Inspired by the local desserts in Hong Kong, I have came up with this petit gâteau that combines the three flavours I love since childhood.
Each of these taste great on their own, and together they taste just as awesome! I have always wanted to make a tofu cake, and this was it! The difficult part was to balance the proportion so that you get to taste all of flavours in one bite, without one overpowering the other.
I was quite ambitious at the beginning with all the ideas for the design of the cake and the play on the texture and flavours. However, with all the ideas flowing in my mind, I still don't have the facility to pull those off with ease.. not yet! So keep those aside for the moment I went with this straight forward layout first, to test the recipes as well as the ratio. It actually turned out quite well.
Black sesame chiffon - have tried this several times and tastes great even on its own. Good sesame paste is key in bringing out the flavour for this one.
Black sesame feuilletine - a mix of white chocolate, black sesame paste, black sesame seeds, white sesame seeds and feuilletine. It created the texture I was looking for and it actually looks like a rock surface when it's spread out flat onto the bottom of the cake!
Creamcheese tofu mousse - the slight sour tang of the creamcheese brought out the bean flavour of the tofu well. The composition actually reminds you of tofu + yoghurt..
Osmanthus flower jelly - classic dessert that can be found in many restaurants and dessert places in HK. A tea is brewed with dried osmanthus flowers, which tastes floral and actually quite bitter without any sugar added. I added some honey to give it a hint of sweetness, and it is set with gelatine. This acts very well as a top layer of the cakes/mousses, like a golden coloured pond with flowers flowing in it.