I don't know if you can tell, but I received a new camera for Christmas from Stomach. I had been bitching about not being able to play around with my pictures. I had a credit-card thin Sony digital camera that was great for taking everywhere with me but I couldn't do much with the camera other than point and shoot (not that I had any idea what to do otherwise, by the way.) coconut bubbles are captured by gelling the egg white/coconut mixture
Stomach had taken photography courses so he had all these lenses for his Nikon camera that were going to waste what with digital technology. Fortunately, the new Nikon D-80 he bought me can use those lenses now and they haven't gone to waste after all. Now he just has to sell the body of the old camera.
This camera is very heavy compared to the micro-thin camera I'm used to but it's fun playing around with the settings. I haven't figured out entirely how to focus properly and apparently my composition sucks because I've never taken a photography course in my life! so bear with me. I think I'm having fun and I don't really care anyway. I think I see some further accessory purchases for this camera on the horizon, namely those fancy schmancy flashes that go off simultaneously. Lighting is definitely an issue.
This dessert is more of a gelled pudding than anything. You can enjoy Coconut Pudding at your local Dim Sum restaurant and sometimes it's made with an egg white foam and other times it isn't. When egg whites are incorporated into the pudding, the texture becomes almost spongy. It's snow-white and a wonderful play of cold, foamy coconut; quite like biting into a cloud if it were made of coconut cream!
COCONUT CLOUD PUDDING (COCONUT PUDDING/ YEH JUP GOH)
1 cup (250 ml) water
5 oz (125 g) castor sugar
1 oz (25 g) gelatine
1 cup (250 ml) coconut milk
1 cup (250 ml) 2% milk
6 oz (150 ml) egg white
- Boil water, add sugar and stir to dissolve. Cool slightly and add gelatine. Stir well to dissolve. Add coconut milk and 2% milk.
- Chill the mixture in the refrigerator until half set (to the consistency of thick cream). Check every 10 minutes, stirring to ensure even setting. If the geletine mixture is over-set, melt over hot water and re-chill until you get a creamy consistency.
- Whip egg whites in stand mixer until stiff peaks form. Gradually add the gelatine mixture until ingredients are well combined
- Immediately pour mixture into plastic-lined pan or molds and chill until firm and set.
- Cut into cubes; serve cold