Hello everybody, 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. One of my favorites food recipes. This time, I will make it a 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 well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. 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 can achieve that.
The ingredients needed to make Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet:
- Take Ingredients
- Prepare For Galangal cake
- Get 1 cup all purpose flour
- Get 1 cup butter
- Take 3/4 cup Demerara sugar
- Get 5 tbsp ground galangal
- Make ready 1 tsp baking powder
- Take 2 eggs
- Get Tofu Pudding
- Make ready 1 packet Tofu
- Take 1 1/2 cup soy milk
- Prepare 1/3 cup boiled water
- Prepare 10 gm gelatine
- Get 5 tbsp Honey
- Prepare 1/2 tsp almond essence
- Get Lemon grass coconut sorbet
- Make ready 1 cans coconut milk
- Take 1 cup coconut flakes
- Get 1 stalk lemongrass
- Get 1 cup sugar
- Take 1 pinch salt
- Make ready Saffron lemon curd
- Make ready 1 cup lemon juice
- Take 1 cup sugar
- Get 1 tbsp lemon zest
- Prepare 1 pinch salt
- Make ready 100 gms butter
- Take 2 eggs, 1 egg yolk
Instructions 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 is going to wrap it up for this exceptional food galangal cake with tofu pudding, saffron and lime custard coconut lemongrass sorbet recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
