Darcie wrote:
I'm a little late to the party, but I would use smooth soft tofu. I make a killer vegan chocolate pudding with it.
Why?
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| Molecular gastronomists, please help! https://cookaholics.org/viewtopic.php?f=12&t=3138 |
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| Author: | BeckyH [ Tue May 07, 2013 12:18 pm ] |
| Post subject: | Molecular gastronomists, please help! |
We need to make a trifle kind of dessert, with macerated berries and non-sugar sweeteners and a whipped soy cream. I did manage to convince our chef that just chilling and whipping wouldn't work. I was thinking of using some of Grant Atchez's tricks- gelling the soy milk, then blenderizing it and putting it through an isi whipper, but we don't have one. Any ideas on how to make this work would be greatly appreciated. The event is Saturday afternoon. Thanks! |
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| Author: | JesBelle [ Tue May 07, 2013 12:56 pm ] |
| Post subject: | Re: Molecular gastronomists, please help! |
Hope you figure it out. If I were on that diet, I'd be sorely in need of dessert. |
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| Author: | Amy [ Tue May 07, 2013 3:23 pm ] |
| Post subject: | Re: Molecular gastronomists, please help! |
Becky, I'm stymied on this one. Any solution I can think of would require an iSi. Let me check a few more sources to see if I can find anything. Amy |
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| Author: | Paul Kierstead [ Tue May 07, 2013 3:33 pm ] |
| Post subject: | Re: Molecular gastronomists, please help! |
I just googled whipping soy, and it seems pretty whippable. Many included vegetable oil, which is a little weird, and I would think you would have to be careful about the flavour. At least one used cornstarch; i'd *think* you would be able to taste it in an uncooked dish, but maybe not. It might well be worth just trying one of the various recipes, sticking it in the fridge and seeing how it holds. |
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| Author: | Amy [ Tue May 07, 2013 3:43 pm ] |
| Post subject: | Re: Molecular gastronomists, please help! |
You may also want to add some gelatin or agar agar if it needs to be vegan. Amy |
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| Author: | BeckyH [ Tue May 07, 2013 5:12 pm ] |
| Post subject: | Re: Molecular gastronomists, please help! |
I may use this as an excuse to replace my isi, but will work the google-fu a bit as well. |
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| Author: | Amy [ Wed May 08, 2013 5:58 am ] |
| Post subject: | Re: Molecular gastronomists, please help! |
I'm a big fan of the iSi, so I vote you go for it! Amy |
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| Author: | BeckyH [ Thu May 09, 2013 8:32 am ] |
| Post subject: | Re: Molecular gastronomists, please help! |
Alas, it looks like I will be Isi-less for a while longer. I found a recipe for a soy emulsion with vegetable oil, and I tried that, but it didn't work so well, so I added some whipped cream stabilizer-basically guar gum with a bit of dextrose, and Blam! the stuff set up nice and stiff. With some sweetener it should work out just fine, being served in a parfait of fresh berries. |
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| Author: | Darcie [ Thu May 09, 2013 11:42 am ] |
| Post subject: | Re: Molecular gastronomists, please help! |
I'm a little late to the party, but I would use smooth soft tofu. I make a killer vegan chocolate pudding with it. |
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| Author: | Da Bull Man [ Thu May 09, 2013 1:54 pm ] |
| Post subject: | Re: Molecular gastronomists, please help! |
Darcie wrote: I'm a little late to the party, but I would use smooth soft tofu. I make a killer vegan chocolate pudding with it. Why?
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