Avocado, scallops & Passion Fruit Carpaccio

July 16, 2009 dragonlife 4 Comments

AVOCADO-SCALLOPS

Here is another idea as a summer salad I have just fished out one of my recipe notes.
Although Carpaccio should only apply for beef, indulge the old geezer as far as names are concerned! LOL.

Avocado, Scallops & Passion Fruit Carpaccio:

INGREDIENTS: For 6 persons

-Scallops: 12 large without any roe or strings
-Avocado: 3 ripe, but still firm
-Passion fruit: 3 large maracujas type or 5 small
-Green lemons/limes: 3
-Olive oil (EV): 2 large tablespoons
-Sweet basil: 3 lage leaves
-Salt (to taste)
-Freshly ground black pepper

RECIPE:
-Press the juice out of the green lemons in a bowl. Cut passion fruit in two and strain over the lemon juice to take pips out (discard. You may keep a few for decoration, though).Mix.

-Cut scallops into thin slices and place on a large dish with space betwen them.

-Peel the avocadoes. Cut them in two halves. Dicard nut. Cut avocado into thin slices and place between scallops slices.

-Season with salt, freshly ground black pepper, and the lemon/passion fruit juice. Sprinkle with olive oil. Cover with cellophane paper and leave iside refrigerator for 2 hours.

-Before serving, thinly cut sweet basil and decorate dish with it.

Best savoured with a dry white wine!

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Vegan Peach & Luccola Salad

July 16, 2009 dragonlife 4 Comments

PEACH-LUCOLLA-1

Fruit are great as desserts, but they have so many benefits that they aso make for some great combinations with vegetables, especially salads!
Her is an example as peaches and luccola are in season:
Vegan Peach & Luccola Salad!

INGREDIENTS: For 1 person
-Peach: half a fresh one
-Luccola: 3 leaves
-Lemon: 1 sixth/1 wedge
-Salt: a pinch (to taste)
-Ground black pepper (to taste)
-Olive oil (EV): 1 large tablespoon

RECIPE:
-Chill a plate.

PEACH-LUCOLLA-2
-Cut each luccola sprig in 8 cm long parts. Drop into a bowl.

-Peel peach, and cut 1 half into 5 wedges (if you do not eat the rest right away, sprikle with lemon juice, wrap in cellophane paper and keep in the fridge!).

-Add in the bowl lemon juice, olive oil and salt. Lightly toss.

-Add peach wedges and toss again just a little. Place onto a plate with an eye for decoration.

-Grind black pepper over the salad!

Simple, easy and healthy!

NOTE:
Eat at once or luccola will change colour and turn soggy.
Don’t forget to bring some white wine!

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Mint & Orange Peels Chicken

July 15, 2009 dragonlife 7 Comments

MINT-CHICKEN

I love chicken! I probably eat some three times a week.
Not only is it to cook, but recipes are illimited.
Just found the following recipe in an old cookbook of mine:

Mint & Orange Peels Chicken!

INGREDIENTS: For 4=5 people
-Chicken: 1 whole
-Butter: 100 g
-Onions: 2 large/finely chopped
-Chicken stock: 400 ml
-Chiselled (thinly cut) mint leaves: a quarter of a cup/50 ml
-Chopped coriander: a quarter of a cup/50 ml
-Chopped parsley and ciboulette (very thin leeks): 2 large tablespoons
-Orange juice: 2 oranges freshly pressed
-Grated orange skin (peel): 2 above
-Crushed walnuts: 50 g
-Salt & pepper: to taste

RECIPE:
-In a large thick pan (le Creuset style), drop 50 g of butter and cook onions on a strong fire until they become translucent. Lower fir to medium. Add chicken stock. Add salt and pepper. Put the chicken inside the pan. Cover with lid. Simmer for an hour.

-In a frypan, on a low fire, drop the other 50 g of butter and cook gently all herbs and half of the chiselled mint.

-Pour onto the chicken with the orange juice, grated orange skin and crushed walnuts. Let simmer again for 30 minutes.

-Cut the chicken and serve hot decoarated with the other half of chiselled mint.
Best savoured with plain steamed rice or butter rice!

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Baked Matcha (Green Tea) Cheese Cake

July 15, 2009 dragonlife 4 Comments

MATCHA-CHEESECAKE

Shizuoka Prefecture, where I live, produces no less than 50% of the national crop of green tea. You can imagine the quality of green tea consumed in homes in our Prefecture!
Matcha, high quality green tea powder has increasingly become popular in cooking not only in Japan, but abroad.
It does make for a beautiful combination with cheese cakes!

