Strawberry Bavarois with Chocolate Pashmak

1st of September marks the first day of spring in the southern hemisphere. As I was flipping through the latest spring edition of Delicious magazine, I was attracted to Valli Little's Strawberry Bavarois recipe.

As Valli wrote in the magazine, "I have gone back to my childhood. I was reminded when reading Sophie Dahl's new cookbook (Miss Dahl's Voluptuous Delights) of a quick dessert my mother used to make - dare I say - from packet jelly and evaporated milk. So here it is for you to try in all its simple glory"

As a child grew up in Europe, Mr J's mum used to make the exact same cheat's bavarois. You can imagine the excitement when I whipped up this dessert for him last night. He specifically requested me to over-whipped the mixture to leave a thick layer of foam on top of the bavarois because he loves it!

Bavarois is the French name for Bavarian cream, it is a delicate cream dessert with a Crème Anglaise base, and then aerated with whipped cream or yogurt, egg whites and various flavourings such as fruit purée, chocolate, coffee, or liqueurs before being set in the refrigerator with gelatin. The classic, authentic recipes for Bavarois contain no egg whites. They are basically a crème anglaise that has been stabilized by some gelatin and given a rich, creamy texture with the addition of lightly whipped cream. The mixture may be spooned into stemmed glasses or into a decorative mold to be unmoulded when set.

This is not a fancy recipe but it's oh so easy with only two ingredients. You can prepare it under 5 minutes and it is always delicious.

The recipe recommended the bavarois to be served with whipped cream and white chocolate curls. I reckon there is enough of milky flavour in the dessert itself. Instead, I jazzed it up with some Chocolate Pashmak (Persian fairy floss).

If you are wondering what is Pashmak, it's made of sugar, sesame, flour and oil. It has a nutty taste and less sticky than traditional candy fairy floss. The word Pashmak means "little wool" in Persian, as it resembles sheep's wool. It also comes in many other flavours: Rose, Vanilla, Pistachio, Saffron and Orange Blossom.

Strawberry Bavarois with Chocolate Pashmak Recipe
(Adapted from Delicious Magazine September 2009 issue)
Serves 4

Ingredients

85 g sachet strawberry jelly crystals
375 ml can evaporated milk
2 tbsp strawberry liqueur (optional)
Handful of chocolate pashmak

Method

1. Place jelly crystal in a large bowl. Whisk with 100 ml boiling water to dissolve, then allow to cool. Add the liqueur, if using, then add the evaporated milk and use a hand-whisk to beat until thick and frothy.
2. Pour the mixture into your prettiest serving glasses or dishes and chill for at least 4 hours or until set.
3. When ready to serve, top each bavarois with a handful of chocolate pashmak, if desired.

Beef Rendang

31st of August is Merdeka Day (Malaysia's Independence Day). What's the best way to celebrate Malaysia turning 52? Of course with a popular Malaysian recipe - Beef Rendang.

"Rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry. Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang."

Every year, we host a pot-luck lunch with three other Malaysian friends and their families (Mr S and his Korean wife, Miss SC and her Scottish husband, Miss A and her English husband), who reside in Sydney to celebrate Chinese Lunar New Year. Each family brings a Malaysian dish to share. While the adults lament the good old days in Malaysia, the kids play in the courtyard and complain over the 'Alien Food' on the table, instead demanding for more Aussie Meat Pies and Vegemite Sandwiches.

This year, Miss SC brought a beef rendang to the pot-luck lunch. It was amazing! I couldn't help but asking her for her recipe. She pulled me away from the crowds and whispered to me, "I used the Brahim's Rendang paste."

OMG!!! Who would have thought that such an amazing dish comes from a ready-made paste?

I had my doubt because I have used the Brahim's rendang paste and it doesn't taste anything like that.

She winked and told me giggling, "But I added some extra ingredients to the paste."

Now we are talking!

She told me the success of this dish lies in adding the kerisik (toasted dessicated coconut) and lots and lots of garlic. She also ignored the cooking steps / instructions on the ready-made rendang paste packet.

Living outside of Malaysia / Asia means that it is sometimes hard to source all the spices and ingredients needed for a good curry or rendang. Sometimes certain simple ingredients are ridiculously expensive. A good ready-made rendang paste provides all the spices (galangal, lemon grass, chilli, ginger, tamarind, tumeric leaves, star anise, cardamom, cloves and cinnamon.) needed for a good rendang base - unless you have ample of time to source all the ingredients from different locations and to pound and grind them into a similar paste.

