纯素提拉米苏 vegan tiramisu
珍妮的素素食谱
用料
| 焦糖咖啡饼干 biscoff | 1小包装 17pieces |
| 冷萃咖啡 cold brew | 浸泡饼干用 for dipping cookies |
| 新鲜豆腐 firm tofu | 1块block |
| 香草精 | 1勺tsp |
| 枫糖浆 | 3勺 tsp |
| 洋车前子壳粉 psyllium husk | 3g |
| 可可粉 cacao powder | 装饰 for topping |
纯素提拉米苏 vegan tiramisu的做法
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用新鲜的豆腐，会比嫩豆腐硬一点点的那种，切去边边比较硬的部分。这部分又来做奶油。using fresh made tofu which is slightly firmer than regular soft tofu. Cutting off the harden bits for a smooth texture. We will be using this as our cream.
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破壁机放入：豆腐，香草精，甜味剂（可选不同类型的），自立我选择了枫糖浆，洋车前子壳粉（可以让我们的奶油变得厚重一点）。打至丝滑。Adding tofu, vanilla extract, your choice of sweetener and psyllium husk(this will thicken ur tofu based cream).Blend until smooth.
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饼干用手浸一下冷萃咖啡就可以开始码起来了。千万不要泡在咖啡里，这款饼干空隙很大，泡了就碎。2层饼干1层奶油。饼干本身就很甜。Dipping ur cookies in cold brew and star laying. If u like a hint of alcohol, u can add some rum to ur cold brew. 2 layers of biscuits and 1 layer of tofu cream.
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我这个盒子，三四层就到顶了，最后撒上可可粉就完工，放进冰箱就可以了。冷藏后豆腐奶油会更加成型～ it will taken 4 layers for the final dusting of cacao powder. Do it fancy if u have the tools. I only had a spoon so it looked kind rough.
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完成，自己吃就挖着吃。如果要做给别人吃你就换一个透明容器，做成被子或者梅森罐子的就好了！If u like me, who s too lazy to make it fancy just dig in and enjoy! If u r making this for friends or family, Maison jars would be easier to use as little ramekins to present the dessert.
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冷藏后更容易拿出来。Once it’s harden it also easy to scoop out.