Baked Match Cheese Cake!

INGREDIENTS:
-Cream Cheese (Philadelphia style): 250 g
-Sugar: 90 g
-Eggs: 2
-Fresh cream: 100 ml
-Cornstarch: 1 large tablespoon
-Matcha: 1 nad a half large tablespoons

RECIPE:
-Preheat oven to 180 degrees Celsius
Place a sheet of cooking paper inside the cake mold
Bring the cream cheese to room temperature

-Mix softened cream cheese with sugar and mix with a hand mixer. Next add eggs, one at a tim e and mix well.

-Add fresh cream and mix well.
Mix cornstarch and matcha, then sprinkle the mixture in a “rain” over the cheese cake mixture and mix.
Pour the mixture into baking mold.

-Cook at 180 degrees Celsius for 40~50 minutes.
Atfer having cooled the cake completely leave in refrigerator to chill probably before serving.

Easy, isn’t it?

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Grapefruit Chiffon Cake

July 15, 2009 dragonlife 6 Comments

GRAPEFRUIT-CHIFFON-1

As promised, here is another version of the American Chiffon Cake:
Grapefruit Chiffon Cake!

INGREDIENTS: For a 20 cm wide mold
-Eggs (L Size):
Whites: 5
Yolks: 4

-Grapefruit
Ruby: 1
White sugar: 2 large tablespoons

Powder ingredients:
Flour: 100 g
Baking powder: 4 g
White sugar: 60 g
Salad oil: 70 ml
Salt: half a small teaspoon
Dry coconuts flakes: 2 large tablespoons

Oven temperature:
160 degrees Celsius for 45~50 minutes

RECIPE:
GRAPEFRUIT-CHIFFON-2
-Take out the flesh of the grapefruit. In a bowl add the sugar and heat inside a microwave oven for 3 minutes. The sugar will take the acidity off the grapefruit.

GRAPEFRUIT-CHIFFON-3
-Let cool down to room temperature. Accelerate the process by putting the recipient into a larger one half filled with ice water.

-The egg yolks (4) and egg whites (5) should be inside two different bowls. Put the bowl containing the egg whites inside the freezer for enough time to chill them

-Mix flour and baking powder in two steps. Add coconut flakes.

GRAPEFRUIT-CHIFFON-4
-The egg whites should be chilled enough after 5 minutes inside the freezer. They are bst when ice appears around the rim.

GRAPEFRUIT-CHIFFON-5
-Beat up the egg whites.
Halfway through add two thirds of sugar and continue beating.

-The meringue should show “horns”. Keep in mind that if the meringue becomes too hard, it will difficult to milk with something else!

-Put back the meringue into the freezer. Otherwise it will become sticky and runny.
Preheat oven to 160 degrees Celsius.

GRAPEFRUIT-CHIFFON-6
-Add salt and one third of the sugar to the egg yolks.
Beat slowly.

-The salt will help “whiten” the eggs after a few minutes and hold back the sweetness of the sugar.

GRAPEFRUIT-CHIFFON-7
-Baeting slowly all the time, add salad oil. Mix well. Add grapefruit. Mix well.

-Last add flour, baking powder and coconut flakes mixture. Fold in gently with saptula.

GRAPEFRUIT-CHIFFON-8
-Add half of the meringue and mix well.

-Once well mixed, add second half of mringue and mix. This way will prevent any mistakes!

GRAPEFRUIT-CHIFFON-9
-Pour in the cake mixture into the mold.

-Insert a long stick inside the mixture and turn around 10 times to ensure than no bubbles will break the surface of the cake while baking!

GRAPEFRUIT-CHIFFON-10
-Bake in oven at 160 degrees Celsius for 45~50 minutes. Insert a stick in the cake if you are not sure it is completely cooked. If the stick comes out clean, the cake is ready!

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Bryan Baird’s Newsletter (2009/17)

July 15, 2009 dragonlife 4 Comments

Baird Beer & Taproom Events Bulletin 2009 #17

Dear Taproom Friend & Baird Beer Enthusiast:

The world began accelerating toward the Pacific Century with the economic takeoff of Japan that launched in the early 1960s. The general economic and socio-cultural impact of this emergence of Pacific Basin societies hardly needs mention. In our niche world of beer, this is the Pacific Century also. The reorientation of the beer world from the Atlantic to the Pacific began in full measure in the 1980s with microbeer movement that kicked off on the shores of America’s west coast. This movement is building force in Japan and throughout East Asia like a slow-forming tsunami. Today, Baird Brewing releases one symbol of the coming Pacific Beer storm: Pacific Century Ale.

