Tag Archives: gelatine powder

Tofumisu – an Experiment

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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.

Banoffee (Banana Toffee) Pie

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banoffee (banana toffee) pie

banoffee (banana toffee) pie

first tried this banoffee (banana toffee) pie for a 11pax homecooked lunch yesterday on 15.10.2014.

even though the guys walloped the whole cake, a few including me felt it was kind of sweet though ok to eat. anyway i made another one today with 1/2 the caramel (from 1/4can of condensed milk) & 50% more bananas, & it was an excellent very well balanced cake.

i saw a video recipe here.

it was something which i thought i could make w/o much difficulty, and it was quite a revelation for me that you could produce toffee (or more correctly caramel) by heating a can of condensed milk in boiling water for 3hrs. 🙂

see here difference between toffee & caramel.

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

anyway as shown in the video it was an easy to do recipe-

i heat a can of condensed milk in boiling water (fully covered in water) for 3 hrs. i open the can when cool & emptied the caramel into a container.

then i made the biscuit base using digestive biscuits (7biscuits 105g)  & 60g melted butter in a 8in (20cm) spring-form cake tin & placed in the fridge.

then i whipped 200ml whipping cream, and added 1/2 tsp sugar & whipped till stiff peaks.

i cut 3 large bananas into thin slices & added 2tbsp (30ml) lemon juice to keep it from browning (oxidation). then i spreaded 1/4 the caramel over the biscuit base, and arranged the bananas in 2 rows over the caramel. then i topped with the whipped cream & added the dark chocolate shavings.

then placed the cake in the fridge overnight.

EASY! 🙂

overall, the combination of flavours from the biscuit base, thin layer of caramel, more bananas & layer of (mostly) unsweetened whipped cream with chocolate shavings was really quite good.

for my family, probably my friends too, the ranking among my cakes would be tiramisu no.1, tofu cheese cake no. 2 & chocolate lave cake or banoffee no.3 (for me, its tofu cheese cake no.1).

c.h.e.f andy

Ingredients:

  • can of (carnation) condensed milk (400g) – use 1/4 (100g)
  • 7 digestive biscuits (105g)
  • 60g melted butter
  • 3 large bananas cut into thin slices
  • 200ml whipping cream
  • dark chocolate shavings
  • 2 tbsp lemon juice
  • 1/2 tsp sugar to add to whip cream

Directions:

  1. heat a can of condensed milk in boiling water (fully covered in water) for 3 hrs. open can when cooled & empty caramel into a container.
  2. make biscuit base using digestive biscuits & melted butter in a 8in (20cm) spring-form cake tin & place in fridge.
  3. whip 200ml whipping cream. add 1/2 tsp sugar & whip till stiff peaks.
  4. cut 3 large bananas into thin slices & add 2tbsp lemon juice to keep it from browning (oxidation).
  5. spread 1/4 the caramel over the biscuit base, and arrange the bananas in 2 rows over the caramel. then top with the whipped cream & dark chocolate shavings.
  6. refrigerate.