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August 29, 2012 / Darren Brown

LifeStyle Cuisine – Gluten Free and Vegan “Chocolate Crème Brûlée”

so we’ve re-launched our Lifestyle Cuisine menus across the hotel, and one of the things we’re trying to focus on is offering an exciting and innovative dining experience while catering to a wide range of dietary restrictions…

what we came up with were 4 course tasting menus for every category- Vegan, Vegetarian, Celiac, Diabetic, Heart Healthy, Macrobiotic, Raw, Low fat, and Low Carb tasting menus…

whew, lol…

toughest part- desserts that still taste good 😉

here’s one that we think’s been working well for us-

Gluten Free and Vegan Chocolate “Crème Brûlée”

440 g    agave nectar

400 g    cocoa

2 lbs     tofu

3.84 l    can coconut milk

1.5 kg   dark chocolate, melted

30 g      coconut extract

 Yields 6 liters, or approx 2 dozen individual 1 cup portions

  1. In a blender, blend tofu and coconut milk, add cocoa and agave nectar.
  2. Transfer to large bowl and fold in melted chocolate and coconut extract.
  3. Freeze in 1/2 lt containers and pacojet as needed. (this is a pretty restaurant specific step to get a lighter, creamier texture, with a very specific tool (pacojet) – for home use, skip to step 4
  4. pour the finished product into the vessels you want to serve them in, allow to set in the refrigerator for at least an hour.
  5. sprinkle with fine sugar and burn lightly with a butane torch until the sugar is even caramelized- serve immediately…

it’s worth noting, the quality of chocolate you use really determines the end result on this one, it’s really the key component; we’ve been using Valrhona’s Alpaco Grand Cru, a 66% dark chocolate from Ecuador, but the main thing is to go for a really dark chocolate with a high cocoa content, 65% or higher…

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