Difference between revisions of "Crushed Strawberries with Vanilla and Chocolate Tofu Syrups"
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| Line 12: | Line 12: | ||
| − | + | * 2 punnets of strawberries | |
| − | + | * A splash of vanilla essence | |
| − | + | * 2/3 cup Maple syrup | |
| − | + | * 1 cup Cocoa | |
| − | + | * 2 tablespoons plain flour | |
| − | + | * White Sugar - 3 tablespoons for marinade, 1 cup for vanilla syrup | |
| − | + | * 2 blocks silken tofu | |
| − | + | * Ice (Not pictured) | |
| − | + | * 1 tablespoon Balsamic Vinegar | |
==Method== | ==Method== | ||
Latest revision as of 07:25, 31 March 2012
Part of Peruvian Sky's entry in Iron Chef SA 028:Balsamic Battle
Crushed Strawberries with Vanilla and Chocolate Syrups
We made up a twist on the classic balsamic strawberry dessert. We very nearly didn't get this dish because the marinated strawberries were too tasty just by themselves.
Contents
Ingredients
- 2 punnets of strawberries
- A splash of vanilla essence
- 2/3 cup Maple syrup
- 1 cup Cocoa
- 2 tablespoons plain flour
- White Sugar - 3 tablespoons for marinade, 1 cup for vanilla syrup
- 2 blocks silken tofu
- Ice (Not pictured)
- 1 tablespoon Balsamic Vinegar
Method
Marinate the strawberries in equal quantities of sugar and balsamic vinegar then store in the fridge.
Vanilla Syrup
In a blender whaz up vanilla essence, plain flour, sugar and 1 block of silken tofu.
Chocolate Syrup Same deal as vanilla except its silken tofu, cocoa, and maple syrup.
Store both these mixes in the freezer to firm them up. Even though it was our own recipe, we neglected this step from lack of time, so it turned out slightly runnier than desired. Also, we used 3 packs of tofu and were left with ridiculous amounts of syrup. The vanilla still layered quite well on the bottom, the chocolate was too runny and mixed in with the berries, but was still very tasty.
Leave this last step until you are about to serve.
Crush up the strawberries and ice in a blender. Using a nice glass layer the vanilla syrup, crushed strawberries and chocolate syrup.