Pacific Century Ale (ABV 6.5%):

The stylistic genesis of Pacific Century Ale is a classic English India Pale Ale transformed into an American west coast-style IPA through the use of pungently aggressive pacific northwest hop varities (Simcoe, Columbus, Amarillo). Additions of the freshly squeezed juice and shaved peels of the Japanese Amanatsu citrus fruit (from the garden-orchard of the brewery’s next door neighbor, Otani-san) make this unique IPA a Pacific Century Ale.

Pacific Century Ale will be available on draught at our Taprooms and at fine restaurants and pubs throughout Japan beginning Thursday, July 16. 633 ml bottles are available for purchase through the fine family of Baird Beer retailing liquor stores in Japan. Supplies are limited so order quickly!

Fishmarket Taproom 9-Year Anniversary Celebration (July 18 – 20):

We will be celebrating the 9-year birthday of our Numazu Fishmarket Taproom on the three-day holiday weekend of Saturday, July 18 through Monday, July 20. We will be open each day from noon until midnight. Highlights of the weekend festivities include:

(1) Baird Fruit & Beer Festival (Pints 700 yen; Half-Pints 500 yen; Tasters 250 yen):

The use of fresh, whole fruit as an integral beer ingredient has become one of the hallmarks of Baird seasonal brewing. The following fruited ales will be available for tasting during the festival:

*9-Year Anniversary Ale (Dekopon Ale) (ABV 5.5%)
*Pacific Century Ale (Amanatsu) (ABV 6.5%)
*Shizuoka Summer Mikan Ale 2009 (Natsumikan) (ABV 5.5%)
*Mikan India Pale Ale (Mikan) (ABV 8.0%)
*Saison Sayuri 2009 (Daidai) (ABV 5.5%)
*Carpenter’s Mikan Ale 2009 (Mikan) (ABV 6.7%)
*Asian Beauty Biwa Ale 2008 (Biwa) (ABV 5.5%)
*Japan Tale Ale 2008 (Ume) (ABV 6.1%)
*Yamanashi Sumomo Ale 2008 (Sumomo) (ABV 5.6%)
*Jubilation Ale 2007 (Ichijiku) (ABV 6.5%)
*Country Girl Kabocha Ale 2007 (Kabocha) (ABV 5.5%)

(2) Fishmarket Taproom Buffet (1,500 yen per person; all-you-can-eat); Sidewalk Barbecue (3:00 – 7:00 PM each day) (kushi-yaki skewers 100 – 200 yen per):

Our chef, Michiru, possesses amazing culinary skill and this beer-inspired buffet is not to be missed. We will be grilling some wonderful kushi-yaki specialties downstairs on the sidewalk each festival day from 3:00 to 7:00 pm. Order you beer upstairs in a plastic “bura-bura” cup and enjoy it outside in the glorious seaside summer sunshine while feasting on sumptuous sticks of barbecue.

(3) Baird Brewery Tours:

We will conduct brewery tours twice a day, departing from the Fishmarket Taproom and 2:00 and 4:00 pm. No sign-up necessary.

(4) Live Shows (Music & Magic):

Some local Numazu talent will be contributing to our weekend celebration with live acoustic musical performances on Saturday evening (6:30 – 9:00 pm) and Monday afternoon (2:00 – 4:00 pm). An entertaining magic show will be staged Sunday evening (beginning around 6:00 pm)

We look forward to celebrating the 9-year birthday of the Fishmarket Taproom together with each and every one of you.

Cheers,
Bryan Baird

Baird Brewing Company
Numazu, Japan
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The Japan Blog List

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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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Tuna and Watermelon Salad

July 15, 2009 dragonlife 2 Comments

TUNA-WATERMELON-TARTARE-1

This particular salad is actually called “Yukke” in Japanese, and it is inspired from Korean gastronomy, the most influential foreign gastronomy with the Chinese one in Japan’s everyday meals!
“Yukke” could be roughly (many people might disagree there, sorry!) as “Tartare”.
Great in summer with a glass of sake or shochu!

