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

Directions

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.

To Assemble
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.

Note:
The recipe was created by Craig Koketsu, Executive Chef of Park Avenue Spring and Quality Meats

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SERVINGS

Serves 6

INGREDIENTS

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

Garnish
2 Tbsp. Thai basil, cut into ¼” squares

Nutrition Per Serving

1 (204 g per serving)

Calories
370 kcal
Carbohydrates
59 g
Fat
12 g
Saturated Fat
2 g
Cholesterol
0 mg
Protein
9 g
Sodium
200 mg
Fiber
2 g
Sugar
42 g