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Buckwheat Brulee

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* Exported from MasterCook *

 

Buckwheat Brulee

 

Recipe By :Dana Jacobi

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup whole kasha (toasted buckwheat groats)

1 1/2 cups unsweetened soy milk

1 teaspoon ground cinnamon

pinch salt

1/3 cup hazelnuts

1/4 cup lightly packed light brown sugar

plus

2 tablespoons lightly packed light brown sugar

1/4 cup pureed silken tofu

4 tablespoons soy sour cream

 

Preheat the oven to 350F.

 

Combine the kasha and soymilk with 1 cup water in a deep saucepan over medium

heat. Blend in the cinnamon and salt. Bring to a boil, reduce the heat, cover,

and simmer until the kasha is cooked, about 20 minutes. Let it sit, covered,

for 10 minutes.

 

While the kasha cooks, roast the hazelnuts for 12 to 15 minutes, until they are

fragrant, their skins begin to crack, and the nuts are lightly colored. Shake

the pan several times to insure they roast evenly. Rub the nuts vigorously into

a dish towel. Let the nuts cool, then chop them coarsely.

 

Mix 2 tablespoons of the sugar into the hoot kasha, along with the tofu, sour

cream, and chopped nuts. The kasha should be creamy.

 

Firmly pack the kasha mixture into six 6-ounce ramekins or custard cups, filling

them almost to the top. Smooth the surface with the back of a spoon.

Refrigerate, uncovered, until the tops are dry, at least 6 hours.

 

Preheat the broiler. Place the cold cups of kasha on a baking sheet. Place the

remaining 1/4 cup sugar in a sieve, and sprinkle it over the top of each cup,

making the layer as even as possible. Use the back of a spoon to help force the

sugar through the sieve. The kasha should be lightly blanketed by the sugar.

 

One at a time, place the cups of kasha under the broiler for 1 minute, setting

the broiler pan as close to the heat as possible. Check after 30 seconds,

turning the cup, if necessary, to insure the sugar colors evenly. The melted

sugar may look lacy rather than forming a glossy even layer. Serve immediately.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 50 Calories; 5g Fat (81.4% calories from

fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; trace

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat.

 

NOTES : The oatmeal brulee served at the Ritz-Carlton in San Francisco shows how

chefs are dressing up grains for breakfast. Here, kasha (as Russians call this

earthy cereal) nestles under the same kind of crackling brown sugar shell. To

make the kasha as special as the presentation, I mix it with soy sour cream,

pureed tofu, and roasted hazelnuts and serve it in a custard cup or ramekin just

like creme brulee.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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