SWEET TOFU
Cream Cheese as
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Ingredients
Method part 1
- 200 g Emborg Cooking Cream
- 200 g Glucose
- 100 g Sugar granulated
- 50 g Water
- 6 g Agar Agar
- 50 g Sugar
Method part 2
- 14 g Gelatine
- 40 g Water
- 600 g Emborg Whipping Cream
- 600 g Emborg Cream Cheese
- Vanilla Essence (as per preference)
Method
Method part 1
Heat the first 4 items in a pot - mix agar and sugar, then sieve agar-sugar mixture over the not yet simmering cream - bring to simmer while hand blending, for 2 minutes to fully hydrate the agar agar.
Method part 2
Bloom gelatin with water - Mix cream and cream cheese in a large pot - bring to simmer.
Micro wave gelatin water mix 10 sec until melted and add to the Cream and cream cheese.
Combine the two mixtures and stir smooth over heat at 80+ celsius... Keep the mixture at 80 celsius for about 1 minute.
Strain into cling wrapped tray and rest a few minutes on the table before storing in a chiller.
When firmed up, tightly cling wrap and make sure wrap does not touch the “tofu” surface.
Cut into “tofu” look-alike blocks and keep on baking paper. Allow to temper on trays 10 minutes before service and allow to temper a further 10 to 15 minutes on the plates before serving.
