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Thursday, January 21, 2010


I should admit that I am pretty happy with the way a couple of things are going in my life. For one I know this blog has been fun and I am challenged of creating nice baking/cooking content and taking better photos for hopefully more frequent posts. Just the right moment for me to express my gratitude to Mandy of What The Fruitcake?! for passing me a very nice Over The Top award. Do visit her blog and explore her great recipes with beautiful pictures. You will definitely love it....

Meanwhile, I like to pass this award on to:
- Julia of Melanger :: to Mix
- Jo of Sugar & Everything Nice
- Barbara of Barbara Bakes
- Simone of Junglefrog Cooking
- Anncoo of Anncoo's Hobby. These 5 bloggers, with each individual, unique and distinctive style of blogging, have truly inspired me. A visit to their blogs is a must! Again, a must! :-)

Second, I am so glad that coming into the sixth month, T has always been there for me. The connection is getting stronger and we seem to be inseparable. And he is getting more involved into things that I like for instance now if we go for shopping, he will keep an eye on photo props for me, like plates, cups, cake stands, and all. And I reciprocated with picking up an interest in gardening everytime I am in his garden.

Third, I am grateful to be in Bangkok for my seventh year. Things have been good here and people are friendly and kind. All I can hope for is that I don't have to leave...... forever. That can only happen if I have the Thai Permanent Residence in hand. Will I have it soon? That is still a curious question mark? I have been trying... and waiting!

To celebrate this particular grateful moment of my life, I like to post Pink Lychee Mousse Cake that I baked recently for my colleague's birthday. I have kept the photos for a special occasion. Apparently January has been a perfect month for everything especially making new plans and keeping people who are close to me even closer to my heart. And my beloved sister's birthday also fell on this month. So.... to all the good things in my life and to people who made them happen, thank you!

Makes a 7 inch cake or five 2.5 inch mini cakes

1. Chocolate Base

- Couscous > 135 grams
- Water > 400 ml
- Dark chocolate > 35 grams
- Granulated sugar > 160 grams
- Vanilla essence > 2 teaspoons

- Cover the bottom and sides of a 7 inch cake ring or five 2.5 inch cake rings with aluminium foil.
- Mix all ingredients together in a saucepan. Bring to boil and stir constantly.
- Once boiled, reduce the heat and simmer for 10 minutes until the mixture becomes a thick paste. Keep stirring to avoid burnt mixture.
- Once the mixture is warm to touch, press it into the base of the cake rings.
- Refrigerate.

2. Lychee Yogurt Mousse

Ingredients :
- Canned lychee > 2 cans (each net weight 575 grams)
- Egg white > 60 grams
- Sugar > 60 grams
- Whipping cream > 140 grams
- Plain yogurt > 100 grams
- Gelatin powder > 20 grams
- Hot water > 30 grams

- Open 2 lychee cans and separate 8 pieces of lychees for decoration.
- Weight the rest of lychees plus syrup to 700 grams. Puree them until fine.
- Separate 400 grams for mousse, and 300 grams for jelly topping.
- For jelly topping, strain lychee puree into fine juice. Set aside for later use.
- Make meringue by beating egg white at medium speed until foamy.
- Add in sugar gradually and whisk until soft peaks form. Leave aside in mixing bowl.
- Beat whipping cream at medium speed until soft peaks form. Set aside.
- Melt gelatin in hot water. Leave it to cool for a while.
- Mix lychee puree with yogurt.
- Fold lychee mixture into meringue bowl and mix well at low speed.
- Then fold in whipping cream. Finally add gelatin.
- Pour into cake rings and refrigerate for 2 hours.

3. Jelly Topping

- The above strained lychee puree > 300 grams
- Gelatin powder > 20 grams
- Hot water > 20 grams
- Pink rose coloring > 2 drops

- Melt gelatin powder in hot water. Leave to cool.
- Mix with lychee puree. Add pink coloring. Pour on top of lychee mousse layer.
- Refrigerate overnight.