INGREDIENTS: For 2 persons
-Watermelon: Including the red and white parts/150 g
-Raw tuna: 100 g
-Sesame oil: one and a half large tablespoons
-Miso: 2 small teaspoons
-Soy sauce: 2 small teaspoons
-Powdered/ground sesame seeds: 2 large tablespoons
-Grated garlic: to taste
-Fresh egg yolks: 2
-Leaf vegetables: shiso/perilla, Myoga, thin leeks, etc (to taste)

RECIPE:
-Cut tuna and two thirds of the watermelon (red part without the pips/seeds) to small enough sized pieces.

TUNA-WATERMELON-TARTARE-2
-Cut the white part of the watermelon into thin strips as shown above.

-Grate the remaining watermelon (red part) and mix well with sesame oil, Miso, soy sauce, powdered/ground sesame seeds, and grated garlic.
Add the cut tuna and red watermelon pieces and mix.

-On to different plates, palce the watermelon white strips first and then the tuna and watermelon as sown in top picture. Make a small well on top and delicately drop an egg yolk. add chopped leaves for better effect and taste.

NOTE:
-As watermelon tends to give away water, eat as soon as prepared.
-For people whole like their food spicy add ingredients of your liking!

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Rare Blueberry Cheese Cake

July 15, 2009 dragonlife 2 Comments

BLUEBERRY-RARE-CHEESECAKE

I posted a baked blueberry Cheese Cake yesterday. Here is the “rare” version as the Japanese describe their bain-marie cooked Cheese Cake as opposed to the fully baked variety!
Rare Blueberry Cheese Cake!

INGREDIENTS: For an 18 cm diameter mold
Cheese cake
-Cream Cheese (Philadelpia type): 250 g
-Sugar: 80 g
-Eggs: 2 medium-sized
-Fresh Cream: 200 ml
-Lemon Juice: 1 large Tablespoon
レモン汁大さじ１
-Flour: 3 large Tablespoons
-Blueberries (frozen): 130 g
-Biscuits: 100 g
-Butter: 50 g

Sauce:
-Blueberries (Frozen): 130 g
-Sugar: 50 g
-Lemon Juice: 2 small teaspoons

RECIPE:
-Drop biscuits in a food processor and process until you obtain fine crumbs. Add melted butter and process.

-Place baking paper inside mold. Pour biscuits mix in and spread evenly. Leave inside fridge until further use.

-Clean the food processor. Drop in the cream cheese, sugar, eggs, fresh cream, lemon juice and flour. Process one at a time until mixture is smooth before dropping in the next ingredient.

-Transfer the mixture into a separate bowl. Add three fourths of the frozen blueberries. Mix them in carefully so as not to break them.

-Pour the cheese cake mixture directly onto the biscuit base. Place remaining blueberries on top. Cook in bain-marie at 170 degrees Celsius for 60 minutes.

-Leave cake inside the refrigerator after having completely cooled down.

-Blue berry sauce:
Drop blueberries, sugar and lemon juice in a cooking recipient.
Cover with cellophane paper and cook inside a microwave oven at 500~600 W fro 3~4 minutes. Take out and stir for a while. Let cool completely and leave inside refrigerator.

-Serve the cheese cake chilled with a good dose of chilled sauce.

NOTE:
When you add blueberries to cheese cake mixture, do not overmix, otherwise the whole thing will turned blue!
Best served when chilled.
Think about about extra decoration for better efffect (mint leaves, etc…)

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Blueberry Chicken

July 14, 2009 dragonlife 14 Comments

BLUEBERRY-CHICKEN-1

Blueberries and other red fruit (cassis, redcurrants, raspberries, etc.) can be married to certain meats, especially chicken and game.
I’ve always found the sweet and salty combination intriguing.

Here is a very simple suggestion that can be easily developped into a superlative creation:
Blueberry Chicken!

INGREDIENTS: For 2~3 persons
-Chicken, preferably thigh: 300 g
-Blueberries: 100 g
-Garlic: 1 clove
-Laurel: 2 leaves
-Salt: 1 small teaspoon
-Black pepper: to taste
-Sugar: 1 large tablespoon
-Flour: 1 large tablespoon
-Grapeseed oil: 1 large tablespoon
-White wine: half a cup
-Water: 300 ml
-Vegetable accompaniment: to taste and avaibility

RECIPE:

-Sprinkle chicken with the salt, pepper and flour.

BLUEBERRY-CHICKEN-2
-In a frypan over a medium high fire pour grapeseed oil and heat. Fry the chicken skin down utntil golden brown. Turn over and repeat.

BLUEBERRY-CHICKEN-3
-When both sides of the chiken have attained a rich golden-brown colour, pour out oil (do not wipe the frypan. Leave the chicken inside.) Pour water as to reach half of the height of the chicken. Add fresh blueberries.

