Kapuso Jessica Soho
December 23rd, 2008Visited 1008 times, 1 so far today
December 20, 2008
I received a text from ironchef jabes if it would be good for him to give my cell number to a kapuso researcher looking for a chef who makes healthy desserts. Of course, during the season of plenty, I obliged and got myself to confirm a shoot without asking permission from the school about it. This was a Sunday and the filming would be the next day. I only had four hours to research – healthy dessert for a talent who wants to eat less this Christmas season. I decided to use the desserts that I taught in a class two dozen full moons ago and it really did give me an idea to be a bit more creative.
It appeared last night and all I can say is I look just like Santa without the white beard but with no neck too. I was so fat on television….I felt blotted but anyway, I enjoyed making the variation para naman hindi siya corny….the main dessert shown was my Mango Fruit Snow but I actually made two more good tasting desserts with less calories, good for you ingredients and very textural so theirs a play in the mouth as they say.
Mango Fruit Snow is a light dessert with a mango gelatine base where meringues was folded in to make it appealing, its like ice cream for people with no teeth. Decorated with strawberries, kiwis and more mango. I am not using too much sugar but a bit of Splenda.
Tapioca Pudding – a healthy sago like custard that can be done in less than 30 minutes and cooled to perfection before. I had this once when I was in high school in a friend’s house and when I became a working chef tried my best to copy it from memory.
Chocolate Orange Mousse – chocolate can be healthy using cocoa powder and unsweetened chocolate, both of which has no sugar and a lot of good. Are you tired of having chocolate mousse all the time so flavoring it with orange zest gives it a different dimension all together, this is not sci-fi…it’s getting out of the box, wow! I feel like a 55 year old chef….hehehe….
The recipes will follow after this post….again, I apologize I had no time to take pictures…I was busy taking my fourth television appearance to heart and soul…just like ta….da………
Chocolate Orange Mousse
Ingredients:
1 tsp unflavoured gelatine powder
2 tbsps water
¾ cup skim milk
1 tbsp orange zest
2 pcs egg yolks
â…” cup sugar substitute
â…“ cup cocoa powder
60 gms bittersweet chocolate, coarsely chopped
1 tsp vanilla
¾ cup heavy cream, whipped to soft peaks
Procedure:
In a sauce pan, bloom gelatine by adding water.
Set aside for 3 minutes. Add milk and orange zest.
Whisk in egg yolks, sugar substitute and cocoa powder.
Cook on low heat, mixing at all times until thick.
Add in chopped chocolate and vanilla. Mix until smooth.
Let cool to room temperature. Fold in whipped cream.
Pour into glass containers. Garnish with orange segments
Mango Fruit Snow
Ingredients:
1 tbsp unflavored gelatine powder
2 tbsps water
1 pc egg yolk
1 cup non fat or skim milk
½ cup sugar substitute
â…“ cup mango puree
¼ cup chopped mango
1 tsp lemon zest
3 pcs egg whites
Procedure:
Bloom gelatine in a small bowl with the water.
Set aside.
In a sauce pan, mix egg yolk, milk and sugar substitute.
Heat until it thickens slightly.
Add in softened gelatine, mango puree, chopped mangoes
and lemon zest.
Remove from heat, pour into another container and cool
mixture. Set aside.
Whip egg whites until soft peaks. Fold in mango mixture.
Refrigerate until ready to serve.
Make very thin slices of mangoes, kiwi and strawberries to
decorate top of dessert.
Tapioca Pudding
Ingredients:
1 ¼ cups skim or non fat milk
1 pc egg, separated
¼ cup sugar substitute
3 tbsps tapioca
½ tsp vanilla
Pinch cream of tartar
1 tsp sugar
Procedure:
Mix milk, egg yolk, sugar substitute and tapioca and let sit
for 5 minutes to soften tapioca. Mix well and bring to a
boil while stirring. Remove from heat, add in vanilla.
In another bowl, beat egg whites and cream of tartar until
foamy. Sprinkle sugar substitute and beat to soft peaks.
Gently fold egg white into pudding.
Let cool 20 minutes before serving or pouring into bowl or
serving dishes.
Decorate with toasted nuts and dried fruits.
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