Silken Tofu Creme Brulée

Valentine's Day date night is no longer stressful, thanks to this no brain power Creme Brulée dessert!

Done in 1 hour

Serves 4

Dish by Ori Goldberg

Ingredients

Ingredients:

350g silken tofu

1vanilla bean pod

40gmaple syrup

1/2 tspcardamon powder

1lemon, peel

1 orange, peel

light brown sugar (for dusting)

Equipment:

Ramekins

Blow torch

Creme Brûlée is maybe one of the most romantic of desserts out there... It's creamy, full of vanilla and takes time, love and patience to get right. But this Valentine's Day, we're still putting in the same amount of love, just with less of the patience, with this easy (and protein packed) creme brûlée made of silken tofu, maple syrup and plenty of vanilla!

Method

Start with the infused maple syrup. In a small saucepan, add the maple syrup, along with citrus peel, cardamom and vanilla, and bring to a boil. Lower the heat and simmer for 5/10 minutes, until fragrant and reduced by half, and allow to cool.

Once cooled, add the maple syrup to a blender, with the silken tofu, and a spoonful of custard powder (optional), and blend until smooth and thick.

Pour into ramekins, and allow to chill for at least an hour until set. Once set, remove, sprinkle the top with sugar, and carefully using a blowtorch, caramelise the sugar until melted and forms a glass-like crust on the top, and enjoy immediately!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!