Tofumisu – an Experiment

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

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. 🙂

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

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. 🙂

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

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:

  1. 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).
  2. 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.
  3. prepare 60ml strong expresso (i used fresh ground coffee from my machine), & add 2 tbsp otard (brandy), 1 tsp vanilla essence & 1 tsp sugar.
  4. 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.
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