How to Make Soy Milk Pudding with Strawberry Sauce
Sweets and drinksPuddingsEurope and North America20 minutes hands on, at least 1 hour chilling
This pudding comes out ivory white, soft and cool, with a light almond scent. The base is silken tofu blended with soy milk, so the flavor is clean, and the sour sweet strawberry sauce on top suits it perfectly.
The hardest part is the texture, since skipping the straining step leaves the pudding grainy. The gelatin has to dissolve completely in boiling water before it joins the mixture. Straining through a sieve before pouring into the molds is what decides how smooth the whole batch turns out.
This batch weighs about 970g, at roughly 79 calories per 100g.
Method
Pour 100ml boiling water into a bowl, add 10g gelatin and stir until fully dissolved.
Put 175g silken tofu in a blender with 75ml honey and 350ml unsweetened soy milk and blend until smooth.
Pour the mixture into a large bowl, add the gelatin liquid and 3ml almond extract, stir gently to combine, then strain it through a sieve.
Ladle the mixture into small cups and chill for at least 1 hour.
While it chills, chop 227g strawberries, crush them lightly with a spoon, then stir in the juice of 1/4 lime and 15ml honey.
Once the pudding is set, run a knife around the inside of each cup, turn it out onto a plate, spoon the strawberry sauce over and decorate with a few blueberries and mint leaves.
Tips
Straining the mixture through a fine sieve before it goes into the molds is the step that decides whether the pudding is smooth or grainy.
Honey is still a form of sugar, so measure the 75ml exactly, since a heavy hand makes the pudding cloying.
Silken tofu should be soft, smooth and well drained, as extra water keeps the pudding from setting.
Add the gelatin liquid while the mixture is still warm so it blends in, since poured into a cold mixture it sets into strings.
Crush the strawberries by hand rather than blending them, as blending gives a thin sauce with no pieces.
A quick dip of the cup base in warm water before turning it out brings the pudding away in one piece.
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