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!