Nama Chocolate
Nama Chocolate Nama chocolate or fresh chocolate is a Japanese-style dessert loved by many and a perfect souvenir from Japan. These soft, creamy bite-sized delights
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SOUFFLE PANCAKE WITH SALTED CHEESE CREAM
There’s nothing quite comparable to souffle pancakes to dessert lovers. Plus, it’s not that hard to make, and all you need is good savoury cream cheese. Think Boncafé Salted Cheese Cap Powder—the subtle savoury flavor is a lovely compliment to the sweetness of the pancake. Add a refreshing twist to the bites with some fresh, tangy fruits, and you get a simple yet perfect dessert.
Pancake Ingredients
| Egg Yolks | 2 egg yolks |
| Cake Flour | 35 g. |
| Vanilla Flavoring | ¾ tsp. |
| Baking Powder | ¾ tsp. |
| Fresh Milk | 20 g. |
| Egg White | 2 egg whites |
| Sugar | 45 g. |
Pancake Method
- 1.Add the egg yolks and vanilla flavoring into the mixing bowl. Mix well with a hand whisk until the yolks adopt a lighter color. Add milk and mix until fully incorporated.
- 2.Sift the cake flour and baking powder into the mixture. Use a hand whisk to stir until fully incorporated.
- 3.Place the egg whites in a separate bowl and use a hand mixer to whisk at low speed until bubbles start to form. Slowly add sugar to the egg whites and increase the speed to medium/semi-high speed. Gradually add the remaining sugar and continue to whisk until foamy and hard peaks form.
- 4.Add approximately a ladle-full of egg whites to the egg yolk mixture and use the hand whisk to mix them well together. Add the egg yolk mixture into the egg white bowl and use a rubber spatula to mix them gently. Be careful to mix very gently to prevent the egg whites from deflating as the resulting pancake would lose its fluffiness.
- 5.Warm the pan at low heat and coat the surface with butter before wiping off the excess. Use a spoon or an ice cream scoop to put the mixture onto the pan by making a high dollop. Add approx. 1 - 2 tablespoon of water around the side of the pan between the remaining gaps before closing the lid. Fry the pancakes at low heat for approximately 3 - 4 minutes (wait until the side touching the pan turns golden brown before flipping). Open the lid and use a rubber or cooking spatula to flip the pancakes. Add another 1 - 2 tablespoon of water again and close the lid. Fry for another 3 minutes and remove from the pan to cool.
Cream Cheese Ingredients
| Boncafé Salted Cheese Cap Powder | 2 tbsp. |
| Whipping Cream (cold) | 75 g. |
| Icing Powder | 25 g. |
Cream Cheese Method
- 1.Pour all the mixture into a mixing bowl. Use a hand mixer to whisk at high speed until the cream is foamy but without peaks. Add the cream cheese on top of the pancakes (after the pancakes have cooled down) and decorate with fruits.
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