Next, I asked her for the recipe.

The trouble of getting good recipes from fellow Malaysians (that includes my mum) is that they DO NOT write down their recipes! Whenever I ask them for their recipes, the answer will always be, "A little bit of this, a little bit of that, taste it and adjust the seasoning." Duh.....

So, in pursuit of her beef rendang recipe, I invited her to cook her beef rendang at my house last Friday, promising her Assam Fish for lunch and a tray of cheesecake brownie to bring home.

While she was cooking, I measured all the ingredients she used. Now I have the recipe and I served the beef rendang at the party I have hosted for a few other Sydney food bloggers (Simon, Richard, Yas, Susan, Helen, Lorraine, Steph and Shez) with Nasi Kunyit (a traditional Malaysian glutinous rice dish steamed with turmeric, assam pieces, black peppercorns, coconut milk and pandan leaf).

Beef Rendang Recipe

Ingredients

3 packets Brahim's Rendang Paste
1.5 kg beef brisket (gravy beef)
2 cups dessicated / grated coconut
2 cups hot boiling water
6-8 cloves garlic, chopped
4 tbsp oil

Method

1. To make kerisik: Fry the grated coconut in a non-stick frying pan (without oil) on low heat. Keep stirring so all the grated coconut are browned evenly. It will take about 10 minutes to turn it into deep golden brown and you can smell the aroma. You are ready to use it for your rendang. (Traditionally, the kerisik is then ground into a paste by using a mortar and pestle but I don't find it to be necessary.)
   
   

   

2. Cut the beef in 5 cm / 2" cubes.
3. Heat oil in a wok, add garlic and fry until slightly browned. Add beef and fry until all sides are browned.
4. Remove beef from wok.
5. Add rendang paste to the wok and cook until the paste is bubbling. Add the kerisik and hot boiling water.
6. Bring to a boil and add the beef and continue cooking until it's boiling.
   
   

   

7. Turn down the heat, cover with lid and let it simmer in low heat for 2 hours. Stir it occasionally.
8. After 2 hours of simmering, the sauce should be thickened and the should be very tender. Now turn back to medium-high heat, lid off and continue to stir-fry it until the sauce is completely thicken and dried.
9. Served with steamed rice, roti or nasi kunyit.

Can't get enough of Malaysian food on Merdeka day? Read on for a Merdeka overdose:

• Babe In The City - KL: Merdeka Open House 2009: My Sweet Malaysia Round up
• Raspberri Cupcakes: Pandan Madeleines (and Happy Merdeka Day!)
• Test with Skewer: Kuih Lapis (Merdeka Edition)
• A Table For Two: Secret life of Street Food in Malaysia

Chocolate Cheesecake Brownie

I always see bartering system as a win-win situation. For example, I baked a tray of cheesecake brownie for Miss SC and in return she helped me to cook a big pot of Malaysian Beef Rendang (beef slow cooked in coconut milk and spices) for a party I am hosting tomorrow. She has the recipe for the best Rendang I have tasted which of course I will share with you next week.

Hence, I am baking again!

I love this cheesecake brownie recipe because the ratio of the cheesecake and the brownie is almost 1:1. How good is that to have two of the yummiest desserts in one mouthful? Try it!

Chocolate Cheesecake Brownie Recipe
(Adapted from Donna Hay Chocolate)
Makes 16 slices

Ingredients

185 g (6 1/2 oz) butter, melted
1/4 cup (30 g / 1 oz) cocoa powder, sifted
1 cup (220 g / 7 3/4 oz) caster (superfine) sugar
2 eggs
1 cup (150 g / 5 1/4 oz) plain (all-purpose) flour, sifted

Cheesecake:
285 g (10 oz) cream cheese, softened and chopped
4 1/2 tbsp caster (superfine) sugar
2 eggs

Method

1. Preheat the oven to 160C (320F). Place the butter, cocoa, sugar, eggs and flour in a bowl and mix well until smooth. Spoon into a 20cm (8 in) square slice tin lined with non-stick baking paper.
2. To make the cheesecake, process the cream cheese, sugar and eggs in a food processor until smooth. Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture and swirl with a butter knife. Bake for 45-50 minutes or until set. Cool in the tin. Cut into 16 slices.

