ルージュ Rouge is a piece which I made for EAT AND MAKE TAU HUAY DAY that took place more than 1 month back, which I’d initiated in response to the Diner en Blanc Singapore saga. Forgiven but not forgotten. The intention then was to “atasified”, i.e. make more haute, a simple dessert like the asian soya bean pudding. The word on the street then was, ” if panna cotta could make it onto the tableaux blanc, why not tau huay?” So naturally, the first image I have in my head is naturally a rather “cliche” version of tau huay disguised as panna cotta, supported by various “coulified” and macerated berries spiked with liqueur. Surely this would be worthy of Diner en Blanc!
The composition of Rouge is a rather simple one, moulded tau huay with agar, raspberry coulis, macerated fruits aux rouges infused framboise sauvage and mint, fresh mint leaves.
(1) Moulded vanilla soya bean curd(modified from Anncoo’s Tau Huay Soya Bean Mooncakes)
This is meant to be the panna cotta in disguise. There are quite a number of recipes floating over blogosphere for homemade soya bean curd and the initial intention was to use one which incorporates gelatine as a coagulating agent. It would work rather well if the tau huay was set and eaten in bowl. But the texture produced by gelatine lacked the firmness for the tau huay piece to be unmoulded and stand on its own. Hence, agar was used instead. But that opened another can of worms as to the amount of agar agar powder to be added to soya bean milk in order to sufficient coagulate and firm up the jelly but yet allowing it to retain a certain degree of softness. For this, I referred to Anncoo’s tau huay mooncake recipe as a base and modified it slightly for the panna cotta base. Now in retrospect, I feel that the proportions could have been tweaked further for softer textures but I guess this would have to do for now.
600g Vitasoy soya bean milk
125g condensed milk with water (made from 2tbsp of condensed milk topped up with water to make up 125g)
2 tsp Agar agar powder
1/2 vanilla pod, scraped
Pour everything into a pot and turn on the flame.
Bring the mixture to a gentle boil and cover the lid and turn off flame and allow the vanilla pod to infuse for a couple of min.
Turn on heat again and stir with a heatproof spatula. Bring to a gentle boil again
Carefully pour mixture into moulds while passing through a sieve.
Leave it to cool slightly at ambient temperature before placing into the fridge for a couple of hours to firm up.
Carefully unmould after the agar has set and return into fridge for later use.
(2) Coulis de framboises
100g fresh or frozen raspberries (I used frozen)
2 heaped tablespoons of caster or fine-grained sugar.
In a bowl, add raspberries and sugar and give the ingredients a good stir to ensure that all the raspberries are well-coated with sugar.
Leave and set aside for 30-45 min for the raspberries to macerate in the sugar concoction for the berries to leach their juices.
Press the soften raspberries through a sieve to remove pips. The coulis should have a thickened consistency.
Transfer to bowl and cover with clingfilm and set aside in the fridge for later use.
(3) Macerated fruits aux rouges
Mixed berries e.g. redcurrants, blackcurrants, strawberries,
2 tbsp framboise sauvage or any berry liqueur or eau de vie. Crème de Cassis de Dijon is not recommended as it would cause the fruits to darken significantly and lose their lovely red hue.
chopped mint leaves
1 heaped tablespoon of caster or fine-grained sugar
Slice strawberries to be the same size as redcurrants and blackcurrants.
In a bowl place chopped berries, mint leaves, sugar and fruit liqueur.
Using a spoon, give all the ingredients a quick toss to incorporate.
Cover with clingfilm and leave in the fridge to macerate for 30 min.
mint leaves (small ones if possible)
Slice raspberries into halves
To plate, place unmoulded vanilla soya beancurd in the centre of the plate.
Drizzle coulis de framboise around the perimeter of the plate.
Place macerated fruits over the coulis and sparingly drizzle some of the reddened fruit liqueur over them.
Embellish with fresh raspberry halves and mint leaves.
I’m submitting this to Aspiring Bakers #23: Desserts on a plate (September 2012)hosted by Swee San of The Sweet Spot