Pumpkin Bavarian

1 cup pumpkin, solid pack
6 oz tofu, soft fresh
˝ cup cream of coconut (Coco-Lopez) mix
1 tsp ground cinnamon
˝ tsp ground allspice
˝ nutmeg
1 tsp pure vanilla extract
3 tbsp light brown sugar
3 tbsp maple syrup

5 tsp agar flakes*
˝ cup vanilla soy milk

Agar flakes are derived from seaweed and have gelatin-like properties.

Measure the first 9 ingredients and reserve in a stainless steel bowl.

Place the agar flakes in the soy milk and let set 20 minutes. Bring the soy milk and the agar flakes to a boil for about 5 to 10 minutes or until the flakes dissolve. Remove the mixture from the stove and place in a food processor and whirl until smooth. Add your ingredients from the first step to the food process and whirl until smooth.

Portion quickly with a 3-ounce ladle into cassolette dishes. Refrigerate until set. Keep chilled until serving.

 Recipe by Executive Chef Brian Seto,
Legacy Emanuel Medical Center and Randall Children’s Hospital at Legacy Emanuel
 

 

 
 

Website design and content ©2009-2011 Gustin Creative Group.  Please send website inquiries to gustingroup@comcast.net
This page last modified
March 17, 2012.