Late Summer Tofu with Whipped Custard
Ingredients
FOR THE ROASTED CHICKEN CUSTARD
Roasted garlic: 25 g
Large eggs: 12
Crème fraîche: 100 g
Gochugaru: 20 g
Chicken stock: 800 g
FOR THE WHIPPED TOFU
Tofu: 425 g
Liquid soy lecithin: 5 g
Very cold water: 250 g
Gelatin: 5 sheets (silver)
Olive oil: 100 g
Sunflower seed oil: 100 g
“A basic custard recipe can be applied to both savory and sweet applications. Being able to control the egg-to-liquid ratio really unlocks what you want to achieve, whether that’s something light or rich, using stock instead of cream, or making the best French toast or the lightest crème brûlée. With our ‘fried chicken’ custard, you get all the flavor of fried chicken without the heaviness, along with a texture that delivers flavor in a way you wouldn’t expect.”
How to make Late Summer Tofu with Chicken Custard
01.
Prepare the Roasted Chicken Stock
- Break down a whole chicken into pieces and season with olive oil, salt, and pepper.
- Roast in the oven until deeply browned on all sides.
- Deglaze the roasting pan with 1 cup chicken stock, scraping up any browned bits.
- Transfer the chicken and deglazing liquid to a pot, add remaining stock and optional herbs, and cook over low heat for 1 hour.
- Strain and chill completely.
02.
Make the Roasted Chicken Custard Base
- In a blender, combine the eggs and roasted garlic and blend on high until the garlic is fully incorporated.
- Pass the mixture through a fine-mesh strainer.
- Return the strained eggs to the blender and add the crème fraîche and gochugaru.
- With the blender running, slowly emulsify in the chilled roasted chicken stock.
03.
Cook the Custard
- Line a 1¼ sheet tray with plastic wrap or pour the custard into ovenproof bowls.
- Set over a double boiler and steam for 8–10 minutes, or until the custard is just set.
- Remove from heat and allow to cool.
04.
Prepare the Whipped Tofu
- Bloom the gelatin sheets in cold water until softened.
- In a blender, combine the tofu, soy lecithin, very cold water, and bloomed gelatin.
- Blend on high until completely smooth.
- With the blender running, slowly emulsify in the olive oil and sunflower seed oil.
- Season to taste with salt and lemon juice.
- Hold chilled until ready to use.
