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Receta Candle Cafe Soy Chocolate Mousse Pie
by Global Cookbook

Candle Cafe Soy Chocolate Mousse Pie
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Ingredientes

  • 1 c. spelt flour (can be found at health food stores)
  • 1/4 c. cocoa pwdr
  • 1/4 c. organic sugar, such as Sucanat (can be found at health food stores)
  • 1 tsp baking pwdr
  • 1 tsp baking soda
  • 1/2 c. soy lowfat milk
  • 1/2 c. maple syrup
  • 1/4 c. safflower oil
  • 1/2 c. water
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 Tbsp. chocolate chips
  • 2 1/4 c. chocolate chips
  • 1 c. vanilla soy lowfat milk plus
  • 2 Tbsp. vanilla soy lowfat milk divided
  • 1/2 tsp cocoa pwdr
  • 1/2 tsp kuzu root starch* or possibly cornstarch (*can be found at health food stores)
  • 20 ounce silken hard tofu
  • 1/4 c. maple syrup
  • 2 tsp vanilla extract
  • 1 tsp almond extract

Direcciones

  1. For the Pie Crust: Heat the oven to 325 degrees. Combine the flour, cocoa pwdr, sugar, baking pwdr and baking soda. In another bowl, combine the soy lowfat milk, maple syrup, oil, water, and vanilla and almond extracts. Add in to the flour mix and stir well.
  2. Pour into a 9-inch-square baking pan; bake 35 min. Cold 15 min, then chill 1 hour. Crumble and press the crumbs into a 9-inch, deep-dish pie plate. Sprinkle with the chocolate chips.
  3. For the Mousse: Place the chocolate chips, 1 c. of soy lowfat milk and cocoa pwdr in a bowl. Dissolve the kuzu in the remaining 2 Tbsp. lowfat milk and add in to the mix. Place the mix in a double boiler set over simmering water and heat, stirring occasionally. Transfer to a mixing bowl and let cold slightly.
  4. Puree the tofu in a blender till smooth. Add in the syrup and vanilla and almond extracts; blend again. Fold into the chocolate mix. Chill 30 min. Pour into the crust. Chill overnight.
  5. This recipe yields 8 servings.