Mini Dobos Tortes - Daring Bakers' August 2009 Challenge

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest and Prague.

It took me 3 hours to make these little Dobos Tortes! This recipe has to be the fiddliest one I have ever laid my hands on. I started at 8pm, after little Miss C's birthday party, and finished close to midnight. Making them late at night was probably not a wise decision, but I wanted to bring them as a dessert to a party the following day.

It's an anual event we have with a few of our close mates - a 13km Pub 2 Pub Charity Fun Run from Dee Why Beach to the Newport Arms Hotel - and ends with a big breakfast at our mates Mr N and Miss S's home at Newport. It's a day when the guys do their 13km run and then light up the barbie and cook up a storm for the ladies. How fun is that?

Mini Dobos Tortes
Makes 8

Ingredients

Sponge cake layers:
6 large eggs, separated, at room temperature
1 1/3 cups (162 g) confectioner's (icing) sugar, divided
1 teaspoon (5 ml) vanilla extract
1 cup plus 2 tablespoons (112 g) sifted cake flour (SUBSTITUTE 95 g plain flour + 17 g cornflour /cornstarch sifted together)
pinch of salt

Chocolate Buttercream:
4 large eggs, at room temperature
1 cup (200 g) caster (ultrafine or superfine white) sugar
4 oz (110 g) bakers chocolate or your favourite dark chocolate, finely chopped
2 sticks plus 2 tablespoons (250 g) unsalted butter, at room temperature.

Caramel topping:
1 cup (200 g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) lemon juice

Finishing touches:
8 whole hazelnuts, peeled and toasted
½ cup (50 g) peeled and finely chopped hazelnuts

Method

1. To make the Sponge Layers: Position the racks in the top and centre thirds of the oven and heat to 400F (200C). Cut eight pieces of parchment paper to fit the baking sheets. Using the bottom of a 8" springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.) Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.) In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour. Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 1/2 cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 4 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of eight layers. Completely cool the layers. Using an 2 1/2" round cookie cutter, cut 5 rounds from each cake layer. You will have 8 x 5 rounds (8 mini Dobos Tortes with 5 sponge layers each).
2. To make Chocolate Buttercream: Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil. Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this. Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes. Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency. When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.
3. To make Caramel Topping: Line a jellyroll pan with parchment paper. Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel. Use a spoon to drizzle and swirl to form a nice toffee pattern. Repeat to make eight. Cool completely.
4. To assemble the Dobos: Spread the 5 rounds of sponge layers with the chocolate icing. Spread the icing on the sides of the cake. Press the finely chopped hazelnuts onto the sides of the cake. Repeat with the rest until you have 8 mini tortes, each with 5 sponge layers. Propping a hazelnut on top of each mini torte and then arrange the toffee pattern on top of it. Refrigerate the mini tortes under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

Let's play spot the Dobos!

Kuih Bakar

Kuih Bakar is also known as Kuih Kemboja. According to Lily's Wai Sek Hong, "Eating Kuih Bakar is like eating Kaya (egg custard) in a slice, it is sweet but not as rich." This is such a spot on comment!

Kuih Bakar is traditionally baked in a flower mould. Lacking one, I replaced it with a square pan.

Photo credits to http://kampungboycitygal.blogspot.com

I seldom make Kuih (Malay cake) at home. The main reason is that Mr J doesn't like to eat kuih. When I read that My Kitchen Snippets' husband who doesn't like kuih actually likes this Kuih Bakar, I decided to give it a try.

On the day I baked this Kuih Bakar, Mr J came home hungry from work as usual, sniffling around the kitchen looking for food. He went straight to the pantry and picked up a bar of chocolate and totally ignored the kuih. I managed to stop him from taking his first bite into the chocolate bar and asked him to try this kuih bakar.

He said, "Nah, I don't like kuih."

I insisted, "This one is different. It's not steamed. It's baked in the oven."

He finally gave in and took a small bite and then a second and he couldn't stop.

Thanks to My Kitchen Snippets for her kuih bakar recipe, I can now enjoy having kuih with Mr J!

