Geraldine’s Recipes

Baked Cheesy Scallop

These are cheesy and deliciously good. Will you just eat one or two ??NOOOOO, definitely not! You will eat more than that. This is so good that my kids just can’t help but rave about it. In the interest of keeping this recipe simple, I kept the ingredient list is rather short. =)

Ingredients

  • 1 pack of frozen half shelled scallop (thawed, washed and pat dry) 16 pcs
  • salted butter
  • 250g grated cheddar cheese
  • 100g grated mozzarella
  • dried parsley

Method

  • Preheat the oven at 170 degree celsius
  • Place a small slice of salted butter on the scallop
  • Top with grated cheese
  • Sprinkle on some dried parsley
  • Bake for 15 minutes. Remember not to overcook it. Use your own judgement as each oven works differently, so do the size of the scallop.

The scallop has three parts which are edible, the white fleshy muscle, the roe and the frilly membrane. It is up to you if you want to remove the other parts and leave only the white fleshy muscle. As for me I like to include all of it because each has different textures, giving a different mouth feel with each and every bite 🙂

Eggless Chocolate Mousse

This has been in my to-do list for so long. Finally I get the chance to do it. Since I couldn’t get hold of pasteurised eggs, I decided to make it simple, with just three ingredients. It is so straight forward that everyone can make it at home.

To people who know me personally, they would know that I enjoy anything and everything that is cute . So today I am presenting to you my eggless mousse in a pot =). These pots are really for desserts, it came in a set with a tiny shovel spoon and a clear plastic dome cover. Cute isn’t it? I have fooled quite a number of people whom mistaken it for a real plant. hahaha

Ingredients

  • 400g cold whipped cream
  • 200g Belgian Chocolate (70%)
  • 20g caster sugar

Topping

  • crushed oreo
  • mint leaves

Method

  • Warm 100g whipped cream on the stove then turn of the heat
  • Add in the chocolate to melt, mix together until all chocolate are melted. Warm it in low heat again if needed. Do note that it’s just to warm and not boil. Then set aside
  • Pour the other 300g of whipping cream in a mixer, then add in the sugar. Whisk initially at medium low speed to prevent splatting it all over the place. Gradually increase the speed as the cream thickens. Whip until stiff peak as shown on the picture below. Do not over-whip, or the cream will deflate. You will end up having buttermilk and butter instead of fluffy whipped cream.
  • Fold in the melted chocolate cream into the whipped cream. Mix until it combines well.
  • Transfer to a piping bag, then pipe it into your desired container
  • top with oreo crumbs
  • refrigerate for a couple of hours for best result
  • topped with mint leaves before serving

Do note to use a good quality chocolate for a truly rich and decadent mousse dessert.