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Rachel Tan and The Pleasure Monger with appropriate and specific direction to the original content.

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