we create. we taste. we feed

Green tea Apricot White chocolate

2009-06-05T23:23:00.000-07:00

One of my favorite ingredients to use in pastry is green tea.

Green tea and red bean definitely works perfectly.
By adding apricot to the dessert with slight acidity cutting the creaminess and sweetness of green tea and white chocolate, the result can be very harmonious.

Green tea cake, ice cream

Apricot foam.

White chocolate mousse

White chocolate Mousse

150g milk
180g cream
450g white chocolate
8g gelatin
800g whipped cream

Shades of Orange

2009-05-29T19:16:00.000-07:00

Orange was inspired when i was traveling in the middle east, Cairo.
A city so rich in spices.

The components consist of Pumpkin, mango, curry, tumeric
Mango and curry have always gone quite well together. Sweet mango with a tinge of spiciness.
2 textures of pumpkin; pumpkin beer cake and Pumpkin gnocchi. tinge of tumeric bonbon

Orange
pumpkin beer cake, gnocchi. Kumquat sorbet, mango curry. tumeric

Kumquat sorbet
200g kumquats
100g water
30g sugar

pacojet

Shades of Purple

2009-05-16T14:12:00.001-07:00

SHADES OF PURPLE
Cassis Parfait, Cassis leather, Purple potato puree, blackberry gel, lavender marshmallows. purple potato foam.
sweet beet powder

The combination of savory and sweet in desserts have always been very subjective. However the discovery of purple potato (hugh starch content) and cassis is surprisingly harmonious.

shades of RED

2009-05-05T23:16:00.000-07:00

At 2am, we have launched 3 new desserts in the "shades" series.

In red, the components are cherry sauce, beet root sponge, cherry white chocolate ganache tart, strawberry pastilles.
This dessert is meant to look provocative.

Cherry White chocolate Ganache

100g Puree
100g cream
500g white chocolate
20g glucose
20g butter

1) Dissolve glucose into cream
2) reduce puree. Add puree to cream
3) Melt white chocolate
4) Pour cream over white chocolate
5) Add butter last

Hungarian Dessert

2009-04-12T03:07:00.000-07:00

Hungarian Dessert & Wine promotion

18th March - 30th April

One of the three desserts we are serving in the bar is the walnut Beigel

Ingredients:
Dough:
350 g plain flour
150 g butter (unsalted)
150 ml. milk
1 yolk
a pinch of salt
20 g dry yeast
16g sugar

Filling:
200g walnut (grounded)
50ml milk
80g suger
1 vanilla pod
15g raisins
7g apricot jam

Method:

Yeast Dough
1) Starter: Dissolve 8g sugar in 100g of milk over heat, add yeast, leave it for 15 minutes. Mix the remainig dough ingredients with the yeast mixture and kneed throughly.
2) Sift flour into a deep bowl, add the starter as well as the salt and butter, mix them well.
3) Add yolk and rest of the milk and sugar
4) Knead until a smooth, moderately firm dough forms
5) Divide the dough into two pieces and let it rest for an hour and leave to rise in a warm place.
6) After an hour roll out each picece of dough into a thin rectangle about 5 mm thick.
7) Spread the filling on the dough. (leaving a gap of about at the edges and roll up lengthwise, ensuring that the rolls remain firm)
8) Transfer the rolls onto the baking sheet and egg wash.
9) Bake in a preheated (200 Celsius) oven until golden brown.

Nut filling:
1) Bring the Milk, sugar and vanilla to a boil.
2) Add the raisins and apricot jam.
3) Add the grounded walnuts. Stir until a firm mixture is formed.

Note: Best served with Custard or Vanilla ice cream

Maple whisky Jelly

2009-04-04T19:53:00.000-07:00

When one of our customers gave us a bottle of Maple syrup from canada, instead of making pancakes we decided to use the syrup with an alcohol to form a gel.

The idea came from someone who drinks his whisky with maple. My first reaction was that's queer but everyone has their own preferences. Now i thank him.
First taste is sweet, then the alcohol kicks in after.

Recipe:

Maple Whisky jelly
3.5 sheets gelatin
50g whisky
150g maple syrup

BLACK&WHITE

2009-04-04T19:40:00.000-07:00

This was inspired by building blocks and clay.

Composition of this dish are
Frozen white and black sesame Creme brulee blocks
Rasberries, lemon curd, pomelo, green tea icecream

Creme Brulee Recipe

100ml milk
500ml cream
80g black sesame puree
50g sugar
150g egg yolks

cocoa pasta

2009-03-20T23:19:00.000-07:00

As we are trying out a few savory sweet desserts, we decided to create one with chocolate pasta

Created by James
Cocoa pasta

Lychee panna cotta

2009-03-20T23:06:00.000-07:00

Diana's creation

Composition

Lychee panna cotta, cassis jelly, lychee granita, liqueur

100ml milk

200ml cream

60g sugar

150ml lychee puree

4 gelatin sheets

March Cooking Class

2009-03-05T23:25:00.000-08:00

Hungarian dessert and wine promotion

2009-03-05T22:55:00.001-08:00

Ask any Hungarian in Singapore where can we get real Hungarian cuisines, and the answer would be " Nem Tudom " which means "I don't know". And that is probably the truth so far (though I heard through the grapevine last week (no pun intended here) that there might be one located at Changi Village). I spoke to my friend Janice who owned 2am DessertBar, and sent her some Hungarian dessert recipes. She tried them out, but somehow, something was not right. I did the next logical thing, and that was to approach Mr Tamas Magda, the Hungarian Ambassador to Singapore for help. His wife, Krisztina Magdane Hornyik who was an accomplished chef, stepped in to mentor Janice & her chefs. We are proud to inform you that from 18th March till 30th April 2009, 2am DessertBar will be holding the HUNGARIAN DESSERT & WINE PROMOTION which will be open to the public.
-ARTHUR TAN (WINE TATLER)