ingredients
about 2/3 cup blanched walnuts
(note: blanching = boiling in water until slightly softened)
2 packages gelatin
2 cups water
1 t sugar
1 t salt
directions
blanch the walnuts.
begin heating the water. add the gelatin before it gets hot. dissolve the gelatin in the water, whisking pretty constantly to make sure it doesn't clump.
grind the walnuts in a food processor until they form a thick paste.
add the salt and sugar.
gradually add the gelatin-water. keep processing until it looks sort of like a thin milkshake.
strain out the solids.
pour the walnut liquid into a mold (if you have one) or any old bowl.
let cool. refrigerate until set.
this stuff ended up being really neat, quite a bit like a creamy walnut jell-o in a gorgeous shade of pale lilac. the creaminess (and hint of sweetness) reminded me of a delicious nut-milk shake at cafe gratitude, and it was so unexpected coming from this wobbly little bit of goo. i'll definitely try it with sesame seeds and edamame and probably with almonds. i'm also curious how much the texture would change if i used the more traditional kuzu method (which would also enable me to serve the tofu warm). whole foods has kuzu ...
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