did a tofumisu last evening on 27.11.0214. 🙂
it is a healthy version of tiramisu w/o the main ingredient mascarpone cheese, which is replaced by tofu (bean curd).
i adapted the japanese youtube recipe here.
so decided to experiment. 🙂
i added 250g silken tofu to a blender, & added 2 egg yolks, 1 tbsp lemon juice, 3 tbsp sugar, and 50ml almond soya milk, 2 tbsp mirin. i heated up another 50ml of almond soya milk in the microwave & added 1tsp gelatine powder (5g). this blended to a soft custard.
i added 1 tsp sugar to the 2 egg whites & whisked it to soft peaks, emptied the custard from the blender to a mixing bowl & folded in the meringue.
i prepared 60ml of strong expresso (i used fresh ground coffee from my machine), & added 2 tbsp otard (brandy), 1 tsp vanilla essence & 1 tsp sugar.
then i dipped the savoiardi ladyfinger biscuits in the coffee, broke them up to smaller pieces & placed it in the glass containers. i then topped with the custard mix. then in the fridge overnight. 🙂
result of experiment – the texture was very good, basically quite similar to tiramisu. flavour wise, tofu taste was dominant, and its not near as nice as tiramisu. maybe adding a bit more of the almond soya milk might help. the price of healthy preparation. ha! 🙂
c.h.e.f andy
Ingredients:
- 250g silken tofu
- 2 eggs (separate egg yokes & whites)
- 1 tbsp lemon juice
- 3tbsp + 2tsp sugar
- 2 tbsp mirin
- 100ml almond soya milk
- 5g gelatine powder
- 60ml strong expresso
- 2tbsp otard (brandy)
- 1 tsp vanilla essence
Directions:
- add 250g silken tofu to a blender, add 2 egg yolks, 1 tbsp lemon juice, 3 tbsp sugar, and 50ml almond soya milk, 2 tbsp mirin. heat another 50ml of almond soya milk in the microwave & add 1tsp gelatine powder (5g).
- add 1 tsp sugar to the 2 egg whites & whisk it to soft peaks, empty the custard form the blender to a mixing bowl & fold in the meringue.
- prepare 60ml strong expresso (i used fresh ground coffee from my machine), & add 2 tbsp otard (brandy), 1 tsp vanilla essence & 1 tsp sugar.
- dip savoiardi ladyfinger biscuits in the coffee, break into smaller pieces & place it in glass containers. top with the custard mix. leave in fridge overnight.