4. Composition

- Take out lychee mousse from fridge.
- Decorate with whipping cream, lychees (that have been set aside earlier), and decorative chocolate pieces.


  1. Hi Kris,
    Thank you again for passing another award to me.

    Your Lychee mousse cake is very very beautiful, I must bookmark it and the pictures are so stunning :)

  2. Ooo thank you so much for passing the award on! What a nice surprise too when reading your post!! :) I hope you get your permit soon. I can imagine it must be great living in Bangkok or Thailand in general. Having been there a couple of times I loved it!
    And your pink cake is just absolutely gorgeous as are the photos!

  3. Awww, this post made me feel all warm inside! I've been itching to make a lychee something. Thanks for the inspiration! :) Gorgeous photos as always :)

    And thanks for reading my blogg!

  4. Kris,
    Sounds like your year is off to a good start! What a gorgeous dessert, the pale pink is perfect for a Valentines tea party.

  5. Oh my gosh! These lychee cakes are wonderful! I want them all!!!! The colors are divine, the photos are charming and everything looks beautiful. Thank you for the reminder to express gratitude. :)

  6. Congrats on the award! Those cakes are so pretty and look delightful! Fabulous...



  7. Kris, You ARE over the top, so it's no wonder you won this award! If T helped you pick out these props, and set up, he did a great job! These photos are gorgeous; my favorites are the two featuring the whole(big)mousse! I love chocolate and pink together! I have never had lychee, but would like to try it someday:) Good luck on becoming a permanent resident!

  8. Wow, I love this! this is so pretty :D Have been a fan of your blog and can't wait to see the next cake you make everytime.
    How did you make the lychee jelly topping pink? did you add any food coloring?

  9. o woww, couscous as a base? That is fascinating! And i love lychee, the pinkness of this cake is adorable... your colleague is one lucky gal (or guy). It's great to hear that life is going well for you, congrats with you and T as well!

  10. that cake is stunning! And the pictures too! I am intrigued by the couscous in the base - what a novel idea.

    I love Bangkok - you are so lucky to live there! I have tried convincing my husband that we should try living in Thailand for a short time but I think I will have to settle with lots of visits. It is such a beautiful country.

  11. Anncoo: You are mostly welcome! Your blog is fabulous, Ann...

    Junglefrog: Yes, Bangkok is a nice place to stay. Do come and visit again :-)

    Vickys: Thanks for reading my blog, Vicky! It is best to have lychee content that has a tint of natural sourness. That takes a couple of trials with different brands. Happy baking!!

    Mimi: Thanks, Mimi! I do hope to bake more this year! :-)

    Rose: Thanks, Rose! Your series of delicious soups have kept me warm all along. For that I should say "Thank You!"

    Rosa: Thanks, Rosa!

    Sue Sparks: Thanks, Sue! This is my first trial combining pink with chocolate and I really like it. Maybe will do it more, for valentine's day maybe....?

    Bertha: Thanks so much for reading my blog! Upps yes, I forgot to put that in the recipe: pink rose coloring. Anyway have added it in, thanks for asking!

    Anjelikuh: Thanks so much!! A gal actually! Too bad she didn't really like the couscous layer. I personally love it especially the obvious graininess on each bite. Well, again, not many people have tried couscous here....

    Renee: Thanks for your compliment! Yes, Bangkok is fabulous... love every bit of it.... Try convince your husband one more time maybe?

    Sawadee from Bangkok,

  12. Your cakes are spectacular and your photographs are stunning! Definitely Over The Top - congratulations! Thanks for thinking of me to pass the award on to. I am very honored!

  13. Best of luck with the Thai Permanent Residence!!! I hope with all my heart that you'll get it :) Great that you have that 'special person' in your life - it makes a difference -I wish you all the best!
    Meantime what a beautiful cake - I almost licked the screen... ;)

    Cheers from rainy (again) Ierland!

