My first quarter of 2011 was already totally done in before 2010 could end. 2 months into the new year and I am already in a daze.... I can't imagine how I could have travelled to Bangkok, India, Australia, Shanghai, Korea, celebrated Chinese New Year and still blog in the last 2 months... Just 2 weeks ago, I had been given a new assignment by the Singapore office. With our office lease expiring this year, we are now evaluating our next office space option. I sit on the office project committee and have been given the enviable task of being responsible for the interior design of the office.
I love tasks that allow me to spend other people's money, especially one that lets me work with aesthetically pleasing items. I knew I wanted a clean and fun modern decor for our office,inspired by the colourful and fun spirit I had seen once at the Google office. When CSN notified me that they had expanded yet again their sites to include AllModern.Com, I immediately went on-line to gather inspiration. So many things caught my eye but these bean bags, in particular were unforgettable. If CSN would ship these to Singapore, I would order these for the new office in a heartbeat!
I imagine these bean bags going into our cosy corner where we can chill out and unwind - occasionally I can bring treats like these Strawberry Soy Pudding and have my colleagues be my taster.... Dreamy satisfaction.
These puddings were made with the remaining strawberries I had lugged back from Korea. No longer as fresh and luscious as they were last week, I decided to incorporate them into a strawberry mousse and marinated the sliced strawberries in a syrup for garnish.
To keep this a light dessert, I had also chosen to work with a soy pudding base - with a texture that is very similar to the soya bean curd.
When I distributed these little pudding jars over lunch at the office, everyone went... 'wah'.... and I beamed....
Soy Pudding (adapted from The Sweet Trick by ES Koyama)
Unsweetened Soya Milk 300g
Castor Sugar 25g
Gelatine Sheet 4g
Fresh Cream 130g
1. Place sugar and soya milk in a saucepan and heat until sugar dissolves. Turn off heat. Add in softened gelatine sheet and stir until completely dissolved.
2. Run (1) through a fine sieve into a mixing bowl.
3. Cool down (2) over an ice bath and add in liquid fresh cream.
4. Fill half a glass/ jar with the soymilk pudding and refrigerate until set.
Gelatine powder 8g
Castor sugar 30g
Lemon juice 1 tbsp
Fresh cream 100ml
1. Puree strawberries in a blender. Add lemon juice to Strawberry puree.
2. Mix gelatine powder with water until it turns transparent.
3. In a saucepan, heat milk and castor sugar until sugar dissolves. Turn off heat and add (2) and stir until dissolved.
4. Sieve (3) through a fine sieve and cool over an ice bath.
5. Add (1) to (4).
6. Whip fresh cream until soft peaks are formed. Fold the whipped cream into (5).
7. Scoop (6) into jars with set soymilk pudding. Refrigerate to set.
Lemon juice 1 tbsp
1. Cut strawberries into slices or sections.
2. In a heavy saucepan, add water and sugar. Heat until sugar dissolves. Continue heating to reduce syrup until volume is halved.
3. Add lemon juice into (1). Add the hot syrup from (2) to the strawberries. Refrigerate and keep overnight.
4. Use marinated strawberries as garnish and scoop a little syrup over the set pudding.