Sorry for the MIA. Was suffering from fatigue recently and simply didn't have the zest to do anything at all :(
Anyways, I was invited by Shermay's Cooking School to attend a demo workshop by Chef Aki Watanabe on "Japanese-Italian Desserts". I had seen this workshop at Shermay's website but didn't sign up for it as the timings clashed with my son's gym class. Then the invitation came along and as I'm a fan of Chef Aki, I made arrangement for hubby to send dear son to his class :p
The recipes demo-ed are actually specially created by Chef Aki, to incorporate the Fabbri products namely Fabbri Amarena (cherry), Fabbri Fragola (wild strawberry) and Fabbri Mirtillo (blueberry) into Jap-Italian desserts. In fact I've tried the Fabbri Fragola before, using the wild strawberries as a topping for a Oreo Cream Cheese Cupcake (recipe by Chef Daniel Tay), I must say the wild strawberries are very yummy, albeit very sweet.
5 recipes were demo-ed during the 2-hr workshop. All the recipes are designed to be very simple with easy-to-follow steps.
1) Calpico (Japanese Yogurt Syrup) Cherry Kanten Agar Jelly (Using 'Fabbri Amarena Cherries')
2) Strawberry White Nama Choco (Using 'Fabbri Fragola')
3) No Bake Tofu Cheesecake with Blueberry Sauce (Using 'Fabbri Mirtillo')
4) Strawberry Gyuuhi Mochi (Using 'Fabbri Fragola')
5) Soufflé Omelete with Blueberry sauce (Using 'Fabbri Amarena')
Unfortunately it was way too sweet for my palate. If I were to use this recipe, I might change the white chocolate to dark chocolate for a milder sweetness and taste.
Will find an opportunity to make the Calpico Cherry Kanten Agar Jelly... after I get over my sluggish mood.