  14. seven years!!!!!
    i think now you can speak Thai very well!

    Lychee is one of my favorite fruit ^^

  15. Hi Kris, thank you so much for your award and it's really made my week. By the way congrats on your award as well and you so well deserve it. Love your creations and fantastic photography.

  16. It is my absolute pleasure! You deserve the award. I'm always in awe of your creations, both in taste and looks and then way you put it all together so beautifully in your photos :)

  17. Splendid mousse, and it sounds delightful! It sounds like you're very much enjoying life at the moment - and reading about someone else's happiness is always uplifting. :-)

  18. these are AMAZING! Some of the most beautiful mini cakes I've ever seen!

  19. je viens de découvrir ton blog je le trouve magnifique, de très belles recettes avec de jolies photos, bravo
    je reviendrai régulièrement
    bonne soirée

  20. How stunning are those photos...........and the Oh, and I'm a prop hunter as well. God bless us Prop chics!

  21. Gosh, those cakes look absolutely fabulous! I can see you've been inspired by colourful Bangkok!
    Lucky birthday girl! Hope someone surprises me with a cake like that some year! A girl can dream, especially with your creations!!

  22. wow they are beautiful cakes! you are so talented.

  23. Barbara: And I am honored to pass you the Award :-)

    Anula: Thanks... I hope so too... Ha ha no wonder my screen is all wet :-)

    Tiny Bakery: Yes, Thai is a beautiful but complicated language. Need to speak in order to survive, don't I?

    Jo: You are mostly welcome!

    Mandy: Thanks again, Mandy!

    Valerie: Yes, life in Bangkok is very enjoyable...... that includes baking, shopping for ingredients and props hunting!!

    Mini Baker: Thanks ... I say the same about your beautiful cupcakes....

    Aux delices des gourmets: Thanks, your visit is highly appreciated!

    Kitchen Butterfly: ha ha props hunting is officially the top in my hobby list .....

    Lyd: Thanks..... Yes, Bangkok is truly an inspiration....

    Thip: Thanks, Thip!

    Katie: OMG, your cookie decoration is first class. I have to hold my breathe when I look into your blog page. You have a special taletn, Katie! Guys, come and take a look at Katie's blog!!!!!

    Sawadee from Bangkok,

  24. Congrats on your award daaaaahling. May live always give you lots to be thankful for.
    *kisses* HH

  25. I love this! The photography is perfect and the recipe divine!

  26. Absolutely perfect photos... and the decoration is superb... what a lovely blog.

  27. Hi Kris, I'm so sorry didn't stop by to your site for awhile *sigh* so many things going on around me & my family. *Hopefuly that make us getting stronger as family :) *

    Congrats for your award, that is trully you are. Over The Top!! that's cool. You deserve it. And hopefuly your permanent resident paper will ready soon too. I bet the feeling will same as like me, when the first time I've got my paper. And my pray for you and T, you guys are great couple, i belive that.

  28. Kris, as always your photography and food presentation are absolutely gorgeous! Congrats on such a beautiful blog.

  29. Hi Kris!
    I know, it's been much too long since I've been online to visit blogs--I've missed reading yours! Beautiful cake and I'm so happy that your life is going well! :) Congratulations on your award too.

  30. Hello! I just found your blog and think it is wonderful. Your photos are outrageously beautiful and very inspiring!

  31. Gorgeous, it sounds delicious! Your lychee mousse is very tempting!

  32. I was a little slow posting about it, but I finally gave you a proper thank you on my blog for this award. Since I've passed this award on to others earlier, I didn't do it again. But I wanted you to know I really do appreciate receiving it from you!

  33. Wow, cous cous in the chocolate base? How innovative! Love it. Will have to try it for sure. Thanks for sharing the recipe. That dessert looks like it came straight from a 4 star Michelin restaurant. Great job!

  34. I could look at your pictures all day long! I miss the lychee from back home and could have never imagined anything with the fruit could look this heavenly.