Procedure
* just mix together and put in warmer or hot water bath, hot water in the bottom, don't stir it, just let naturally dissolve,become clear and ready to use.
* when apply gelatin, put the wire flower in the decorating sheet like petals, apply the gelatin one thin coat, rest in 60-90 second,when you see the wire is not moving then apply again the gelatin for 2nd thin coating using brush.
* if you want thin,,apply gelatin one coating, if you want thick, apply two coating gelatin.
* dry overnight or depend on the humidity of your place.
* using scissor, cut the excess dry gelatin petal
Ingredients:
For the Chiffon Cake : 12 cm Cake Tin
1 egg
20 g sugar 1 1/2 tbsp
25 g cake flour 1/3 cup
15 mL oil 1 tbsp
20 mL water 1 1/2 tbsp
1 tsp vanilla extract
For Mousse:
100 mL Cream 2/5 cup
100 mL milk 2/5 cup
100 g Yoghurt 1/2 cup
35 g honey 2 tbsp
1 tbsp green tea powder
1 tbsp gelatin
Jelly Topping:
1/2 tsp gelatin
2 tbsp hot water
INGREDIENTS
4 1/2 ounces bittersweet chocolate, finely chopped 2 tablespoons (1 ounce) unsalted butter, diced 2 tablespoons espresso or hot water 1 cup cold heavy cream 3 large eggs, separated
1 tablespoon sugar
PROCEDURE
Combine the chocolate, butter, and espresso in the top
of a double boiler over hot, but not simmering, water, stirring
frequently until smooth. Remove from the heat and let cool until the
chocolate is just slightly warmer than body temperature. To test, dab
some chocolate on your bottom lip. It should feel warm. If it is too
cool, the mixture will seize when the other ingredients are added.
Meanwhile, whip the cream to soft peaks, then
refrigerate. Once the melted chocolate has cooled slightly, whip the egg
whites in a medium bowl until they are foamy and beginning to hold a
shape. Sprinkle in the sugar and beat until soft peaks form.
When the chocolate has reached the proper temperature,
stir in the yolks. Gently stir in about one-third of the whipped cream.
Fold in half the whites just until incorporated, then fold in the
remaining whites, and finally the remaining whipped cream.
Spoon or pipe the mousse into a serving bowl or
individual dishes. Refrigerate for at least 8 hours. (The mousse can be
refrigerated for up to a day.)
