Simple ingredients like almonds can be used to create sophisticated menu items with the right techniques. After you have your almond milk ready, take it a step further with your EXPEDITOR culinary blender.
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Almond Tofu Flan
Ingredients:
300 ml water
12 each (approx. 30 g) sheet gelatin (silver)
525 g silken tofu (soft)
250 ml rice syrup
3 g salt
1 g cinnamon
1 L unsweetened almond milk (our recipe)
7.5 ml almond extract
Cooking Instructions:
- Soak gelatin sheet in a pot for 5-10 minutes.
- Heat pot on a stove top until gelatin dissolves, about body temperature 98.6°f/37°c
- Add tofu, syrup, salt and cinnamon to EXPEDITOR™ 1100 Series Culinary Blender and process until smooth.
- Incorporate remaining ingredients and temper into the gelatin solution, pass through a chinois. Yields approximately 2L.
- Pour into desired molds and refrigerate until set.
- Gently warm molds and invert on plate to unmold. Garnish with toasted almonds, mango purée (below), mango slices, or gel candies.
Mango Purée
Ingredients:
2-3 (250 g) ripe mangoes, peeled and pitted
59 ml water
Instructions:
- Cut mangoes into 1 inch (2.5 cm) chunks
- Combine mangoes and water in the EXPEDITOR™ 500 Series Culinary Blender and process until smooth.
- Add more water if required to reach desired consistency. Yields approximately 300g.
Note: These recipes have been written for specific members of the EXPEDITOR™ Family of Culinary Blenders. If you are using a different Hamilton Beach® Commercial Culinary Blender, you may need to make adjustments to the Variable speed, processing time, and/or ingredient quantities.
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