The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!
NOTE: There are some amazing edible containers! Be sure to check them out.
Mine isn’t that wow-worthy. I really need to stop leaving these baking challenges to the last minute. This month we had also had the option of a vegan version, which I decided to try out because it took much less time and allowed me to try out silken tofu.
I’m not much of a tofu fan. I think it is a texture thing. I was curious what a silken tofu would be like in a dessert, especially a vegan maple mousse.
The ingredients are simple: silken tofu, maple syrup, and agar-agar (gelatin substitute produced from a variety of seaweed vegetation). Blend tofu in a blender until it is creamy.
Mix the agar-agar with the maple syrup. Let sit for ten minutes, then bring the mixture to a boil. Simmer for 5 minutes.
Mix the maple syrup with the tofu. Let chill an hour in the refrigerator and then place in your edible containers.
I made a quick edible container out of maple glazed walnuts. I simply lined a muffin pan with aluminum foil, and spread my nut mixture along the bottom and sides. It baked for about 15 minutes at 350 degrees. Pretty!
I had fun experimenting with the tofu mousse, but overall, I think the dish looked better than it tasted. Perhaps the mousse could have been creamier? I can’t tell if I’m just not a tofu fan or messed up a step? That said, I liked experimenting with new ingredients!
RECIPES: Vegan Maple Mousse, Maple Mousse, and Edible Container recipes can be found here on the Daring Bakers’ site.