Monday, May 2, 2011

April Daring Bakers Challenge: Maple Mousse in an edible container

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at!

(Mine won't be there because I finished it late. And then I posted it to the wrong blog yesterday. Nice job, me!)

I made the vegan tofu mousse. Except that I couldn't find agar agar (the gelatin replacement) so it's just non-dairy, not really vegan. I'm not sure how it's supposed to work, but I found that the tofu flavor really overpowered the maple, unfortunately.

I decided that my edible container would be this really cool baked mochi that I found at Wheatsville. It looked tasty, and it is! I think I like it best plain.

Vegan Maple Mousse (I recommend taking this only as a starting point):

• 1 package (12 oz.) soft silken tofu
• ¾ cup (14 fluid oz.) pure maple syrup
• 2 tsp agar-agar

1. Let tofu come to room temperature. Using a food processor, blender, or hand mixer, blend tofu until just smooth.
2. Sprinkle agar-agar on the maple syrup and let it rest for 10 minutes. Heat maple syrup on the stove to a boil and then let it simmer 5 minutes until the agar-agar has dissolved.
3. In a food processor, blender, or a large bowl, blend the tofu with the maple syrup until creamy.
4. Refrigerate for at least one hour. Remove from the fridge and divide among your edible containers.

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Try this and want to share how it went? Have questions before you try it? Let me know!