Kuih Bakar Recipe
(Adapted from My Kitchen Snippets)

Ingredients

1 1/4 cups of sugar
2 cups of flour
1 cup of pandan juice (6 pandan leaves + 1 cup of water - blended and sieved)
2 1/4 cups of coconut milk
4 large eggs
2 tbsp of melted butter
1 tsp of pandan paste
1 tbsp of sesame seeds (optional)

Method

1. Pre-heat oven to 325 degree F and greased a 8" x 8" square baking pan.
2. Mix all the above ingredients except sesame seeds until well combined.
   

   

3. Pour mixture into baking pan and sprinkle with some sesame seeds and bake until golden brown or skewer comes out clean when tested. It should take an hour.
   

   

4. Cool it down before cutting.

Greek Style Pot-Roasted Chicken

I own my first Rick Stein's cookbook since last Christmas, a present from Mr J. He has the funny habit of buying me cookbooks that contain the recipes he likes: hopefully one day I will make these nice recipes for him!

However, with my ever expending collection of cookbooks, some are being ignored. This Rick Stein's Mediterranean Escape is one of them. After laying untouched on my bookshelf for a good 7 months, I finally picked it up and browsed through the recipes. I was instantly attracted to the Sicilian Orange Cake and baked it 2 weeks ago. Mr J declared it as the best cake ever! So did the friends we shared the cake with.

After the massive success from the first recipe, I decided to make a savoury dish from the same cookbook. I love a good pot-roasted chicken because of the tenderness and juiciness of the chicken after the hour-long baking in the sauce and I have to admit that I love cinnamon but I have never tried using cinnamon in a savoury casserole dish.

Once again, Rick Stein didn't fail us. This Greek Style Pot-Roasted Chicken is such a great dish that I am contemplating of picking the next recipe from his cookbook for our dinner tonight :)

Rick Stein: "This is the sort of food I love in Greece, What Debbie Major, who works with me, calls 'a rustic, throw-it-together dish.' The more I watched cooks there, the more I was filled with an obvious thought.: that cooking shouldn't be difficult. They seem to cook just like breathing. Thrown-together such dishes may appear, but their ingredients are always perfectly balanced. This is a sweet and aromatic mix of sun-dried tomato, onion, oregano, cinnamon and chillies; best served with the rice-shaped pasta known to us by its Italian name, orzo."

Greek Style Pot-Roasted Chicken Recipe
(Adapted from Rick Stein's Mediterranean Escape)
Serves 4

Ingredients

1 x 2-kg free-range chicken
4 tbsp extra virgin olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, thinly sliced
60 g sun-dried tomatoes in olive oil, drained
500 g vine-ripened tomatoes, roughly chopped, or 400-g can chopped tomatoes
7.5-cm piece cinnamon stick
1 tsp dried oregano
A generous pinch of crushed dried chillies
150 ml chicken stock
A small handful of flat-leaf parsley leaves, roughly chopped
Salt and freshly ground black pepper

Method

1. Preheat the oven to 180C. Season the inside of the chicken. Heat 3 tbsp of the olive oil in a large flameproof casserole., add the chicken and brown it on all sides over a medium heat.
2. Remove the chicken to a plate, add the remaining oil and the onion to the casserole and cook until soft and lightly browned. Add the garlic, sun-dried tomatoes, fresh or canned tomatoes, cinnamon, oregano, dried chili flakes, chicken stock, 1 tsp of salt and some freshly ground black pepper. Bring to a simmer, replace the chicken and cover the casserole with some foil and a tight-fitting lid.
3. Transfer the casserole to the oven and bake for 1 1/2 hours until the chicken is very tender.
4. When the chicken is cooked, and the juices from the thickest part of the thigh run clear, life it into a carving board, cover it tightly with foil and leave it to rest somewhere warm for 10 minutes. Skim the excess fat from the surface of the sauce, place the casserole over a medium heat and leave to simmer vigorously until the sauce is slightly reduced and thickened.
5. Remove the cinnamon stick from the sauce, stir in the parsley and adjust the seasoning to taste. Carve the chicken. Spoon some of the sauce onto 4 warmed plates and place the chicken on top.
6. Serve with orzo, rice or crusty bread.

Mexican Two-Ways (Tacos and Nachos) with John West Tuna and Beans + Giveaways

This post is sponsored by nuffnang

Plagued by a family history of diabetes, I was advised by my doctor to go on a low GI diet early this year .

Being an Asian, my body doesn't tolerate wheat products very well. After eating a box full of All-Bran for breakfast, I started to realise that I might be wheat intolerant: my symptoms are so bad that I am avoiding wheat products for the moment.

