Interview with Kristy Choo
Posted on 01. Sat, 2010 by admin in Interviews/Stories
Jin Patisserie is a dessert lover’s nirvana. Executive Chef Kristy Choo combines a passion for sweet decadence with an artistic flair, to create gorgeous cakes and chocolates that are almost too beautiful to eat. Almost. Born in Singapore, award-winning chocolatier Choo was a flight attendant before becoming a chef–an experience that nurtured a passion for international cuisine. NAC: Describe your journey from flight attendant to chef. KC: It was a tough decision as I took a significant pay cut. Working in the kitchen is also a tough job for female and it certainly is not as glamorous as being a flight attendant. NAC: What’s your cultural background, and how does that (and your family) influence your food? KC: Having been [...]
Valentine Mascarpone Raspberry Compote
Posted on 01. Tue, 2010 by grace in Sweets
[/print_this] Valentine Mascarpone Raspberry Compote By Kristy Choo, Jin Patisserie Sponge 5 egg whites 5 egg yolks 125 grams flour 176 grams sugar Raspberry compote 100 grams sugar (Caramel) * If you want the raspberry compote to be sweeter, add more sugar. Raspberry (Your desired amount) Raspberry Liquor (optional) Jelly 500 grams puree 4 gelatin 150 grams sugar Mascarpone Mousse 250 grams mascarpone cheese 3 egg yolks 250 grams cream 60 grams sugar 2 gelatin leaves 1. For Sponge: Whisk egg yolks until pale. Set it aside. Whisk egg whites, adding sugar a little bit at a time. Lightly put the egg yolk mixture into egg whites and then, put in the sieved flour. Bake at 200 degree Celsius (395F) for approximately 12 minutes. 2. For Raspberry Compote: [...]
White Sesame Cups
Posted on 12. Thu, 2009 by grace in General Asian, Sweets
6. Pour on top of the white sesame and let it set. Sprinkle some sesame seeds on top for decor.
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