Food #part4

Mousse

History:
A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savoury.
Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin.

Recipe:
- 1L cream
- 400gr yoghurt
- 150gr sugar
- 12 gr gelatine

How to make:
1. For the first, prepare the gelatine. soaking gelatine with ratio 1:4 (1 gram gelatine dissolved with 4 gram water) stir untill mixwell and keep on refrigerator.
2. Boil the yoghurt and sugar
3. Add the gelatine on the yoghurt, keep in room temperature.
4. Whisk the cream untill the texture is stiff.
5. Mix the cream and yoghurt with folding technique.
6. Mousse ready to serve.

Textures:
Mousse have a smooth texture like a ice cream.
Colours:
For the colour, Basicly mousse have a white colour base from the ingredient is cream and yoghurt. But we can add the fruit puree to make different taste and colours.
Taste:
Mousse have a sweet taste.




Apple crumble

History:
Apple crumble is a popular dessert produced with the main ingredient of apples. Such cakes are made through the process of cutting the sweet fruit to add flavor to a flat cake base. Traditional apple cakes are usually served with various spices such as nutmeg or cinnamon, which gives a unique taste. In addition to the addition of spices, butter can also be accompanied by mashed beans, usually walnuts and almonds.


Recipe:
a. almond cream
- 200gr icing sugar
- 200gr butter
- 6 pcs egg
- 400gr almond powder

b. crumble
- 200gr almond powder
- 200gr butter
- 200gr sugar
- 200gr oatmeal
- 400gr flour
c. apple
- 3 pcs apple
- butter
- cinnamon powder
- palm sugar

How to make:
1. Almond cream: Mix icing sugar and butter untill the texture is creamy. After that, add egg and mix again untill mixwell. For the last, add almond powder and mix it.
2. Crumble: Mix all ingredients like almond powder, butter, sugar, oatmeal, and flour and rub in until the texture is crumble.
3. Apple: saute apple with the butter and add a little cinnamon powder and palm sugar also.
4. Set on a bowl for base is almond cream.
5. After that, for the second layer add the apple.
6. For last layer add the crumble.
7. Bake on 180 degrees celcius 20 minutes

Textures:
For the texture, apple crumble have a creamy texture because use almond cream for base.
Colours:
For colours, apple crumble have a light brown colour from baking process.
Taste:
Apple crumble have a special sweet flavours from combination of almond cream, apple, and the crumble




ONDE - ONDE




HISTORY:
Onde-onde is a kind of market snacks cake that is popular in Indonesia. This cake is very popular in the area of ​​Mojokerto which is referred to as the city of onde-onde since the days of Majapahit. Onde-onde is also popular especially in Chinatown areas both in Indonesia and abroad. Onde-onde made from flour or sticky rice fried or boiled and the surface sprinkled / covered with sesame seeds. There are various variations, the best known of which are made from sticky rice flour and filled with green bean paste. Other variations are only made from wheat flour and given a color on the surface such as white, red, or green which is known as wheat dumplings, which are typical dumplings from Mojokerto city. In Indonesia dumplings are round, brown and sesame-coated. Inside are green beans or black sticky rice. Whereas in Padang the onde-onde is served in a round shape, green, springy, sprinkled with coconut, and inside it is liquid brown sugar.

RECIPE:
* SKIN
- 250 gr glutinous rice flour
- 25 gr sago flour
- 175 gr warm coconut milk

* FILLING
- 200 gr green bean without skin
- 150 gr refine sugar
- 50 gr coconut milk

How to make:
1. Skin : Mix all ingredients and knead the dough untill mix well.
2. Filling : Mix all ingredients and stir mixturer while pour the coconut milk carefully. After that, knead the mixture untill mixwell.
3. Moulding: Take the dough and make a small round, and then make a bowl shape for filling. Put the filling inside the dough and rounding again. After that, coat the dough with sesame seed.
4. Deep fry onde - onde with medium heat untill cooked.

Texture:
Onde - onde have a semi elastic texture from glutinous and sago flour.

Taste:
For the taste, onde - onde have a sweet and savory taste.

Colour:
Onde - onde have a light brown colour from cooking process with deep fry method.