Beans and legumes became an alternative for me to continue my low GI dieting. Growing up with Chinese parents, beans were not a daily staple for us - besides the occasionally baked beans from the can.

I started to look for recipes and easy solutions from my local supermarket shelves for my new diet and John West's new product - Tuna and Beans caught my attentions for 3 reasons:

1. Packed with protein (The Body’s Building Block), fibre (Dynamite for Digestive Health) and omega-3 (help Maintain Optimal Wellbeing). It's a ready meal on its own!
2. The new John West Tuna & Beans range comes in an easy to open 185g can with a spork for added convenience.
   

   

3. It comes in 3 delicious flavours (Three Beans, Roasted Capsicum & Three Beans, Capsicum, Sweet Corn, Red Kidney Beans and Chilli).

I immediately bought a few cans and they tasted so good! I started to experiment with them and made a few simple, delicious and yet healthy dishes out of the cans:

• Tuna and Beans Sang Choy Bow (生菜包) - a quick appertizer / starter.
• Tuna and Beans with grilled dutch carrots, fennels and spanish onions - a healthy main course salad.

When Nuffnang approached me for this John West campaign, I agreed without any hesitation because it's the product that I have tried and loved.

Knowing Mr J and little Miss C are not big fans of canned tuna, I decided to use John West Tuna and Beans to make 2 of their favourite Mexican snacks for their Sunday lunch: Tacos and Nachos.

I succeeded in my mission and they love them!

John West Tuna and Beans Tacos Recipe

Ingredients

6 x Taco shells
1 can John West Tuna and Beans
shredded lettuce
chopped tomatoes
chuncky tomato salsa (or any taco sauce)
shredded cheddar chesse

Method

1. Fill taco shells with John West Tuna and Beans, shredded lettuce, chopped tomato, chunky tomato salsa and shredded chesse.
2. Serve immediately.
   
   

John West Tuna and Beans Nachos Recipe

Ingredients

A handful of Nachos chips
1 can John West Tuna and Bean
Chopped tomato
Chopped avocado
Shredded cheddar chesse

Method

1. Spread the nacho chips on a pizza pan. Top with John West Tuna and Beans, chopped tomato, chopped avocado and sprinkle with shredded cheddar cheese.
2. Put it under the grill until cheese is melted and browned.
3. Remove from grill and serve immediately.

Now to the exciting part - The Giveaway! Simply by visiting http://www.nuffnang.com.au/blog/2009/08/24/john-west-and-leggos-promotion/ and follow the simple steps, you will be given a free sample pack of John West Tuna and Beans to take up the challenge: "Using John West Tuna and Beans as a base, make a meal that is healthy and easy to make. Extra points if you only use the spork!". Samples are limited and it's based on first come first serve basis. So be quick!

* Note: This giveaway is open to Australian residents.

Chocolate Mud Cake

I baked a lot lately. Why not? I bake when there is a reason to celebrate. I love to bake a cake to share with everyone that enjoys it.

I baked this Donna Hay's Chocolate Mud cake yesterday for the mums who attended little Miss C birthday party. The kids had the pink vanilla cake and the mums sat down for a cuppa and a thick slice of this sinfully dense mud cake.

Chocolate Mud Cake Recipe

(Adapted from Donna Hay Chocolate Cookbook)

Serves 10

Ingredients

375 g (13 1/2 oz) butter, softened

1 1/3 cups (230 g / 7 7/8 oz) brown sugar

3 eggs

2 cups (300g / 10 1/2 oz) plain (all-purpose) flour, sifted

1/2 tsp baking powder

2/3 cup (80 g / 3 oz) cocoa powder, double sifted

200 g (7 oz) dark chocolate, melted

3/4 cup (180 ml / 6 fl oz) milk

Method

1. Preheat the oven to 160C (320F).
2. Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes, or until the mixture is light and creamy.
3. Gradually add the eggs and beat well.
4. Fold through the flour, baking powder, cocoa and melted chocolate and stir in the milk.
5. Spoon the mixture into a 22cm (8 1/2 in) round cake tin lined with non-stick baking paper and bake for 1 1/4 hours or until cooked when tested with a skewer.
6. Cool in the tin.
7. To serve, dust with cocoa and serve with cream.