Mandarin Orange Mousse Cake with Tofu

Name: Mandarin Orange Mousse Cake with Tofu
Yield: 4 servings
Cuisine: American
Ingredients: 4 Mandarin oranges; 40 grams Sugar; 120 to 150 grams Silken tofu; 50 ml Fresh cream (or soy cream); 10 grams Powdered gelatin; 1/2 the amount - Steamed Cocoa Bread (optional)

cookpad.japan @cookpad_jp

I filled a request by a friend for a dessert made with mandarin oranges.

You can line the bottom with sponge cake or castella cake crumbs. It's even easier if you just make it without a crust.
In step 3, I got 250ml of orange juice from 4 mandarin oranges.
This is also cute made in cocottes or small pudding molds. Recipe by Ruridama

I filled a request by a friend for a dessert made with mandarin oranges.

cookpad.japan @cookpad_jp

I filled a request by a friend for a dessert made with mandarin oranges.

Saved

Ingredients

4 servings

4Mandarin oranges
40 gramsSugar
120to 150 grams Silken tofu
50 mlFresh cream (or soy cream)
10 gramsPowdered gelatin
1/2the amount - Steamed Cocoa Bread (optional)

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Steps

1

Line a cake tin with kitchen parchment paper. The cake will come up to the rim of a 13cm diameter tin, so make the sides of the paper a bit higher.
2

If you have time, crumble steamed bread and line the bottom of the cake tin with it. You can omit this, of course.
3

Peel the oranges and slice. Puree in a blender with sugar. You can leave on the membranes and white parts.
4

Transfer 80-100 ml of the orange puree to another container.
5

If you lined the cake tin with steamed bread, take 2 tablespoons of the orange juice remaining in the blender and sprinkle over the bread. Flatten the panko with the back of a spoon.
6

Put the tofu and cream in the blender with the orange puree and blend well.
7

Dissolve 7g of gelatin in 3 tablespoons of boiling water. Add to the blender and switch on again.
8

Pour the mixture into the cake tin, and leave until set in the refrigerator. In 20 to 30 minutes, the surface will jell.
9

Dissolve 3g of gelatin in 2 tablespoons of boiling water. Add the reserved orange puree from step 4 and mix well.
10

Pour the orange liquid on top of the jelled surface of the mousse from step 8. Leave to chill in the refrigerator again.
11

In 1-2 hours it will set. It's very soft, so take it out of the cake tin carefully, so it doesn't fall apart.