The strawberry is back ! This and my friend Elo à la Bouche contest make two very good reasons to put my kitchen apron. If you don’t know Elo à la Bouche yet, you should have a look to her blog. She’s a dessert expert ;-).
Few days ago I discovered the soft tofu (soy bean curd). This is a amazing product that is great for sauces, tarts and creamy desserts. Also, I was curious trying it in a charlotte cake recipe. I’m a big fan now. It’s just perfect for chocolate mousses. I found the proportion between tofu and chocolate just right. If you’d like to, you can add sugar. I prefer dessert not to sweet.
Another trick for this recipe is to replace classic lady fingers with biscuits rose de Reims – a traditional pink biscuit from Champagne.
Ingredients (4 persons)
- 400 g/14,11 oz Soft silken tofu
- 100 g/3,53 oz White chocolate pistols (Valrhona)
- 250 g/8,82 oz Strawberries
- 20 Biscuits roses de Reims
- 1 Vanilla pod
- 5 g /0,18 oz Agar-agar
- 10 cl Vegetal milk
- 2 ts Orgeat/almond syrup
- 2 ts Rum
- In a pan, heat up the vegetal milk. Slit the vanilla pod open along its length. Scrape out the small, sticky seeds using the tip of a small, sharp knife. Put the seeds and pod in the milk. Remove from heat and allow to steep.
- In a dish, pour the orgeat syrup and rum and place the biscuits roses de Reims over it. Leave the biscuits absorb the syrup.
- Cut the strawberries in small pieces. Reserve.
- Remove the vanilla pod from the milk. Add the white chocolate pistols, soft silken tofu and agar-agar. Heat up and let the chocolate melt. Remove from heat and mix until foam appears.
- Arrange the biscuits roses de Reims in the bottom and the edges of a 20 cm/ 8 inch round baking dish or 4 individual 7-8 cm/3 inch dishes.
- Spoon a third of the chocolate cream filling over the biscuits. Add some strawberries. Repeat the operation and finish with chocolate cream filling.
- Put in the fridge for at least two hours before turning out and serving.