A Vegan Maple Mousse
Pecan Nut Bowls
Glacé Orange Bowl, Pretty Like A Flower
The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!
This was another fantastic Daring Bakers Challenge! I chose to make Pecan Nut Bowls, A glace orange bowl and a rocky caramel bowl!
The mousse was the best vegan mousse I’ve ever had!
VEGAN MAPLE MOUSSE:
• 1 package (12 oz.) soft silken tofu
• ¾ cup (14 fluid oz.) pure maple syrup
• 2 tsp agar-agar
1. Let tofu come to room temperature. Using a food processor, blender, or hand mixer, blend tofu until just smooth.
2. Sprinkle agar-agar on the maple syrup and let it rest for 10 minutes. Heat maple syrup on the stove to a boil and then let it simmer 5 minutes until the agar-agar has dissolved.
3. In a food processor, blender, or a large bowl, blend the tofu with the maple syrup until creamy.
4. Refrigerate for at least one hour. Remove from the fridge and divide among your edible containers.
PECAN NUT BOWLS:
• 1 1/2 cups crushed pecans
• 1 egg replacer (flax or powder)
• 2 tbsp sugar
1. Use a food processor or a zip-lock back with a rolling pin to crush your nuts if whole, use about 1 cup of whole nuts to get 3/4 cups crushed. You want it somewhat coarse.
2. In a bowl mix the nuts with the beaten egg and the sugar.
3. Take 6 small ½ cup capacity Pyrex cups or a similar container and line the inside with aluminum foil (I used a muffin tin). Spread ¼ cup of the mixture in the bowl, all the way up to the sides making sure you have a thin and even clean layer all around.
4. Bake at 350 degrees F/175 degrees C. until the nuts are golden and fragrant (about 15 minutes). Let cool completely before unmolding.
- Simply heat a cup of sugar in a shallow frying pan over a medium heat without stirring until it turns a golden caramel. Shake the pan occasionally but do not stir. As soon as it turns golden and is liquid caramel, remove from the heat. If it gets too dark, it will become awfully bitter.
- Carefully spoon the hot caramel over the bottom of a muffin tin that has been in the fridge or freezer and spread around the cup.
- Allow to cool completely until it is rock hard before very carefully unmolding – it should slide of incredibly easily.
- Slice the oranges about 1cm thick.
- Place in a pan over a medium-high heat along with the sugar and water.
- Stir until the sugar dissolves and the mixture comes to a fast boil.
- Allow to boil, stirring occasionally until the water has reduced to a thick syrup – this may take between 20-30 minutes.
- Line a cereal bowl with foil.
- As soon as the oranges are ready, line the bowl with them, try not to overlap the slices but make sure they are closely packed next to each other so that they stick together.
- Brush with the remaining syrup, making sure you get it in the joins then place in the fridge for at least half an hour to set. Carefully un-mold and place back in the fridge if it needs to harden some more.