Trying with Tofu

wp-1488793508547.jpgWhat? Tofu Chocolate Pudding? Does that work? My initial thought was, hmm, I like tofu and I do like chocolate, but not sure about mixing those together…

And to be honest…I am still not sure.

I had a pack of silken tofu left – the one I normally use for sundubu jjigae) but no sundubu mix – so I googled some ideas on what I else could make with the tofu and came up with this recipe, a sort of mix of these two recipes.

So, how is it made?

Melt au bain-marie 120 gr dark chocolate with 60 ml water, 30 gr cocoa powder, 3 tbs sugar and 1 tbs brandy, rum or coffee liqueur, stirring occasionally . Meanwhile blend 350 gr silken tofu until smooth. Once the chocolate is all nicely melted, add the tofu and stir until all mixed. Divide over 4 glasses and chill for at least 3 hours, or overnight, in the fridge. Serve with some chocolate shavings.

But how did it taste?

Well, it did taste chocolately, but the whole texture was, hmm, a bit odd. I think that was partly because I used a hand-mixer instead of a blender for the tofu, I guess a blender would have made it a bit silkier. It was certainly edible, but not a complete pleasure if you get what I mean. And I do think that puds should be pleasurable so not sure I will try making this again.

Btw, I just love this Droste Cocoa packaging with the nurse holding a tray with a packet of cocoa with a nurse holding a tray and so forth (sorry the photo isn’t better, but check out the image here). Apparently the effect of a picture appearing within itself is known as mise en abyme in art, also known as the Droste effect. It was named after Droste for this illustration. Plus it is pretty good cocoa for baking!

Have you tried any sweet recipes with tofu and were they successful? Looking forward to hear your experiences in the comments!

 

I now also share more (food) photos on Instagram

 

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CowParade Cake

Surrey Hills is currently hosting a CowParade event and in the last few weekends we have been #followingtheherd! Ie driving around the beautiful Surrey country side and admiring the cows that are being displayed.

Some cows seems to have paraded onto my cake!

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CowParade is a huge public art event in the world, where life size cows are being painted by local artists, “paraded” around a town or area, and afterwards auctioned off for charity. CowParade was born in Switzerland in 1998 and since then has been staged in more than 80 cities and towns worldwide including New York, London, Mexico, Istanbul, Paris and Buenos Aires.

The cow sculptures are made of fiberglass, reinforced with steel and come in three basic positions – standing (head up), grazing (head down) and a reclining postion. From each CowParade event, 8 to 12 cows will be reproduced and become collectible art items (CowParade’s line of figurines).

We have been collecting the cow figurines for some years now, they are fun reminders of places we visited and pretty artworks to display around the house.  The two in the photo are my favourite ones, one is inspired by Klimt and the other by Dutch Delft Blue tiles & flowers.

I thought it would be fun to make a cake inspired by the cows parading around Surrey Hills. 

The cake is a 3 layered vanilla madeira sponge – sandwiched with caramel buttercream, and I first covered it in blue (for the sky) and green fondant (for the Surrey hills). I didn’t have a cow fondant cutter and I wanted to make the cows as identical as possible to the CowParade version, so I printed off some pictures and used that as a template to cut the fondant.

I really enjoyed creating different designs for the cows. In a way I felt like the artists must feel who create the life size ones. Unfortunately it was an extremely humid day when I made this cake, so the fondant was a real pain to work with and I had to keep the designs quite simple but I think they look pretty good!

Which one do you like most?

 

(no real cows were harmed in any way when creating this cake)