I started off with these mini mousse domes. I’m planning to make tiny mousse for friend afternoon tea in a couple months, so thought I’d start experimenting with the dome mold early haha.
These have a white chocolate shell colored with purple potato powder, a chocolate mousse, white peach lavender jam (from the farmers market) and a lavender honey shortbread base. I brought these to Mike’s parents house for mothers day. ♡
Next, I baked a taro milk bread loaf, and used the tin I got from my mom for the first time (on my own – i made them growing up with my mom!). I used the recipe from Kristina Cho’s ‘Mooncakes and Milkbread’ book, and added purple potato powder and taro extract.
I used the dome molds again for our friend Diego’s birthday party, which was hors d’oeuvres themed. These had a matcha shortbread base, a jasmine white chocolate mousse, and a jasmine green tea jelly center. 🌿
Finally, I baked a tomato basil loaf from Kristina Cho’s substack. I did 1.5 the recipe and used a larger loaf tin. Julie and Melissa helped by accepting half loaves. 😂
