Late Summer Tofu With Chicken Custard
“A basic custard recipe can be applied to both savory and sweet applications. Being able to control the egg-to-liquid ratio really unlocks what you want to achi
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.com.
Ingredients
- FOR THE ROASTED CHICKEN CUSTARD
- Roasted garlic: 25 g
- Large eggs: 12
- Crème fraîche: 100 g
- Gochugaru: 20 g
- Chicken stock: 800 g
- FOR THE WHIPPED TOFU
- Tofu: 425 g
- Liquid soy lecithin: 5 g
- Very cold water: 250 g
- Gelatin: 5 sheets (silver)
- Olive oil: 100 g
- Sunflower seed oil: 100 g
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