“Rebirth”: a plated dessert

With this dessert, I was going for that phoenix from the ashes motif, but using all gluten-free and vegan ingredients! One of my absolute favorite vegan components to make is a chocolate-tofu mousse, which is super straightforward to make and you wouldn’t be able to tell it is vegan! To add some contrast, a kinako(toasted soy bean powder) sable, an angelcot puree(which can be subbed with apricots or kumquats), glazed angelcots, and tempered chocolate “feathers” with an edible chocolate “ash”.

As mentioned before, every component is vegan or gluten-free! I wanted to use angelcots/apricots/kumquats because I love the contrast of super tart fruit against bitter and rich chocolate. The usage of kinako is to tie in with the tofu being used in the mousse, while I just love the combination of soy with chocolate in general as well! I also used the leftover water from the tofu packet in place of egg whites in the sable to further bind the dough together, since gluten-free doughs can use all the help that they can get! Overall, this is a really fast and easy dessert to make, and one that embraces some of my favorite vegan and gluten-free things!

For the chocolate-tofu mousse:
8oz dark chocolate
8oz silken tofu
A pinch of salt

Heat up dark chocolate on a double boiler until fully melted. Pour into a blender with silken tofu and salt and puree. Pour onto a sheet tray and refrigerate for at least 10 minutes. Soften with a rubber spatula before transferring into a piping bag for plating.

For the kinako sable:
¼ cup kinako powder
¼ cup almond or hazelnut flour
2 tbsp granulated sugar
¼ tspn baking powder
2 tbsp canola oil
1 tbsp reserved tofu water
¼ tspn xanthan gum

Mix. Spread out on a sheet tray. Bake at 350 degrees F for 10 to 15 minutes. Cool down before attempting to use.

For the angelcot puree:
4 angelcots(depending on the season, you can also use kumquats too!)
Canola oil
A pinch of salt
3 tbsp granulated sugar
¼ tspn xanthan gum
Water

Char the angelcots in a cast iron pan until well-seared. Transfer into a blender and puree with salt, sugar, and xanthan gum, streaming in just a little water, until completely pureed and soft. Strain and transfer into a squeeze bottle for plating.

For the tempered chocolate feathers:
6oz dark chocolate
A pinch of salt
¼ tspn grated cocoa butter

Melt down the dark chocolate and salt over a double boiler. Take off heat and stir in the cocoa butter. Once the chocolate registers about 89 degrees F, use an offset spatula to form feather shapes against acetate. Curl up the acetate in a ring mold and freeze. Reserve any leftover chocolate for the ash.

For the chocolate ash:
2oz reserved tempered dark chocolate
¼ tspn activated charcoal powder
1 tspn black cacao powder
½ cup tapioca maltodextrin

Mix together to form your chocolate ash.

For garnish:
Edible flowers – preferably nasturtiums, marigolds, and candelas
Sliced angelcots, brushed with a little bit of the puree

Pipe the mousse onto the plate first. Then do the crumble, ash, angelcots, edible flower petals, and chocolate feathers to finish.

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