Since Mid-Autumn Moon Festival is just around the corner, I am thinking of posting a few festive blogs in the upcoming week revolving around this September celebration. I loved Moon Festival growing up because not only was I able to eat lots of moon cakes but I loved the idea of going out at night with my lantern of choice and lighting the candle inside to lead the way up the mountain.
Mid-Autumn Festival or Moon Festival takes place on the 15th day of the 8th month of the lunar calendar. Chinese people believe that on that day, the moon is the biggest, roundest and brightest. That is why I am going to share this delectable recipe with you all because the end product looks very much like a full moon.
Puree Filling600 gram Mandarin Puree (box pack can be bought too) 6 gram Pectin 50 gram White Sugar 1. Mix pectin with sugar. 2. Simmer the puree until it gets hot, then mix in the pectin and sugar. Slowly stir up all three ingredients until it has all dissolved and boiled. 3. Wait until the mixture is half curded, put it into a pastry bag. Fill the mold until it is half full and let it sit in a freezer for 12 hours. 4. After the puree filling falls off the mold, it should stay frozen.
White Chocolate Mousse550 mililitre Milk 1 Vanilla Stick 150 gram White Sugar 165 gram Egg Yolk 45 gram Corn Flour 3 piece Gelatine sliced (soaked until soft) 375 gram White Chocolate (melted) 700 gram Fresh Cream (whipped) 60 mililitre Virgin Olive Oil 1. Cut vanilla stick open and soak in milk. 2. Mix sugar, egg yolk and cor flour mix in a small amount of milk 3. Heat up the rest of the milk, add in the mixture and still until 75 degrees Celsius. Add in gelatine slices, simmer until gelatine slices dissolve. 4. Add in melted white chocolate and olive oil, stir. 5. Once the mixture has cooled down, mix in the fresh cream until silky smooth. Put into a pastry bag. 6. Use the mixture and fill 2/3 of a hemispherical mold, put in the frozen puree filling, cover the frozen puree filling with more of the mixture until the mold is full. 7. Smooth out the surface with a knife or spatula 8. Place into freezer for 12 hours until it is totally frozen and remove from the mold. 9. Put two hemispherical frozen white chocolate mousses together by using your finger to melt the surface of the interfaces. Once they stick to each otherm they should be placed back in the freezer to be ready for the next step.
White Chocolate Film300 gram Coco Butter 300 gram White Chcolate 1. Melt the coco butter in 42 degrees celsius and separately melt the white chocolate in 45 degrees celsius. Mix them up to bed ready for use. 2. Prepare liquid nitrogen in a box, put in small amount of mousse balls to be frozen. Cover the mousse balls with a thin layer of white chocolate.
Silver Outer Shell1000 mililitre Water 60 gram Vegetarian Gelatin 8 gram Silver Food Coloring Powder 1. Mix all the ingredients. Simmer until 70 degrees celsius or until all ingredients have melted. 2. Prepare liquid nitrogen in a box. Put in small amount of frozen balls until low temperature. Then glaze a layer of silver coating that has been frozen for 12 hours. 3. 3 hours before eating, line up semi-finished products on baking paper tray and cover with baking paper. Store in temperature of 4 degrees celsius and defrost before serving.