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I recently attended a dessert demo-class by Japanese Chef Aki Watanabe. The highlight of the class was using high quality french jams in dessert making. In just two hours, Chef Watanabe demonstrated four recipes – Chocolate-Clementine Mini Cakes, Rose Petal Jelly with Lychees on Milk Jelly, Almond and Jam Squares and Cake -In-A-Jar. She also generously shared two other bonus recipes that was derived from straining yogurt overnight to separate into curd and whey – Curd with Extra Virgin Oil & Fig Jam (for a healthy breakfast) and a Classic Biscuit using whey (to eat with jam anytime).

Clockwise from left : Chocolate-Clementine Mini Cakes, Almond & Jam Squares, Cake-In-A-Jar & Rose Petal Jelly with Lychees on Milk Jelly

Clockwise from left : Chocolate-Clementine Mini Cakes, Almond & Jam Squares, Cake-In-A-Jar & Rose Petal Jelly with Lychees on Milk Jelly

It was a joy watching Chef Aki as she cheerfully went about explaining the steps in making all of the above mentioned recipes. Everyone had a taste of the different desserts during the class. Indeed an interesting morning well spent for me !

My favourite recipe from the class is this milk jelly made from milk, cream & cornflour. The unique Rose Petal Jelly complements really well with lychees atop the milk jelly. Easy to prepare and deliciously creamy. Definitely will make this again !

P/S : I tried it with low fat milk & cream and it didn’t set well. I called the culinary school about it and they said it is necessary to use full cream milk and 100% whipping cream for this recipe. How to lose weight with such a classic dessert???

Rose Petal Jelly With Lychees on Milk Jelly
Makes 5 x 80ml per portion)

Ingredients :

350 gm fresh milk (full cream only)
150gm whipping cream (full cream only)
35 gm corn flour
30gm castor sugar
½ tsp vanilla paste
5 pcs lychee in syrup
5 tablespoon rose petal jelly

Direction :

1)    Place corn flour in a bowl, stir in fresh milk using a whisk and add whipping cream to the mixure. Stir.

2)    Strain the milk mixture into a pot. Add sugar and vanilla paste. Bring it to the boil.

3)    Turn down to medium heat, keep stirring with a wooden spoon until it thickens for about 7-8 mins.

Keep stirring to prevent mixture from burning at the sides & bottom

Keep stirring to prevent mixture from burning at the sides & bottom

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4)    Strain quickly into a wet mould. Cover with microwave cling wrap. The wrap must be in contact with the top of the jelly to prevent a thin film-like layer from forming on the top side.

Wet a rectangle mou

Wet a rectangle mou

Important - the wrap must be in contact with the top of the milk jelly

Important – the wrap must be in contact with the top of the milk jelly

5)    When it has cooled down to room temperature, chill in the fridge until set.

6)    To serve, cut into five equal portion and top each with a lychee and a tablespoon of rose petal jelly.
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