9/27/11

Creme de la Creme: Tofu-style

Get urself 3 lbs of firm tofu, mash it up with ur hands in a bowl of choice, place tofu in food processor. Depending on ur desired degree of sweetness, next add anywhere from a 1/2 cup to 1 & a half cups of cane sugar (or other dry sweetener of choice); then 12 ounces of coconut cream, not milk; and a 1/4 cup of desired oil or earth balance (or perhaps rich, decadent cocoa butter if ur so inclined) add 2-4 tablespoons of maple syrup, & same amount of tahini; then 3/4 cup of corn starch (or other starch of choice); & 1 tablespoon of vanilla ( or other desired variation); add 1/4 teaspoon of nutmeg; & 1/2 teaspoon agar- agar powder; finish w a few pinches of salt. The recipe is done, unless u come up w other variations, but keep the liquids near the same amount. (Maybe cocoa powder or peanut butter; a banana or toasted nuts...) Whiz away till creamy as creamy can be, near 3-5 minutes. Stop processor, every now & then to scrap down the sides. It should not be grainy. If so, whiz some more. And it must be thick enough to hold on a spoon, it shouldn't drip over. If it drips over, u can add an extra 1/2 lb of mashed tofu, or place in freezer for a half hour or so: If it hardens up, it's good to go. Of course, give it a taste. If u have added less sugar, u may want more, along w other amount variations. If u taste a delicious sweet cream, and it holds up on a spoon, u r ready 4 the dance.

Pour in2 pie shell; over a baked 1" high cake; pour in2 a deep dish bowl...and bake at 350 for 40 minutes. Chill well in freezer if u want or need 2 consume quickly. Check in half hour to 1 hour. It shouldn't wiggle, and should, but doesn't necessarily need to be: Cold. Top, if u'd like to, w ganache, fresh fruit w glaze, nougatines... The variations r endless. Omit the starch & agar powder, pour over granola, spread on muffins... But it needs to be chilled till it hardens up a bit. And lastly: Enjoy, enjoy, enjoy!
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