Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet is the nomero uno that comes to most people’s thought when it arrives to a comfort meal. Today, we will provide you instructions on serving a comforting Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet.
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First of all, here are the ingridients that you should ready to make Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet:
- Prepare of Ingredients.
- Get of For Galangal cake.
- You need 1 cup of all purpose flour.
- Prepare 1 cup of butter.
- Take 3/4 cup of Demerara sugar.
- Provide 5 tbsp of ground galangal.
- Use 1 tsp of baking powder.
- Prepare 2 of eggs.
- Use of Tofu Pudding.
- Get 1 packet of Tofu.
- You need 1 1/2 cup of soy milk.
- Provide 1/3 cup of boiled water.
- Use 10 gm of gelatine.
- Provide 5 tbsp of Honey.
- Provide 1/2 tsp of almond essence.
- You need of Lemon grass coconut sorbet.
- Prepare 1 cans of coconut milk.
- You need 1 cup of coconut flakes.
- Prepare 1 stalk of lemongrass.
- Get 1 cup of sugar.
- Use 1 pinch of salt.
- Take of Saffron lemon curd.
- You need 1 cup of lemon juice.
- Provide 1 cup of sugar.
- You need 1 tbsp of lemon zest.
- Use 1 pinch of salt.
- Get 100 gms of butter.
- Use 2 of eggs, 1 egg yolk.
After preparing the ingridients, now we are set to make our yummy Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet:
- For the Cake – Pre heat oven to 180 degree Celsius. Cream butter and sugar. Add the eggs and mix well until incorporated. Sift the flour and the baking powder. Add this to the liquids and the ground galangal. Mix gently until the batter comes together. Bake for 20 minutes. Let it cool..
- For the Tofu Pudding – Mix water and gelatine and stir until completely dissolved.Puree tofu, soy milk and honey together. In a bowl add the tofu mixture, gelatine and almond essence and mix well. Run through a sieve and place the mixture in the refrigerator for at least an hour to set.To unmold run a knife through the corners and invert on a plate..
- For the Lemongrass Sorbet – Combine coconut milk, coconut flakes, sugar and salt and bring to a simmer. Take it off hear. Add the lemongrass stalks and let it steep till the mixture cools. Run through a fine sieve and place the mixture in the refridgerator. Freeze until use preferable overnight. Scoop before serving..
- For the Saffron Lemon Curd – Using a double boiler, place a pan with lemon juice, zest, sugar, salt and butter over it, making sure it does not touch it. Slightly whisk egg and egg yolk and add it to the butter and lemon mix. Keep stirring continuously until it’s cooked and thickens..
- Slice the case length wise, unmold the tofu pudding, scoop out the lemon grass sorbet and place the saffron lime curd on the side..
Transfer half to a food processor and puree until smooth. Stir the puree into the diced mango. These ingredients are just destined to be together in a sorbet! A perfect way to cool down on a hot day. The problem you can encounter when making homemade sorbet is that it can become hard and icy if stored for any period of time.
Recipe : Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet
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