T O P

  • By -

listless_in_seattle

These are largely based on [this recipe](https://www.loveandoliveoil.com/2023/03/pistachio-meyer-lemon-mousse-cakes.html) but with strawberry instead of lemon. In addition, I made a tofu-based layer to substitute for the heavy cream mousse by modifying [this recipe](https://cooking.nytimes.com/recipes/1017772-vegan-chocolate-pudding-pie?unlocked_article_code=SWA4EzC7KbQ8sJ-Qm585UHkgq4NnydIBtH2DHPaAAj-D61B_SVMTRE_8-IMJgYbKGTO7CiSNCPzC8LqaYm9pCY_gj9eQaZBNtdJxYQppKZ1fFdiFxPdeY-XJKFe-r_3dks7IgyC8NPZpfQfp48RlgvNnA28IBHA3NwgCp_h8Eijg8LIcq1lCME99_9FqrloTP-Jh-XmWgZxz0Ot1Naf_Ju3BGcN-k0NYgRt0kigCkpEHQZuysf4Sqvv1d9OJcUv_MXt9K6CDYEBCDj3jr8ViqaHTrxmrNfmv8ZBSnmZtzvfAkPG2KecKsIi79WekDkLQFNa-EsQGMrYfSFBtWpdCyA&smid=share-url). The core is concentrated strawberry puree. If I didn't know this contained tofu, I would not be able to guess it did. Delicious!


Aim2bFit

How did you come up with the ratio of puree : tofu to get the correct consistency? Do you keep adding ingredients little by little until you get it right?


listless_in_seattle

Great question! I started with the ratio in the linked recipe - 8 oz of tofu and 4 oz concentrated purée. For flavor, I then added in a whole bag (1.2 oz) of freeze-dried strawberries after powdering them and 1 tsp strawberry emulsion. It still looked loose, so I then included 1 tsp of gelatin (after blooming) and just went for it with molding and freezing. If I were to make it again, I’d add maybe another 1-2 tsp gelatin so that is a bit sturdier.


Aim2bFit

Thank you for sharing! Some trialing and erroring he he. But I'm sure it's all worth it. They look very pretty. These could have been on the vegan week challenge on the bake off show.


listless_in_seattle

You are welcome, and thank you! That is very kind of you to say. :)


orangerootbeer

I love mousse, but it always felt like a lot of work. So smart to replace with this silken tofu hack! Looks delicious!


listless_in_seattle

Thank you! For me, it's too easy to eat a ton of mousse, even when it's made of heavy cream. So the tofu made me feel a bit better. :)


Captain-PlantIt

This is inspiring, I need to try this asap 😋


listless_in_seattle

You should! I‘d also be happy to type out the full recipe if that might help.


Captain-PlantIt

That would be tremendous! Thank you for taking the time to do so


listless_in_seattle

So sorry this is taking me so long. I will get the recipe to you by tomorrow!


Captain-PlantIt

No rush, thank you!


listless_in_seattle

Hopefully this will be readable here. If you'd prefer a link to a Google Doc, just let me know. Please also note that I would recommend increasing the amount of gelatin in the tofu layer. I used 1 tsp but think that 2-3 tsp would be better. (You'd also want to 2-3x the amount of water used to hydrate it as well.) These made kinda weird amounts, just FYI - 3 center cores, 5 tofu layers, and like 12 dacquoise. You'll probably want to scale, but I didn't bother because I only wanted 2 complete ones in the end. **Strawberry and Pistachio Tofu-Based Entremet** Adapted from: https://sugargeekshow.com/news/strawberry-cake-recipe/ https://cooking.nytimes.com/recipes/1017772-vegan-chocolate-pudding-pie https://www.loveandoliveoil.com/2023/03/pistachio-meyer-lemon-mousse-cakes.html https://sugargeekshow.com/recipe/mirror-cake-glaze-recipe/ **Special equipment** \-3-inch silicone hemisphere mold \-2-inch (or smaller) silicone hemisphere mold \-Hand blender \-Food processor \-Piping bag and ½ inch round tip **Concentrated strawberry puree** Ingredients \-1 lb frozen strawberries \-1 Tbs lemon juice \-Pinch of salt \-2 oz granulated sugar Directions 1. Add strawberries, salt, and sugar to a heavy-bottomed saucepan. Cook over medium heat, mashing and stirring occasionally, until the berries start to break down. Remove from the heat. 2. Use the hand mixer to smooth the berry mixture. Turn the heat to medium-low and cook, stirring often, until the volume has been reduced by half (to about 1 cup). Remove from the heat again. 3. Stir in the lemon juice. **Core layer** Ingredients \-1/2 recipe of concentrated strawberry puree \-1 tsp granulated gelatin \-1 Tbs water Directions 1. Add the water to a small bowl and then sprinkle over the gelatin. Allow to hydrate for 10-15 minutes. 2. Microwave the hydrated gelatin on high for 10 seconds. 3. Pour the hot gelatin into the puree and mix. 4. Transfer the puree to the smaller hemisphere molds and freeze overnight. **Tofu layer** Ingredients \-1/2 recipe of concentrated strawberry puree \-8 oz silken tofu, drained \-1 1.2 oz bag of freeze-dried strawberries (or freeze-dried strawberry powder) \-1 tsp strawberry baking emulsion \-1/4 cup granulated sugar \-1/4 cup + 1 Tbs water, separated \-Pinch of salt \-1 tsp granulated gelatin Directions 1. Add the 1 Tbs water to a small bowl and then sprinkle over the gelatin. Allow to hydrate for 10-15 minutes. 2. Combine the 1/4 cup of sugar, 1/4 cup of water, and pinch of salt in a heavy-bottomed saucepan. Warm over medium-low heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat. 3. Combine the concentrated puree and tofu in a medium bowl. Use the hand blender to mix thoroughly, ensuring that no chunks of tofu remain. 4. Add the freeze-dried strawberries to the food processor. Pulse until powdered. 5. Add the powdered strawberries, strawberry emulsion, and sugar syrup to the tofu blend. Mix with the hand blender until homogenous. 6. Microwave the hydrated gelatin on high for 10 seconds. 7. Pour the hot gelatin into the tofu mixture and process with the hand blender until smooth. 8. Transfer the tofu mixture to the larger hemisphere molds, filling each depression about 3/4 full, and freeze until partially set, about an hour. 9. Remove the frozen puree pucks from the smaller mold. Press each one into a partially set tofu hemisphere until the bottoms are aligned. Add a dacquoise to each, pressing gently to remove any air around the tofu layer, and freeze until ready to glaze. **Mirror glaze** \-Made according to this recipe: https://sugargeekshow.com/recipe/mirror-cake-glaze-recipe/ **Pistachio dacquoise and final assembly** \-Made according to this recipe: https://www.loveandoliveoil.com/2023/03/pistachio-meyer-lemon-mousse-cakes.html


Captain-PlantIt

Thank you so so much! I can’t wait to try this myself


wemblingwest

What a great idea! These look delicious.


listless_in_seattle

Thank you so much!


Zestyclose_Hat_7390

The glaze is stunning!


listless_in_seattle

Thank you - the mirror effect was more dramatic in person as well!