-Fr0m this moment prepare the vegetables you wish to accompany the chicken with. You will be able to time their cooking with the chicken and serve all at the same time.

BLUEBERRY-CHICKEN-4
-Add crushed and minced garlic, laurel leaves (whole). Cook untill “stock” has been reduced to half. Turn over chiken halfway.

-When the stock has reduced to half, take chicken out and place on a dish or plate.

BLUEBERRY-CHICKEN-5
-Add the sugar to the sauce and heat until the sauce becomes syrupy. Discard laurel. Pour over the chicken. Serve with vegetables (boiled or sauteed)

NOTE:
There is naturally plenty of scope as far as spices are concerned. I personally like to add a little nutmeg and thyme.

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Blueberry Yoghurt Chiffon Cake

July 14, 2009 dragonlife 8 Comments

BLEBERRY-CHIFFON

I certainly felt better when Suzy reminded me they just had a news report in the States that said blue berries are the most healthy food item in the world! I still have quite a few up my sleeve! LOL
For once I would like to introduce a version (there is another one coming soon!) of that famous American Cake:
Blueberry Yoghurt Chiffon Cake!

INGREDIENTS: For a 17 cm wide aluminium mold
-Egg yolks: 4
-Blueberry Jam: 30 g
-Yoghurt (no need to reduce the amount of water): 150 g
-Salad oil: 2 large tablespoons
-Egg whites: 4
-Flour: 90 g
-Sugar: 40 g

RECIPE:
-In a large bowl mix egg yolks, yoghurt and blueberry jam.
Add oil and mix well.
Sprinkle flour on top in “rain” and mix well.

-Preheat oven to 170 degrees Celsius.
In a separate bowl beat the egg whites with sugar in two steps with half of the sugar each.
Check that the meringue is solid and “stands up”.

-Once the meringue is ready, pour one third into the bowl containing the batter and mix well with a whisker.

-Add remainder of meringue and mix the lot with a spatula.

-Pour the batter into the mold delicately and bake for 35 minutes.
Cover with a piece of foil paper midway if you don’t want the cake top to overcook.

-Once cooked, turn mold over onto a plate.
Wait until the cake has completely cooled before taking it out of its mold.

-Before eating it is best to chill the cake in the fridge after having taken it out of its mold.

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Baked Blueberry Cheese Cake

July 14, 2009 dragonlife 18 Comments

BAKED-BLUEBERRY-CHEESE-CAKE

With blueberries in full season, I seem to have entered a “blueberry mode”! I do have a few recipes on my “desk” right now, and you can expect at least three more coming in the near future!

her is another version of Japanese cheese cakes:
Baked Blueberry Cheese cake!

INGREDIENTS: For a 15 cm wide mold
-Cream Cheese (Philadelphia style): 200 g
-Sugar: 4~5 large tablespoons
-Eggs: 2
-All-purpose flour: 3 large tablespoons
-Fresh cream: 100 ml
-Lemon juice: 1 large tablespoon
-Blueberries (frozen): 120 g

RECIPE:
-Preheat oven to 180 degrees Celsius.
Place baking paper inside mold.

-In a larg bowl drop cream cheese. Add sugar, eggs, flour, fresh cream in that order and mix well one by one. Last add lemon juice and mix well.

-Drop bluberries in and quickly mix. Pour cheese cake mixture into mold and bake for 40~50 minutes.

NOTES:
-You could use an 18 cm wide mold, but it will take less time to bake.
You may use a square mold to allow you to cut the cake into “sticks” for a different presentation.
Above picture shows a cake to which 60 g of crushed Graham Crackers mixed with 15 g of butter to provide a more solid base!

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Quick Summer Dessert: Blueberries Tofu

July 13, 2009 dragonlife 8 Comments

BLUEBERRY-TOFU

Tofu for dessert?
And why not?
Easy, healthy and great for the whole family!
Bluberries Tofu!

INGREDIENTS: For one dessert
-tofu: 100 ml (half a cup)
-Frozen bluberries: half a cup
-vanilla ice cream: a small scoop
-Fresh bluberries: 2~3

RECIPE:
-Drop all ingredients in a mixer/blender and blend until blueberries are reduced to pulp.
-Pour inside recipient/cup/glass of your choice. Decorate with fresh blueberries.

Note: don’t overblend, otherwise ice cream will turn liquid!

