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4 oz. tofu
2 egg yolks
2 oz. heavy cream
1 Japanese cucumber, ground
ground ginger, to taste
salt and white pepper, to taste
1 tsp. unflavored gelatin
Cream together tofu, egg yolks, cream, cucumber, ginger, salt and pepper; add unflavored gelatin. Combine. Pour into oiled individual savarin molds. Poach in 180 degrees F water bath for 10 to 15 minutes. Remove from water bath; refrigerate until chilled.
2 egg yolks
2 oz. heavy cream
1 Japanese cucumber, ground
ground ginger, to taste
salt and white pepper, to taste
1 tsp. unflavored gelatin
Cream together tofu, egg yolks, cream, cucumber, ginger, salt and pepper; add unflavored gelatin. Combine. Pour into oiled individual savarin molds. Poach in 180 degrees F water bath for 10 to 15 minutes. Remove from water bath; refrigerate until chilled.
