| Tofu Mousse Recipe |
Ingredients |
- 100g traditional tofu
- 60g honey
- 150g yoghurt
- 30ml champagne
- 15ml lemon juice
- 3.5 gelatin slices
- 200ml unsweetened whipping cream
- 2 egg whites
- 30g sugar
- 90g graham cracker
- 30g melted butter
- 1 liter whipping cream
- Apricot gelatin glaze
- Mint as needed (for decoration)
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Direction
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- Prepare a 6 inches pie pan, wrap bottom with plastic wrap, place a 4 inches square
spring form pan on.
- Soak gelatin in ice water, crush cracker in bag with rolling pin, add melted butter and whipping cream, stir well, remove to spring form pan, press tight with spoon, freeze.
- Mash tofu with wooden spoon and sieve, add honey, heat in double boiler, stir well, add yoghurt.
- Squeeze out excess water from gelatin, melt in double boiler, pour in mixture from Step 3 slowly, stir well with spatula, add lemon juice and champagne.
- Beat 200ml unsweetened whipping cream until thick for 5 to 6 minutes.
- Beat egg whites until stiff.
- Combine method 4 and 1/3 from Step 5, mix well, add remaining 2/3, stir evenly, add 1/3 of mixture from Step 6, stir with spatula, mix well, add remaining 2/3 of the mixture and mix well.
- Pour mixture from Step 7 into spring form pan, spread evenly, shake, freeze for 2 to 4 hours, remove, coat with layer of apricot glaze, wrap spring form pan with hot towel for a minute, remove spring form pan, remove to plate.
- Top with a mint leaf or squeeze out a rosette, then top with a mint leaf.
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