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Today’s Lunch Box/Bento (’09/48)

July 13, 2009 dragonlife 10 Comments

BENTO-09-07-13a

When the very hot days of summer come, the Japanese consume a lot of eel for the stamina they are losing through the enormous amount of sweat.
The Missus thought it was about time to take care of my stamina!

BENTO-09-07-13b

The accompaniment cosisted of boiled egg later marinated in soy sauce and sprinkled with black sesame seeds, home-made pickled mini-melons and local tomatoes (the yellow ones from Shizuoka City, and the red ones from Kakegawa City)

BENTO-09-07-13c

The Missus had bought the broiled eels the day before. The technique is to “soften” them with tea, before putting on top of steamed rice with chopped shiso/perilla leaves, home-made cucumber pickles and white sesame seeds.

BENTO-09-07-13d

The salad was marinated vegetables. The Missus first grilled the aubergines/egg plants, sof red pimento and okra and the marinated them (secret…) in the fridge overnight.
As I know that she has made a big batch them, I’ looking forward to eat more tonight with some cold sake!

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Fruits & Chocolate Cream Mousse

July 13, 2009 dragonlife 6 Comments

FRUIT-CHOCOLATE-MOUSSE-1

I’ve always loved chocolate mousse and cream as far as I can remember and am always on the lookout for a simple recipe!
Here is one that even chidren could make:
Fruits & Chocolate Cream Mousse!

INGREDIENTS: For 5 people
-Chocolat Cream Mousse:
Milk Chocolate (use you favorite brand!): 65 g
Fresh cream: 200 cc (1 cup)

Fruit marinade:
Seasonal fruit (I cho0se mango this time as they are available most of the year): 1
Liqueur (Your favourite!): I chose rum this time: 2 large tablespoons

RECIPE:
FRUIT-CHOCOLATE-MOUSSE-2

Any fruit is fine. Think of volume and cuts: pears, strawberries, cherries, blueberries, raspberries, …

FRUIT-CHOCOLATE-MOUSSE-3

Marinate your fruit with your favourite liqueur.

FRUIT-CHOCOLATE-MOUSSE-4

Melt the chocolate over a bain-marie at about 50 degrees celsius.

FRUIT-CHOCOLATE-MOUSSE-5

Whisk the fresh cream up to your own liking.

FRUIT-CHOCOLATE-MOUSSE-6

Add one third of the whisked fresh cream and mix gently.

FRUIT-CHOCOLATE-MOUSSE-7

Add rest of fresh cream and mix gently. If you whisk it too hard, ingredients will separate.

FRUIT-CHOCOLATE-MOUSSE-8

Place marinated fruit into recipients.

FRUIT-CHOCOLATE-MOUSSE-9

Pour chocolate cream on top and leave in refrigeartor for 2 hours.

Before serving decorate each cup using your imagination!

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Easy Vegetable and Fruit Yoghurt Mousse

July 13, 2009 dragonlife 9 Comments

VEG-FRUIT-YOGHURT-MOUSSE-1

Is your whole family vegetarian?
Here is a dessert for all, adults and chidren alike:
Vegetables and Fruit Yoghurt Mousse!

INGREDIENTS: for 8 people
-Mousse:
Vegetable Juice: 200 cc (1 cup)
Fresh cream: 200 cc (1 cup)
Yoghurt: 250 cc (1 and a quarter cups)
Sugar: 100 g
lemon juice (to taste)
Gelatin or agar agar powder: 10 g

-Jelly:
Vegetable juice: 350 cc (1 and three quarters cups)
Sugar: 200 cc (1 cup)
Sugar: 30 g
Gelatin or agar agar powder: 10 g

-Topping:
Blueberry jam (to taste)/You may use other fruit jams naturally!

-Others:
Lukewarm water to dissolve gelatin: 6 large tablespoons each

RECIPE:
-Preparing jelly:
Add water to vegetable juice and warm up inside microwave oven for 30 seconds. Take out, add sugar and mix.

Add gelatin dissolved in lukearm water and stir well.
Pour in individual recipients. Let cool.
Leave inside refrigerator for 40~60 minutes until it has properly solidified.

-Preparing mousse:
Mix fresh cream with sugar in blender or whisk until half solid (should still see bubbles)

In a separate bowl pour vegetable juice, yoghurt and lemon juice. Add gelatin dissolved in lukewarm water and mix well.

-Let cool and pour over jely in individual recipients. Leave in refrigerator until properly solidified.

-Once the mousse ad solidified, top with jam thinned with a little water. If the dessert is for adults only, thinning the jam with liqueur is a good idea!

Open to imagination and variations!

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