This unique dessert is a cross between a pudding and a cake. It is best eaten slightly warm, topped with fresh berries.
Ingredients Zeste of 2 lemons (the finer the better)
1 c. sugar
3 egg yolks
1 t. vanilla extract
2 ½ T. soy flour
½ c. all purpose flour
6 oz. soft silken tofu
2 oz. melted butter
3 egg whites
¾ c. sweetened vanilla soy milk
7 T. lemon juice
Instructions Mix zeste, ¾ c. sugar, yolks, vanilla, flours, tofu, and butter until smooth.
In a separate bowl whisk egg whites until they form soft peaks.
Add ¼ c. sugar and continue to whisk until firm peaks are formed.
Using a rubber spatula, fold egg white mixture into the previous mixture.
Mix soy milk, and then lemon juice into the mixture.
Ladle the mixture into 6, 8 oz. souffle cups.
Bake in a bain marie in a 350° oven for 45 minutes.
Remove from the bain marie and let cool.
Serve warm and topped with fresh berries.
Notes Yield: 6
By Chef Christopher Koetke CEC CCE, Associate Dean, The School of Culinary Arts of Kendall College, Evanston, IL, USA