Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, galangal cake with tofu pudding, saffron and lime custard coconut lemongrass sorbet. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook galangal cake with tofu pudding, saffron and lime custard coconut lemongrass sorbet using 28 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet:
- Get Ingredients
- Take For Galangal cake
- Make ready 1 cup all purpose flour
- Take 1 cup butter
- Prepare 3/4 cup Demerara sugar
- Take 5 tbsp ground galangal
- Get 1 tsp baking powder
- Prepare 2 eggs
- Get Tofu Pudding
- Get 1 packet Tofu
- Get 1 1/2 cup soy milk
- Prepare 1/3 cup boiled water
- Take 10 gm gelatine
- Make ready 5 tbsp Honey
- Make ready 1/2 tsp almond essence
- Take Lemon grass coconut sorbet
- Take 1 cans coconut milk
- Get 1 cup coconut flakes
- Take 1 stalk lemongrass
- Prepare 1 cup sugar
- Take 1 pinch salt
- Take Saffron lemon curd
- Prepare 1 cup lemon juice
- Take 1 cup sugar
- Prepare 1 tbsp lemon zest
- Get 1 pinch salt
- Get 100 gms butter
- Make ready 2 eggs, 1 egg yolk
Steps to make Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet:
- For the Cake - Pre heat oven to 180 degree Celsius. - Cream butter and sugar. Add the eggs and mix well until incorporated. Sift the flour and the baking powder. Add this to the liquids and the ground galangal. Mix gently until the batter comes together. Bake for 20 minutes. Let it cool.
- For the Tofu Pudding - Mix water and gelatine and stir until completely dissolved.Puree tofu, soy milk and honey together. - In a bowl add the tofu mixture, gelatine and almond essence and mix well. Run through a sieve and place the mixture in the refrigerator for at least an hour to set.To unmold run a knife through the corners and invert on a plate.
- For the Lemongrass Sorbet - Combine coconut milk, coconut flakes, sugar and salt and bring to a simmer. Take it off hear. Add the lemongrass stalks and let it steep till the mixture cools. - Run through a fine sieve and place the mixture in the refridgerator. Freeze until use preferable overnight. Scoop before serving.
- For the Saffron Lemon Curd - Using a double boiler, place a pan with lemon juice, zest, sugar, salt and butter over it, making sure it does not touch it. Slightly whisk egg and egg yolk and add it to the butter and lemon mix. Keep stirring continuously until it’s cooked and thickens.
- Slice the case length wise, unmold the tofu pudding, scoop out the lemon grass sorbet and place the saffron lime curd on the side.
So that’s going to wrap this up for this special food galangal cake with tofu pudding, saffron and lime custard coconut lemongrass sorbet recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
