No longer confined to industrial applications, liquid nitrogen has taken the culinary world by storm. The instant refrigerant has seen particular widespread use in frozen desserts, as the 196°C liquefied gas is capable of creating a variety of cool treats within seconds at the table. The speed of chilling also leads to the formation of smaller ice crystals, which results in a smoother texture as well as preserves the natural taste of ingredients. The wow factor helps too when entertaining guests, as a magnificent vaporous fog envelops the dish when liquid nitrogen comes into contact with the much warmer surrounding air.
This is really an old school cake commonly found in our neighborhood bakeries with fragrant pandan kaya sandwiched between layers of sponges. However, in this recipe, we use whipped cream infused with real pandan juice instead of kaya to cut down the sweetness.
Mango and masala curry is a great combination. This Northern Indian inspired curry recipe uses free range chicken, semi ripen mango, shallots, masala paste and cooked in Even cream to smooth and silky consistency.
Cempedak is usually available once a year around the month of July and August. This fruit is not easy to come by in the supermarket due to its perishability. Many said that the fruit is like durian, one either likes it or otherwise. But to chef Ashraf, a pastry chef of the Eastern & Oriental Penang, cempedak is a unique fruit in its own league, unlike durian, it has a sweeter and floral like fragrant that entices anyone who has not tried the fruit before. Because the flesh of cempedak is soft and buttery, once mashed, the custard like pulp will blend in perfectly well with freshly whipped European cream. Here, chef Ashraf presents a great recipe on how ripe cempedak can be made into a gourmet hotel-style entremet.