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Serves 4
Ingredients:
15ml/1tbsp espresso
coffee powder
15ml/1tbsp boiling water
400g/14oz can black cherries, drained and 30ml/2tbsp juice
reserved
30ml/2tbsp cherry brandy
175g/6oz plain chocolate
50g/2oz hazelnuts, roasted and chopped
200g/7oz silken tofu, drained
1 250ml/8fl oz packet soya cream (you should not need it all)
to serve: icing sugar
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Method:
1. Dissolve the espresso
coffee powder in the boiling water. Allow to cool.
2. Soak the cherries in the cherry brandy for at least 30 minutes
3. Melt the chocolate in a bowl over a pan and mix in the hazelnuts. Line
a baking tray with baking parchment and pour the melted chocolate in,
spreading it evenly to fill the tray. Leave in a cool place (but do not
refrigerate), until the chocolate is firm but not hard. Use a sharp knife
to
cut the chocolate into 12 even rectangles.
4. Whip the silken tofu and coffee together. Add enough soya cream to
make a piping consistency, then place in the fridge to chill and firm.
5. Drain the cherries well and reserve the liquid. Chop the cherries,
reserving a few for decoration, and fold the remainder into the tofu cream.
6. Put a slice of
chocolate on each plate, then a spoon of tofu and cherries, another slice
of chocolate and spoonful of cream. Top with another slice of chocolate.
7. Add two tablespoons of reserved cherry juice to the soaking liquid
and reserved chopped cherries and drizzle onto the plate around each stack.
Chill until ready to serve, and dust with a little icing sugar if liked.
Copyright The
Vegetarian Society's Cordon Vert
Cookery School 2000
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