lemon milk agar

this is a dessert i've been promising Tengo Un Horno y Se Como Usarlo to make about a month ago, she should read this post.. (p.s. i'm really sorry for the delay and hopefully you'll like this recipe). remember my post about lemon pudding? well, i don't really like it but this lemon milk agar or i can say the Indonesian style lemon pudding is a sweet caress for my tongue. i love this too much.

in Indonesia, we're almost always referring to milk agar when we heard the word pudding. for some of you who maybe don't know what agar is, agar is a powder like gelatin which was made not from animals' bones but from seaweeds (red algae to be exact), here's the link in wikipedia in case you want to know more about it. milk agar was made from agar powder with milk and in Indonesia we call it pudding, we can modify the flavor though. the modification has no limits, you can even put biscuits into it, i'll make you some later. agar contains so much fiber and very good for your digestive system. this is one dessert i've always fond of since i was so little. like most jellies and gelatins, agar is best served chilled. we can make agar with not always milk, the simplest one is just with water and sugar. but if there's no agar powder available near you, don't worry, you can always substitute agar powder with gelatin powder of course.

my lemon milk agar has a mild taste of lemon. i don't really like a strong flavor of lemon, it makes me dizzy. the lemon tastes even milder when it blends in with the milk. if you prefer a stronger taste of lemon, serve this with lemon curd, i'm sure it would be nice. however, i prefer to eat this with sweetened condensed milk in a hot sunny day. so refreshing!

profiteroles

how are you readers? 

i made this profiteroles last tuesday. do you know what profiteroles is? well it's a choux pastry filled with whipped cream and topped with generous amount of chocolate sauce (or maybe lots of chocolate sauce, if i may). as i grew up here in Indonesia, there are only two familiar and most common ways of serving choux pastry around me; one filled with custard and the other filled with whipped cream. which one do i like most? i prefer the custard but bf prefer the whipped cream one. that's the reason why i made this profiteroles. i should make another type of choux pastry someday, Paris-Brest sounds interesting for me.

this was my first time making profiteroles, but not the first time making choux pastry. i really like making choux pastry especially when it comes out from the oven. they're so cute and puffy! okay, it might sound weird to describe a choux pastry but they really are so cute. lol. i didn't experience trouble making the choux but i did a little mistake with my whipped cream. i should've known to make whipped cream from whipping cream it needs super cool temperature, my fault that i didn't make my bowl and beater cool enough and i live in a tropical country with its hot climate. thus, even though my whipping cream is whipped, it wasn't strong enough to hold its shape and i couldn't pipe it with a star nozzle tip. blame me.

to make the long story short, my profiteroles was again a hit in the house. yay! the choux pastry was the best part of them, the chocolate sauce tasted good, and the whipped cream should be perfect without its little messy shape. are you interested to make some? remember, you can pour or maybe drown them in chocolate sauce..

mini white chocolate cheesecakes

i can't tell how sorry i am for leaving this blog (again). to be honest, i fell into a baking blue recently. i really miss my foodie-blogger friends especially these blogs: Bonita's Cooking and Bento Wonderland, Mlebu Pawon, Tengo Un Horno y Se Como Usarlo (i love her new blog design by the way!), Kitchen Notes, etc. so sorry i can't visit all of you lately.. and when i opened my dashboard today, i missed lots of their wonderful craft! too bad, i started to think that maybe my unfrequent visits and updates will be quite permanent as my college is really getting its serious business now. perhaps i could only post 3 items per month now.. huhu.

anyhow, today i got my mood back. i tried a new cheesecake recipe, this time with white chocolate. i've always been curious with baked cheesecake, i haven't found a perfect recipe to match the one i'm looking for but this one is almost perfect. people around me said 'this is marvelous!' 'this is uber delicious!' and i think this is delicious with a little hint of unique. this is so far the best cheesecake recipe i've found.

if i refer to the original recipe, this mini cheesecake should be just plain without any topping or garnishes. but i did a little beautiful touch to compensate the wonderful taste of it by adding piped whipped cream with a blueberry and cranberry, so everybody could be more tempted to give it a bite. i got this recipe from 'The Big Book of Chocolate' by Jennifer Donovan. personally, i don't really like the ratio of sugar in most of their recipes, i always find it too sweet for my liking or anyone around me. however, feel free to adjust it by yourself..