September 27, 2006

Think Pink!

It would only be appropriate to publicly contribute my share of concern for the increasing number of breast cancer cases diagnosed worldwide. The breast cancer foundation of Australia is a not-for profit organization which raises money to fund research on finding a cure. Check out their website here. LINK
Have you seen this pink ribbon lately?
I spotted these pretty pink Tim-tam packages while shopping recently; and decided it would be a good way to show my support;....after all, it's a great excuse to indulge in a couple trays of Tim-Tam's! *grin* These special packs of pink Tim-tams were filled with gooey strawberry flavored toffee.

Pink Ribbon Charlotte

Charlottes are usually lined with sponge fingers soaked in syrup. This is just a variation I've done to suit the theme.
Creme chantilly
250ml cold double cream
1/2cup castor sugar

Beat cream straight from the fridge with a balloon whisk. As it thickens, add sugar a little at a time, whipping as you go. Whip till cream isalmost firm + fluffy. Becareful not to overwhip or it will curdle. Allow to rest in the fridge while you work on charlotte.

2 trays of pink ribbon Tim-tams.
4 1cm thick chocolate cake slices
1 can cherries in syrup (stones removed)
1 punnet strawberries
1 tbsp vodka
12 g pouch of gelatin
2 tsp water
60g castor sugar
4 egg whites
Line a round 9 inch springform pan with parchment paper. Line the sides of pan with tim-tams vertically. Roughly crush remaining tim-tams and scatter them on the base of the tin. Arrange cake slices on top. Drain cherries and drizzle 1/2 cup of syrup from cherries on the cake+cookie crumb mixture.Melt sugar, water, vodka and gelatin in a small saucepan over low heat till slightly bubbly. Whisk egg whites in a separate bowl till soft peaks form. Pour hot sugar mixture in a thin stream and whisk till meringue mixture is cold. Gently fold in cold creme chantilly. Randomly scatter 1/2 the cherries onto the cake+cookie base. Top with mousse mixture and allow to set in the refrigerator for 6-8 hours. Use the freezer for 2 hours if you're in a hurry. Top with berries and extra cherries to serve.
My carelessness never fails to amaze me. I popped the charlotte out of the springform, scooped myself a slice, and devoured it in front of my computer screen. When I finally went downstairs 2 hours later, the rest of the charlotte in my metal cake stand was completely deforming out of shape! ARGH* I got annoyed at trying to patch it up and decided to dunk it in a tupperware before refrigerating it again.
Tip: Try not to leave it out for too long. The mousse needs to be chilled. If you intend to display it; I suggest a pretty ribbon tied around the base to create a temporary mold/barrier to stop the cookies from flopping over.


dangkin said...

can i have a slice of that? it looks so YUMMY! =)

Brilynn said...

Wow, anything with Tim Tams is amazing as far as I'm concerned.

Su-Yin -Décorateur said...

hahaha i wish I can still slice's scoops of gunk in my fridge now :'(....sigh* im so forgetful! lol...
Brilynn: yeaa...thats very true :P hehe

Anonymous said...

Even though its now scoops of gunk, I'm quite confident it still taste hehehehe

Su-Yin -Décorateur said...

quavadis: extremely ;) hehe *drool*

Babe_KL said...

*speechless and drooling*

Cookie Monster said...

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