Contents
P.2	The Chef
P.3	Foreword
	Foundation
P.6	Estimating Quantity of Gelatin Powder
P.8	Dessert Sauce Making
P.11	Jam Making
P.12	Dessert Decoration
	Chilled Cake
P.18	Pineapple Custard Mint Chocolate Cake
P.22	Traditional German Cheese Cake
P.26	Chestnut Lava Mousse Cake
P.30	Espresso Cheese Cake
P.34	Yakult Mango Cheese Cake
P.38	Tofu Cinnamon Cake
P.42	Chocolate Corn Flakes Lemon Pie
P.46	Japanese Layered Pancake
P.50	Green Tea Truffle Cake
P.54	Low Fat red Bean Egg White Cake
	Parfait
P.60	Pina Colada Parfait
P.64	Sweet Ginger Hazelnut Parfait
P.68	Almond Chocolate Parfait
P.72	Earl Grey Tea Chocolate Parfait
P.76	White Coffee lce Souffle
	Pudding
P.82	Saffron Jasmine Sago Pudding
P.86	Strawberry Pudding
P.90	Pistachio Apple Pudding
P.94	Christmas Pudding
P.98	Mango Grapefruit Pudding
	Mousse
P.104	Mascarpone Coffee Mousse in Glass
P.108	White Hazelnut Mousse
P.112	Strawberry Vinegar Mousse Cake
P.116	Mix Berry Mousse Agar-Agar Roll
P.120	Apricot Sabayon
	Special Dessert
P.126	Rose lce Cream
P.128	Chocolate Fondant
P.132	Ricotta Cheese Dumpling
P.136	Black Sesame Sweet Potato Ravioli
P.140	Quark Cheese Honey Pear
P.144	Ltalian Tartufu
P.148	Cake Making Q & A
P.150	" Cooking Friends' Club " Applicaton Form