Archive for May 2011

Apple, Ginger Snap and Citrus Tofu Mousse Parfait

I was invited to a Wine Cheese and Dessert Party last night and thought I would share the recipe with you for what I made. Of course, being me, I spent weeks thinking over what I would bring and was inspired by an Apple/White Chocolate Theme. I make this really delicious Chocolate Tofu Pudding with tofu, semi sweet chocolate and spices like cinnamon, coffee and cayenne. I thought maybe I could change this into a White Chocolate Mousse using lemon instead of all my spices. You really have to do a good amount in terms of adding flavor to cover up the tofu flavor. The Chocolate Pudding is always a big hit so I was hoping this variation would be as well. I think I was about 85% successful. Turns out you really need the flavor of the semi sweet chocolate as the white chocolate seemed to do nothing. Whatever. Challenge Accepted. It turned out the secret ingredient was orange juice! Here is the recipe I came up with- and I think it turned out pretty delicious! A photo series of this recipe is below.
Makes 15 small or 6-8 large
For the Citrus Mousse:
1 pkg firm tofu
11 oz white chocolate, melted
4 tbsp powdered sugar
1/2 vanilla bean scraped, pod reserved
zest and juice of one lemon
pinch of salt
1/2 cup fresh orange juice

For the Apples:
3 granny smith apples, peeled and diced
2 tbsp butter
scraped vanilla bean pod
1-2 tsp cinnamon
2 tbsp brown sugar

For the Ginger Snaps:
About 20 ginger snaps

Melt the white chocolate in a microwave safe bowl for 1 minute at time on 50% power until melted. Make sure to stir the chocolate between each zap in the microwave. Combine the chocolate and all remaining mousse ingredients in a blender and process until smooth. If you cut the tofu into squares in the container ahead of time, it makes it easier to get into the blender. Transfer the mousse to a bowl and refrigerate while you make the apples.
In a saute pan over low heat, melt the butter with the empty vanilla bean pod. If you would like this recipe to be completely dairy free, you can use margarine or Earth Balance instead of butter. Toast the vanilla bean pod in the butter until the foam subsides and the pod begins to sizzle. Remove the pod and discard. Add the apples, cinnamon and brown sugar to the pan and saute until the apples are lightly cooked but still retain their texture. Transfer this mixture to a bowl and let cool.
Meanwhile, put the ginger snaps in a resealable plastic bag and crush them with a rolling pin or other heavy utensil. You should have some larger pieces and some crumbs combined.
Now assemble! Layer in your serving cups the mousse, then some ginger snaps. Then a layer of apples and then more ginger snaps. Enjoy!
I made these in disposable drink cups that happened to fit perfectly in a muffin tin for easy transport to the party!

May 2011
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