Flexibility, love, and trust: a plated dessert

I took inspiration from a couple things when I was conceptualizing this dessert. The first was wanting to use tofu and kinako(toasted soy bean flour) in a dessert, just to do a soy-forward concept. The second was the lyrics of the song from Steven Universe, “Here Comes a Thought”. I feel like you need flexibility as an eater and trust in the cook to eat a tofu dessert, while I can assure you that you would love it if you did try it. Something that I definitely strive to do as a baker and pastry cook is to make sure that people can enjoy my desserts and broaden their horizons with techniques and ingredients. With tofu, it can be sweet, nutty, and creamy, so I wanted to capture that.

For my components, I went with silken tofu nama chocolate, kinako sable, blood orange-blackberry veil, coulis, and foam, and I garnished it with marigold petals. I went with the nama chocolate route because I have made a tofu-dark chocolate mousse before and it’s delicious, whereas I knew that using white chocolate would help with sweetening up the entire dessert. Please note that you must use silken or soft tofu for this. Using firm will not work, sadly, as it won’t blend properly. Fun fact, firmness of tofu is dictated by how much water is pressed out of it when it’s cut and made, with softer tofu containing more water in it. I wanted to keep the dessert delicate a light, hence the veil and foam, while I used the coulis to add acidity and tartness, and to cut through the richness of the entire dessert.

For the nama chocolate:
1/2 cup silken tofu
1/4 cup melted white chocolate chips
2 tablespoons unsalted butter
a pinch of salt

Purée together until smooth and creamy. Pour into a piping bag and allow to set in the refrigerator for at least four hours.

For the sable:
1/4 cup kinako
2 tablespoons brown butter
1/4 teaspoon baking powder
1 tablespoon kuromitsu
a pinch of salt
1/4 teaspoon vanilla extract
1/4 teaspoon xanthan gum

Combine ingredients into a dough. Roll out between two sheets and bake at 325 degrees F for 20 minutes. Cut out 1/4 inch circles.

For the coulis:
2/3 cups fresh blackberries
juice and zest from 2 blood oranges
a pinch of salt

Reduce ingredients together until the blackberries are completely cooked down. Pass through a sieve. Reserve some for the veil and for the foam.

For the veil:
1/4 cup coulis
1 tablespoon agar agar

Combine ingredients and bring to a simmer. Pour out onto a lined tray and refrigerate until set. Cut out into 1/3 inch circles.

For the foam:
1 1/2 tablespoons aquafaba
1/4 cup coulis
1 teaspoon orange liqeur

Whip ingredients together until foamy and light. Garnish the dessert with this immediately before serving.

To garnish:
Marigold petals

 

 

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