April 27, 2011
Here is my creation:
vegan maple mouse, using gelatine, not agar agar. I am trying the use of silken tofu in deserts due to the lower cholesterol benefit. I have eaten it fried in japanese food before, but never in a desert and was scarred. I made a base with a hazelnut almond and pecan pastry, precooked in the oven, and then the vegan maple mouse on top, 300g silken tofu, blended smooth, then with gelatine disolved in 1/2 c maple syrup and some lime juice to try and disguise the nutty flavour of the tofu. It ended up making a very thin cheesecake, and very sweet with the sweet pastry and the super sweet maple syrup in the mouse. Although I enjoyed it, not all the tasters could get through a whole slice due to the sweetness, but they all said they were happy to eat it, and it wasn’t tofu-y. I topped it with drizzled choc and some broken up nut brittle I’ve made to pack up for mum on mothers day.
Here are some cute pics of cupcakes I recently decorated too, consolation for the late photo entry:
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 http://thedaringkitchen.com!
April 14, 2011
Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!
I made some crispy (in places) potato cups. The idea was to make potato crisp style spoon shapes, which burnt to a crisp, but I had also used up some of the left over thin potato peelings into cups, layering them over mounded aliminium. These I salted lightly, sprayed with oil and baked in the oven. I had planned, if the spoon ‘crisps’ worked out, to top them with a savory cream cheese dip for snacking. However, the cups were still delicious, and after trying to run 7k yesterday (I am ever so slowly trying to get to a half marathon, ha! that’s a distance in the future) I woke up ravenous, and needed something substantial for breakfast.
The potato cups made a lovely gluten free alternative to toast, so I filled them with some bbq baked beans, boosted with bits of bacon, tomatoe, red onion and herbs, and had it along side a poached egg. Yum yum yum was all I could say, I even wished I had more!
Can’t wait for the challange of sweet edible containers, I’ve been keeping an eye on what’s been shared on the DK site and they all look impressive and lovely, and given me some yummy ideas on what to try.