Skip to main content

DB- May 2011





The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

The vegan recipe that I used were created by Ashlae of Ladycakes, thanks Ashlae!

Vegan Chocolate Pudding


(http://ladycakesbakes.blogspot.com/)
Ingredients
1 package Mori- Nu soft silken tofu (approximately 12.3 oz.)
1 cup up vegan chocolate chips (approximately 6 oz.)
1 Tablespoon vegan butter (approximately ½ oz.)
1 teaspoon vanilla extract
Directions:
  1. In a food processor, blend the tofu until it is creamy and lump-free; keep in food processor and set aside.
  2. In a double boiler over medium heat, melt the butter into the chocolate chips until smooth. Once melted, remove from heat and cool for 10 minutes.
  3. Pour chocolate mixture and vanilla extract into food processor; blend with tofu until combined.
  4. Pour into molds and freeze for at least 2 hours, or overnight.
  5. Cut it into cubes and roll the cubes in cocoa powder. These will start to melt almost immediately, so don't do this step until all of your other plating components (meringue, caramel, spiced nuts, cocoa nibs) are ready. The cubes need to sit in the fridge to slowly thaw so plating components can be done during that time. They don’t need to be ready before the cubes are rolled in the cocoa powder.
    Plate with the torched meringue and drizzled caramel sauce, and toss spiced almonds and cocoa nibs around for garnish. You want to handle the cubes as little as possible because they get messy quickly and are difficult to move. However, you want to wait to serve them until they've softened completely. The soft pillows of chocolate are what make this dessert so unusual and when combined with the other elements, you'll get creamy and crunchy textures with cool, spicy, salty, bitter, and sweet sensations on your palate.
Notes: Make sure you do not use water-packed tofu, it will not work with this recipe Mori-Nu is available at Whole Foods and on Amazon. If you like an intense chocolate flavor, try using 1 ½ cup chocolate chips (or 9 oz.) instead of 1 cup. Also, make sure you do not instantly pour the hot chocolate into the tofu – it will make it curdle. Vegan Meringue

Ingredients
1 cup water, cold
1/2 cup + 2 Tablespoon EnerG egg replacer
1 teaspoon agar-agar powder
1/2 cup powdered sugar
1 Tablespoon pure vanilla extract
1 teaspoon lemon juice
Directions:
  1. In a stand mixer fitted with the whisk attachment, combine ¾ cup water and the egg replacer; beat on highest speed for 6-8 minutes, or until stiff peaks form.
  2. While the base is mixing, combine the remaining ¼ cup water and agar-agar powder in a saucepan over medium heat; stir constantly, just until the mixture starts to thicken (this should only take1-2 minutes).
  3. Once the base mixture forms stiff peaks, pour in agar-agar mixture, vanilla extract and lemon juice; mix until combined.
  4. Turn off mixer and sift in powdered sugar. Resume mixing on high speed until the stiff peaks return.
  5. Transfer to piping bag and use immediately. 
I did not have  blow torch so I used the broiler setting for just about 5 minutes or so for it to brown (did look spotty, not as elegant as the end result from a blow torch)

Vegan Caramel Drizzle

Ingredients
¼ cup water
1 cup cane sugar
2 Tablespoon vegan butter
¼ cup coconut milk
dash of pure vanilla extract (or molasses)
Directions:
  1. In a saucepan over medium heat, mix together the water and sugar; stir until just combined then allow the mixture to bubble for 3-4 minutes, or until it is amber in color.
  2. Stir in the vegan butter, coconut milk and vanilla extract; whisk for 1-2 minutes (it should be bubbling during this time).
  3. Remove from heat and transfer to a heatproof bowl.
  4. Refrigerate for at least 75 minutes before using - for best results, overnight.

Judgement- Loved the pudding (I did not doubt this part at all since I make vegan pudding quite often). This is my first time making caramel- it was not so bad and oh it tasted like a drizzle of heaven. The vegan meringues though- did not like the flavor at all and may be I did  something wrong- it turned out to be this spongy chewy cloth like texture. Although with the vegan pudding, caramel, walnuts- the even the spongy-chewy meringue tasted great. I did not make my own chocolate base (no an iota of time on my hand!) so used store bought fudge (which needed to be finished before I pack the kitchen).

Comments

Popular posts from this blog

Puff pastry- a challenge indeed!

This challenge brought back a flood of memories, memories of McRennet or any bakery that would serve tasty vegetable puffs. I loved those and since my mom knew this she would always come home with a handful of these for an evening snack whenever she could. The bliss of biting into a warm puff pastry filled with spicy vegetable mixture is something inexplicable, you should taste it yourself to know the feeling! So when this month we were asked to tackle puff pastry as a part of the Daring Baker's Challenge, I unwittingly thought- how cool is that, I could make  my own puffs! Little did I realize that my first attempt at this challenege would result in a horrific half-baked dough in a pool of molten butter, yikes!!! "How am I ever going to have a go at it again?" I muttered to myself and for the next 30min or so could not shake myself out of this horror story. But thankfully with some talking from the WISE GUY and my own sobriety being brought back by a big bowl of icecre

Paruppu thuvaiyal- MLLA 35 entry

My mom is visiting and one of the things I ask her to make every time she visits is some form of paruppu thuvaiyal (a kind of pesto that you eat with rice, similar to chutney except a lot more thicker) This recipe uses yellow moong dal- skinned and split mung beans that are easy to digest. Ingredients 1 cup yellow moong dal 1 clove garlic 2 dried red chillies * a pinch of asaefotida (hing) 2 tbsp oil salt to taste water, minimal quantity for grinding Method Heat oil in a pan. Add the garlic, red chillies, asaefoetida- saute for about 30 seconds. Then add the yellow moong dal and roast till the dal is golden brown. Cool it down and grind with minimal amount of water. Serve with hot rice, ghee (clarified butter) and some fried papad! Judgement With the garlic and the heat from red chillies, it sort of warmed me up- exactly what I needed after kind of weather we have been put through here in the area. (I guess I cannot complain about it being cold when people dow

Noel Nut balls

Oops, I forgot to post my day 4 recipe for the marathon, I did post day 5 with the chocolate cake! Anyway barring that mistake, this would be the day 6 of the marathon and the 11th in my books (confusing numbers eh?!) Well these are yet another batch of cookies that I made to be sent to friends this year- absolutely delicious people! A success story modified from the Martha Stewart recipe for Noel Nut balls , I am beginning to like her cookie recipes... Ingredients 1/2 cup unsalted butter, room temperature 1/2 cup vegetable shortening 2 tbsp honey 1 tsp orange juice 2 1/4 cups sifted all-purpose flour 3/4 cup chopped pecans (best if chopped by hand) 1/2 cup sifted confectioners' sugar, plus more for rolling 1/4 tsp salt 1/2 tsp freshly grated nutmeg 1/2 tsp clove powder Method Cream butter and honey until fluffy. Add orange juice, and beat to combine. In a medium bowl, whisk together flour, pecans, confectioners' sugar, and salt, nutmeg, clove powder. Add