Oolong Tea Asian Pear Ice Cream Cake

I have been attending a training of advanced discipleship held at our church since October last year.  It is very nice to learn more about the religion applied to today’s world. I enjoy sharing from one and others. Gradually, strangers (some of them) become friends. I took this opportunity to serve them a new trial, oolong tea Asian pear cake which is originally from Yue’s Handicraft.

My friends like it.  Our team leader posted it at Facebook. Cheers!








I followed the recipe.  But the cake did not solidify. Perhaps, I only drained the pear dices but not wipe them dry.  For remedy, I put it in the freezer to make it an ice cream cake.  The texture is best when it is a bit defrost. Smooth, velvet white chocolate pear mousse. Gorgeous!

1 big Asian pear, peeled, cored & diced/sliced
200g oolong tea (from 道地)
50g granulated sugar

In a saucepan, combine sugar & oolong tea. Bring water to boil & stir until sugar dissolved.

Remove from heating, put in the pear cubes / slices.

Leave pears to stand for at least 1 hour.

Drain the pears & reserve the syrup.

Walnut Chocolate Brownie

2 eggs, separated
50g walnuts, roughly chopped
a few pistachios, roughly chopped
80g sugar
100g dark chocolate 75%
100g unsalted butter
45g plain flour
pinch of salt

Preheat oven to 190C & butter a 8″ (20cm) square pan.

Melt chocolate & butter over simmering water, stir until smooth.

In a mixing bowl, whisk egg yolks with 20g sugar until light and creamy, fold in the chocolate butter.

In another bowl, whisk egg whites with remaining sugar to soft peaks, fold in chocolate batter.

Sift in the flour & add the nuts, fold until combined.

Pour into the prepared pan & bake for 18-20 min.

Oolong Syrup

50ml pear oolong syrup
1/2 tbsp Giffard William pear liqueur

Combine all ingredients.

Oolong White Chocolate Mousse
3 egg yolks
350g whipping cream, whipped to soft peaks
20g sugar
120g white chocolate, melted
10g sheet gelatine, bloomed in cool water
200ml milk
2 oolong tea bags

Combine oolong tea & milk in a saucepan, bring the milk to boil then keep it simmering for 3-5 min, remove the tea bags.

Add in the bloomed gelatine & stir until dissolved.

Add in melted chocolate & stir until smooth.

In a mixing bowl, whisk egg yolks with sugar over simmering water until pale & creamy.

Pour in the chocolate milk & stir until smooth.

Fold in the whipped cream until smooth.

Topping Jelly
150ml pear oolong syrup
2 tsp Giffard William pear liqueur
4g sheet gelatine, bloomed

Combine all ingredients, heat using microwave & stir until gelatine is dissolved.


Remove the brownie & place it at the bottom of a 8″ square mousse ring.

Brush generous amount of oolong syrup on the brownie.

Pour the oolong mousse over the brownie, arrange the pears evenly over the mousse, refrigerate to set.

Pour the jelly on top & refrigerate to set.

Carefully remove the cake from the mousse ring & decorate with fruits.


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