Tofu Rice Pudding with Rhubarb, Pine Nuts & Thai Basil
- Product: Soft
- Meal Type: Dessert bakery
- Cuisine: American
- Level: Intermediate
- Special Consideration: Flexitarian, Kids friendly, Vegetarian
For the Crust
1.Preheat oven to 350°F. Combine pine nuts, agave nectar and salt in a food processor. Process until pine nuts are coasely ground and they start to stick together.
2.Line a baking sheet with parchment paper and place six 3 1/2" ring molds on the tray. Spray each mold with non-stick spray. Spoon 2 Tbsp of the pine nut mixture into each mold and pack mixture firmly into an even layer. Bake at 350°F for about 5 minutes or until crusts are golden brown. Remove from oven and let cool completely to room temperature. Do not try to move crusts when they are hot--they will fall apart.
For the Rice Pudding
1. Wash rice until water runs clear and drain completely. In a heavy-bottom pot, combine rice, water, sugar and salt. Stir well and place over high heat. Bring rice to a full boil and then turn down to a low simmer and cover for about 12~15 minutes. Remove rice from heat and let steam for about 10 minutes. Transfer rice to a large bowl and refrigerate until cool.
2.Meanwhile, bloom the gelatin sheets in cold water.
3.Comine tofu, agave nectar, vanilla bean seeds, lime zest and salt in a blender. Blend on high until completely smooth then transfer mixture into a piping bag.
5.Cut six strips of acetate into 12" pieces and spray on one side with the oiled side facing in. Place ring molds on a sheet pan lined with lightly oiled parchment paper. Pipe rice pudding mixture into ring molds to form an even 3/4" thick layer. Refrigerate until completely cool.
For the Rhubarb
1.Combine lime juice, ginger, agave nectar, water and salt in a blender and blend on high until ginger is completely puréed. Pass mixture through a fine mesh strainer into a sauce pot, pressing solids to completely extract liquid.
2.Bring liquid to a boil and then reduce to a simmer for about 10 minutes.
3.Put the rhubarb into a heat proof bowl and pour the hot liquid over it.Cover with plastic wrap and refrigerate until completely cooled.
1.Carefully place a disc of rice pudding onto a pine nut crust, making sure that pudding is completely centered.
2.Remove ring mold from pudding, but leave acetate around pudding.
3.Place a couple spoonfuls of the drained rhubarb on top of the pudding and spread into an even layer.
Top with Thai basil and serve.
The recipe was created by Craig Koketsu, Executive Chef of Park Avenue Spring and Quality Meats
For the Rice Pudding:
½ cup Jasmine rice
1 ½ cups water
2 Tbsp. sugar
¼ tsp. salt
1 pkg (14 oz)House Premium or Organic Tofu - Soft (Silken)
¼ vanilla bean, scraped
2 Tbsp. + 1 teaspoon agave nectar
Zest of ½ a lime
¼ tsp salt
2 sheets gelatin
For the Rhubarb:
1 ½ cups rhubarb, sliced 3/16” thick
½ cup freshly squeezed lime juice
1 ½ oz peeled ginger, cut into slices
2/3 cup agave nectar
¾ cup water
¼ tsp salt
For the Crust:
1 ½ cups pine nuts
1 Tbsp. agave nectar
Pinch of salt
2 Tbsp. Thai basil, cut into ¼” squares
Nutrition Per Serving
1 (204 g per serving)
- 370 kcal
- 59 g
- 12 g
- Saturated Fat
- 2 g
- 0 mg
- 9 g
- 200 mg
- 2 g
- 42 g