Moist Green Tea Swirl Pound Cake & Blood Orange Mousse*

25 Jun

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The New recipe for July class is Moist Green Tea Swirl Pound Cake & Blood Orange Mousse!

I had been introducing many kinds of pound cakes in the past, some with sugar butter method, some with egg yolk and egg white separated (meringue), and some using genoise (sponge) type. This one will be the major sugar butter method. And we will add some ingredients to increase moisture in the cake!

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Making a nice green tea swirl will be an exciting and challenging part of this cake^^*!

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Another recipe for this class is; Blood Orange Mousse. It’s the first time I introduce “Blood Orange” in my recipe.

There are two layers; bottom is a blood orange mousse using anglaise sauce, and top is a dense blood orange jelly. You can enjoy the contrast and harmony in your mouth^^. For presentation, we will scatter top jelly like the photo.

The mousse can be used for other parts of desserts such as on top of the tart, just like mango tart, tart dijion and passion pie.

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It’s very nice and refreshing cold dessert for the hot summer!

Here is the date for this class;

DATE:       July 11th (Sat.) 11:00am-2:30pm

                  July 15th (Wed.) 11:00am-2:30pm

FEE:          RM200 (RM159 for members)

For registration, please contact me by email; caramelmoko@gmail.com (Tomoko).

Thank you for visiting my blog!!!

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