Introducing Adrienne, my little girl who left for Melbourne at 16. I wanted her to experience life and study abroad which I had missed when I was younger. Now this little girl just turned 20, having a ball “growing up” and “being in a relationship”.
Well, I wouldn’t say Adrienne isn’t exactly spoilt. Well, you have to know that she is firstly, a LEO and secondly, the only child. So that speaks a volume. Anyway, she grows up heavily reliant on her grandma or amah to get her room habitable and stomach filled. Today, 4 years of living away, we made discovery that Adrienne is actually quite kitchen savvy. At least now I do not have to hear unsavoury remarks from her future in-laws, if storming out a feast is wife material.
She loves food, adventurous and has great palate for taste, go size her up on her blog, Miss Adriennely. However, I shall reserve my comments on the keeping of her house.
In A Relationship
My princess, Adrienne took a holiday back to KL during her short winter break. That gave her a chance to spend time with the family, especially with my parents and her boyfriend Jose. I had bad experiences with long distance relationship, will try to understand why every little opportunity to meet up is precious, especially for new lovebirds like Adrienne and Jose.
My princess baked us a Tropical Pavlova but it collapsed into an Eton Mass. Agnes and I thought it was as delicious though. The combination of mangoes, kiwi and passion fruits was heavenly. She made redemption by baking us Chocolate Souffle Cupcakes and it kind of turned out perfectly as Molten Chocolate too. Deliciously served warm, delectable chocolate oozing with every bite.
Chocolate Souffle Recipe adapted from Smitten Kitchen
INGREDIENTS:- makes about 9
- 6 ounces (170 grams) bittersweet or semisweet chocolate, chopped
- 6 tablespoons (3/4 stick) (86 grams) unsalted butter, cut into pieces
- 1/4 teaspoon (1 gram) espresso or instant coffee powder or chocolate powder
- 3 large eggs, separated
- 6 tablespoons (97 grams) sugar, divided
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Line 9 standard-size (3-ounce) muffin cups with paper liners. In this case we used a cupcake tray and a few ceramic molds.
- Stir chocolate, butter and cocoa powder together in heavy medium saucepan over low heat mostly melted, then remove from the heat and whisk until it is fully melted and smooth. Put the butter underneath the chocolate in the pan, so that it protects the chocolate from the direct heat. Cool to lukewarm, stirring occasionally.
- Using electric mixer beat egg yolks and 3 tablespoons sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture. Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form.
- Gradually add remaining 3 tablespoons sugar and all of the salt, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way.
- Bake cakes until tops are puffed and dry to the touch (some may crack, embrace it) and a tester inserted into the centers comes out with some moist crumbs attached, about 15 to 20 minutes. Cool in pan on a cooling rack, where the cupcakes will almost immediately start to fall. It will be all the better to put your mint cream on them.
Sweet as it is, I wish them a great journey of self discovery.