The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss

 

Soy for the Rest of Us

 

SOY FOR THE REST OF US

Tropical Soy Delight

WARM, FRAGRANT BREEZES, CHIRPING CRICKETS, LUSH SUNSETS.
It must be summer. If you find yourself yearning to seize the moment by putting on a grass skirt and flower necklace, we have just the dessert to enjoy along with your hula dance. Our Pina Colada Soufflé uses silken tofu instead of heavy cream. It is light yet creamy and features the bright, tropical flavors of coconut and pineapple. You will especially enjoy this soy-based dessert because it requires a few easy steps and takes only about 30 minutes to make, including clean up. No hot ovens, just some cool tropical fun to go along with that ukulele music.

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PINA COLADA SOUFFLÉ

Serves 8–10

2 packages unflavored gelatin
½ cup water
4 eggs, separated
¼ cup pineapple juice
1 cup cream of coconut
12 ounces silken tofu, drained
2 tablespoons dark rum
1 cup pineapple chunks
2 tablespoons sugar

  1. Sprinkle gelatin over water in small saucepan. Let stand 10 minutes to soften. Stir over low heat until gelatin is dissolved; remove and cool slightly.
  2. Combine 4 egg yolks and ¼ cup pineapple juice in another small saucepan. Whisk until well–blended. Cook over low heat until mixture has thickened and coats back of wooden spoon. Remove from heat and combine with gelatin mixture.
  3. Blend the cream of coconut, tofu, rum, and pineapple chunks in a food processor until smooth. Add gelatin mixture and process until well–blended.
  4. Chill coconut mixture in refrigerator, stirring occasionally, until it mounds softly with a spoon (it should not be stiff). This step takes approximately 15 minutes.
  5. Put egg whites in large bowl of electric mixer. Start mixer at medium speed and beat until whites are foamy. Gradually increase speed to high. Add 2 tablespoons sugar, beating until sugar dissolves and whites form stiff peaks. Do not scrape bowl while beating.
  6. Fold beaten egg whites into chilled coconut mixture until there are no stripes of white; pour into a soufflé dish. Chill for several hours in refrigerator.
  7. Garnish with fresh raspberries and fresh mint leaves.

© 2004 by Claudia Pillow and Annalise Roberts

 

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