Loving Home Newsletter

Loving Home Sweet Heart Kitchen strengthens family love

Cooking for your loved ones brings out the best flavour of food. Following the two Loving Home Sweet Heart Kitchen cooking classes held earlier in Hong Kong Royal Plaza Hotel and the Ritz-Carlton Shanghai, Pudong, SHKP Club is organizing another 'Three-Low-One-High Nutritious Delicacies' cooking class for members, who will have the opportunity to learn under the guidance of a hotel chef to cook hotel cuisines and pamper their family members with a taste of love.

Three-Low-One-High hotel delicacies

Caring for the health of our family starts from the preparation of everyday meals. Simply abide by the Three-Low-One-High principle—low fat, low sodium (salt, baking soda, preservatives and sweeteners, etc), low sugar and high fibre intake—and you could encourage healthy eating habits at home. Following the Loving Home Sweet Heart Kitchen low-sugar cake cooking class taken place earlier, SHKP Club will be collaborating with the Royal Park Hotel in September to organize a 'Three-Low-One-High Nutritious Delicacies' cooking class. A hotel chef will teach participants how to cook healthy, tasty hotel cuisines and Chinese desserts. Members could develop better understanding with their loved ones through the cooking activity and express their love for the family through preparing food for them. Click here for more details.

Michelin-starred chef making desserts of happiness

SHKP Club invited Chef Rafael, renowned one-star Michelin chef, earlier from Tokyo, Japan, to teach the 'Loving Home Sweet Heart Kitchen: Tiramisu' cooking class at the Ritz-Carlton Shanghai, Pudong. Members not only learnt how to make this classic Italian dessert personally from the master, they also experienced the Michelin chef's unique expertise of desserts in general and his tireless creative spirit in trying out new dessert recipes. Participants said that although their cooking skills were not all comparable with that of the chef, as long as the food is prepared with a caring heart and a passion for life, family and friends will surely taste the love in it.

Love through baking

The 'Loving Home Sweet Heart Kitchen: Low-Sugar Raspberry Chocolate Mousse Cake' cooking class was successfully held not long ago. Members and their family had a wonderful day. Through the baking event, members built up a better understanding with their family and realized the importance of communicating more with their family and showing greater care and concern for them. Some members said that after putting so much effort into the cake, they would give it to their husband or wife to express their love and concern while others have decided to give the cake to their parents in return for their tender care throughout the years.

To let other members share the joy of making cakes as a family activity, here are the snapshots and a brief account of the workshop, followed by the low-sugar recipe which helps you prepare the heartwarming cake for your loved ones.

Low-Sugar Raspberry Chocolate Mousse Cake (serves ten)

Instructions

  1. Make the chocolate sponge cake, chocolate mousse, raspberry jelly and chocolate glaze in the respective order;

  2. Upon completion of the four items above, put a piece of baking paper under a 6-inch round cake ring and put the mould on the tray;

  3. Slice the chocolate sponge cake horizontally into three equal parts, and put one slice into the mould;

  4. Pour the chocolate mousse into the mould until it is about one-third of the height of the mould;

  5. Spread raspberry jelly on top of the chocolate mousse. Then, spread another layer of chocolate mousse on top;

  6. Put another slice of chocolate sponge cake into the mould;

  7. Pour the remaining chocolate mousse into the mould, and put it in the refrigerator;

  8. After the cake has solidified, remove the cake ring and pour chocolate glaze on top. Decorate with fresh raspberries.

Chocolate Sponge Cake
Ingredients
Egg yolks 120g
Xylitol 120g
Egg white 125g
Plain flour 30g
Cocoa powder 25g
Corn starch 20g
Butter 50g

Instructions

  1. Preheat the oven to 200°C;

  2. Put a piece of baking paper under a 5-inch round cake ring and put the mould on the tray;

  3. Put butter in a bowl. Melt the butter by heating it in a water bath;

  4. Filter plain flour, cocoa powder and corn starch with a sifter to remove coarse grains and impurities;

  5. Pour 100g of xylitol into the egg yolks and whip it with a whisk until thickened;

  6. Pour 20g of xylitol into the egg white and whip it with a whisk to stir in air until foam forms. Add in the whisked egg yolk and mix well before adding plain flour, cocoa powder, corn starch and butter. Stir to make the cake mix;

  7. Pour the cake mix into the mould, put the baking tray into the oven and bake for about 18 minutes;

  8. Remove the mould after the cake has cooled down.

Raspberry jelly
Ingredients
Raspberry puree 66g
Water 5ml
Xylitol 17g
Gelatin 1 piece
Frozen raspberries 50g

Instructions

  1. Put a piece of baking paper under a 5-inch round cake ring and put the mould on the tray;

  2. Soak gelatin in cold water to soften it;

  3. Heat up the raspberry puree and xylitol in water and then add in the softened gelatin. Mix well and pour into the mould. Top with frozen raspberries;

  4. Put the mould in the refrigerator and wait until the ingredients have solidified before removing the mould.

Sugar Free Chocolate Mousse
Ingredients
Sugar-free chocolate 153g
Milk 96ml
Cream 278g
Gelatin 2 piece

Instructions

  1. Whisk cream to stir in air until bubbles are formed;

  2. Soak gelatin in cold water to soften it;

  3. Place sugar-free chocolate in a bowl and heat it in a water bath until the chocolate melts;

  4. Gently heat up the milk and add in the softened gelatin. Stir to mix well before adding in the chocolate and cream respectively. Mix well to get mousse.

Chocolate glaze
Ingredients
Water 50ml
Xylitol 300g
Cream 200g
Cocoa powder 100g
Gelatin 4 pieces

Instructions

  1. Soak gelatin in cold water to soften it;

  2. Place the cream and xylitol in water and gently heat it. Add cocoa powder and mix well. Add in the softened gelatin and keep heating until the gelatin has dissolved to become chocolate syrup;

  3. Gently heat up the milk and add in the softened gelatin. Stir to mix well before adding in the chocolate and cream respectively. Mix well to get mousse.

Chef Chan (first left) shows participants how to enhance the taste of a cake delicious
Members build up better understanding with their family through the baking event
A member with her heart warmed as she prepared the low-sugar cake with her daughter
Low-Sugar Raspberry Chocolate Mousse Cake