Lemongrass coconut fool
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Inches lemongrass; sliced | |
| ¾ | cup | Water |
| 1 | large | Egg |
| 2 | tablespoons | Cornstarch |
| ⅓ | cup | Lemon juice |
| ¾ | cup | Honey |
| Grated zest of 1 lemon | ||
| 1 | tablespoon | Butter or margarine |
| 12 | ounces | Lite silken tofu |
| ¾ | cup | Lite coconut milk |
| ⅓ | cup | Sugar |
| 4 | teaspoons | Powdered egg whites |
| ¼ | cup | Warm water |
Directions
In a microwave safe dish or small saucepan, combine lemongrass and ¾ cup water and heat to steaming. Remove from heat and steep for 15 to 20 minutes. In a saucepan, whisk egg and cornstarch until smooth. Strain lemongrass liquid into egg mixture along with juice and honey, whisking to incorporate thoroughly. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 20 minutes. Remove from heat and stir in zest and butter. Set aside until cool. Refrigerate to hasten cooling if desired. In a food processor, combine tofu, coconut milk, and sugar.
Process until smooth. Set aside. In a large bowl, combine powdered egg white and warm water according to package directions; whip to stiff peaks.
Gently fold whites into tofu mixture. Partially fold in cooled lemon mixture, leaving unincorporated swirls of lemon in the cream. Pour into a large serving dish or individual dishes. Chill several hours or overnight.
By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.