Beloved celebrity chef Poh Ling Yeow has shared details of a harrowing tragedy that saw her miscarry her baby at 12 weeks.
Speaking to ABC’s Australian Story, the TV favorite revealed the ordeal happened eight years ago when she was pregnant with her ex-husband Jonathan Bennett’s baby.
“It was really heartbreaking and I actually went into full labor at home and saw the baby,” the chef said.
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“I’m bringing this up because I think people should be talking about it, and it’s that silent grief that women have to go through all the time.”
Yeow said she’s a person who likes to confront her feelings “upfront.”
“I think it’s really healthy, I don’t like burying anything. It was probably one of the most terrifying things I’ve ever been through,” she said.
Yeow and Bennett announced they split in 2019 after 12 years together, with the pair remaining “good friends.”
Yeow is now a successful author with a new book, What I Cook When Nobody’s Watching.
In October, she took to The Morning Show to share how to make one of the sweet treats.
Raspberry jelly cake
- 1 packet of raspberry jelly crystals
- 300 ml boiling water
- 300 ml cold water
- 7 large eggs
- 145 g (2/3 cup) powdered sugar
- 1 tsp vanilla extract or essence
- Raspberry Flavor
- pinch of salt
- 40 g (1/3 cup) wheat flour
- 50 g (1/3 cup) self-raising flour
- 75 g (1/2 cup) plain flour
- 270 g (3 cups) grated coconut
- 600 ml thickened cream
- 60 g (1/4 cup) powdered sugar
- 1 tsp raspberry flavor
- Place jelly crystals and boiling water in a medium bowl and stir to dissolve. Stir in the cool water. Place in the fridge for about 3 hours until firm.
- For the raspberry cream, combine the cream, sugar and raspberry flavoring in the bowl of an electric stand mixer fitted with the whisk attachment and beat on high until stiff peaks form. Cover and refrigerate until needed.
- Preheat the oven to 170° circulating air. Line the bottom and sides of a 30cm x 22cm brownie pan with a single sheet of baking paper.
- In the bowl of an electric stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla or raspberry flavoring and salt, then beat on high until the mixture has tripled in volume. Mix all the flours in a sieve and sift one third over the egg and sugar mixture. Fold very gently until combined. Repeat until all flour is used, then pour into prepared pan. Using the back of a spoon, spread the batter so the center of the rectangle dips a bit and the edges are slightly higher – this will help bake the cake with a more even surface. Bake for 15-20 minutes or until a skewer inserted into the center of the cake comes out clean. Lift the cake out of the tin and let it cool completely on a wire rack before removing the parchment paper. Using a serrated knife, cut the rectangular sponge cake into 6cm x 4cm cubes.
- Whisk the jelly until it is almost smooth. Cover a baking sheet with the coconut, then shake smooth. Dip the biscuit pieces in the jelly, making sure all sides are well coated. Then shake off the excess before gently patting the coconut in. Repeat until all of the biscuit pieces are coated in jelly and coconut.
- Halve the cakes and fill with the raspberry cream. The piping is much cleaner, but using a teaspoon is perfectly fine. Serve at room temperature.
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https://7news.com.au/entertainment/celebrity/celebrity-chef-poh-ling-yeow-announces-horrendous-personal-tragedy-c-8863043 Celebrity chef Poh Ling Yeow announces ‘terrible’ personal tragedy