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#1 | |
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Sous Chef
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An interesting tofu dessert
Made this awhile ago, it was different but certainly in no ways bad. No cooking required apart from caramelising the sugar if you want to form a toffee on the top of it creme brulee style.
1 mango, cut into cubes juice from 1/2 lime 250g silken tofu 170g tinned passionfruit in syrup 1 to 2 tbsp coconut milk 1 tsp vanilla extract 1 tsp coconut essence 1 tbsp rice syrup (can substiture honey for this) 150g blueberries 2 tbsp grated palm sugar (optional) In a food processor, blend all ingredients except berries and sugar. Divide blueberries into heatproof dishes then spoon over the tofu filling. Cover with plastic wrap and chill well for at least 2 hours before serving. To serve, spinkle the top of each dish with palm sugar and grill on high for 1 minute until palm sugar has caramelised. |
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#2 | |
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Executive Chef
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This one sure rings my bell, Haggis! It sounds wonderful!
I really like the idea of serving it bruleed!
__________________
Pain is inevitable. Suffering is Optional. |
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#3 | |
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Certified Executive Chef
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This is much like the tofu smoothies I make at home. But to use it as a smooth dessert, custard style, topped with the caramelized sugar, that's just a stroke of genius. My hat's off to you, Haggis.
I have to think that the addition of plain yougurt would be good with this also. And most fruits go well with the tofu, and carrots add a beutiful color. Seeeeeeya; Goodweed of the North
__________________
"There is no success outside the home that justifies failure within the home." |
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#4 | |
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Sous Chef
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I can't take credit for this, I am just the messenger :).
When I had it I believe the tofu "custard" was perhaps too sweet (nothing to do with the toffee on top) but that was because I substituted honey for the rice syrup and may have gone a little heavy handed. Perhaps honey is sweeter than rice syrup? I have no idea. |
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#5 | |
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Assistant Cook
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tofu
while tofu is healthier than whole or condensed milk, it often has a grainy texture which is very offputting. still, if the texture is ordinary, then this dessert has much less fat than one using cream.
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#6 | |
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Sous Chef
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This dessert has a very silky and creamy like consistency. Perhaps the addition of the passionfruit and mango pulp helped?
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