KCC February Challenge: Filipino Aphrodisiac Foods
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.
Ingredients:
Cream
- 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.
Cake
- 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.
Ganache
- 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.
Topped with sliced strawberries and blueberries
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.
