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Add a photoChef Wong combines complimentary colors and textures in this flavorful and satisfying Italian dessert. Recipe created by Chef Lee Anne Wong For House Foods America
Ingredientes
- 1 block House Foods Soft Tofu
- ½ cup honey
- 1 tablespoon powdered gelatin
- 1 tablespoon sugar
- 1 cup soy milk, room temperature
- Pinch of salt
- Zest of ½ blood orange, peeled into 1-inch wide strips with a vegetable peeler
- 2 pieces blood orange
- Fresh mint and tarragon, fine chiffonade
- Blood Orange Syrup (recipe follows)
- 1 cup sugar
- 1/4 cup champagne vinegar
- 1/4 piece vanilla pod, seeds scraped
- 1 cup blood orange juice, freshly squeezed
- Candied Pistachios (recipe follows)
- 1 cup shelled raw pistachio nuts
- 1 tablespoon honey
- 1 tablespoon water
- 2 tablespoons granulated sugar
- Pinch of salt
- 1/4 cup Demerara sugar
Direcciones
- Stir the powdered gelatin and sugar together. Place the soy milk in a small bowl and whisk in the sugar and gelatin, adding in a thin stream. Allow the gelatin to bloom for 5 minutes.
- In a blender, combine the soft tofu, honey, and a pinch of salt. Blend on high until smooth. Add in the gelatin soy milk mixture and blend again until homogeneous.
- Transfer the tofu mixture to a saucepan. Bring the tofu to a simmer while stirring constantly, but not to a boil, just until the mixture begins to bubble. Whisk once more and remove from the heat. Pour the tofu into 4 ounce ramekins lightly coated with cooking spray. Refrigerate for at least 2 hours or until set.
- While the panna cotta is chilling, bring a small pot of water to a boil and blanch the strips of blood orange zest for 15 seconds, then strain. Repeat this process twice more, boiling a fresh pot of water each time. Run the zests under cold water, and pat dry with a paper towel. Julienne the strips finely crosswise into ½-inch long strands. Set aside to add into the gastrique.
- Cut off the tops and bottoms of the blood oranges to expose the pulp and then stand it on one end. Cut away the peel with your knife, following the curve of the fruit. Working over a bowl, gently cut the filets of orange out, slicing between the pith/membranes, being sure to remove seeds. Squeeze any excess juice from the core into a separate bowl, using the extra juice towards the blood orange gastrique.
- Make the gastrique and pistachios according to recipes below. To serve, gently run a knife along the inside edge of the ramekin and invert the ramekin onto a plate. Spoon a few tablespoons of syrup onto each panna cotta and top with a several orange filets, candied pistachios, and julienned herbs for garnish.
- Blood Orange Gastrique - Directions
- Combine all ingredients in a small saucepan. Stir well and bring to a boil. Cook the syrup over medium-high heat until it has reduced by 70% and has a syrupy consistency. Remove from the pan and stir in the blanched zest. Allow the syrup to cool to room temperature
- Candied Pistachios - Directions
- Preheat the oven to 350F. In a small bowl, whisk together the honey, water, salt, and granulated sugar until smooth. Toss the pistachios and Demerara sugar in the honey mixture, stirring well to coat.
- Spread the nut mixture onto a parchment lined sheet tray in a single layer and bake until the nuts are golden brown, about 8-10 minutes. Allow the nuts to cool to room temperature and then break into small pieces. Store in an airtight container until needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 8 servings | |
| Calories 274 | |
| Calories from Fat 35 | 13% |
| Total Fat 4.09g | 5% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 143mg | 4% |
| Total Carbs 60.17g | 16% |
| Dietary Fiber 1.0g | 3% |
| Sugars 57.93g | 39% |
| Protein 2.6g | 4% |
