Third Annual
Soyfoods Symposium
Recipes

 

Soy Chocolate Mousse in Soy Crepes with Fresh Berries

by Chef Carrie Balkcom, CEC and Sous Chef Stacey E. Evans, CC

Soy Dessert Crepes

Serves 8

2 cups soy milk
All-purpose flour
1/4 cup sugar
2 tbsp. egg white
1 cup water
2 tbsp. unsalted melted butter

Blend egg whites, soy milk and water until well mixed. Combine flour and sugar and mix well. Add the flour mixture a little at a time (1/2 cup or so) to soy milk mixture until smooth.

Place a small teflon coated sauté pan or crepe pan over low to medium heat. Brush the pan with a little of the melted butter. Pour in 3/4 oz. of the batter, and pick up the pan and coat the bottom of the pan until evenly coated. With a rubber spatula move the edges of the crepe away from the pan and gently flip and cook other side.

Place cooked crepes flat on plate with wax paper between each crepe until ready for service.

Tofu Chocolate Mousse

Serves 8

1 cup unsweetened cocoa powder
1/2 cup honey
4 egg whites
1 lb. silken tofu
1/2 tsp. vanilla extract (or any other flavoring, such as almond, mint, etc.)
1 cup fresh berries for garnish

In blender, whip tofu until very smooth. Add honey, cocoa powder and extract and combine well. Remove and chill.

Beat egg whites until peaks occur (make sure your bowl is clean and cold. If you have a dairy-free diet, increase honey to 1+ cups.)

Slowly fold in tofu mixture into beaten egg whites until well blended.

Chill well.

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