 | Silken Tofu CheesecakePastry Chef Susan Bae of Moon Rabbit | Washington, D.C. |
I wanted to create a dish that is both culturally and nostalgically significant to me, inspired by doenjang jjigae, a Korean fermented soybean stew with squash, peppers, and onions. This dessert reimagines the savory stew in a sweet form, echoing its earthy depth and subtle spice. The Perfect Purée Jalapeño Pepper Puree provides ideal piquancy while saving labor in a small kitchen, and the Concentrated Key Lime Purée captures the fruit’s rare aroma with ease. The Soursop Puree adds tropical brightness essential to the identity of a contemporary Vietnamese restaurant like Moon Rabbit, where sourcing fresh soursop can be challenging—making these purées invaluable.
Ingredients for Toasted Riced Opaline:
• 210 g. toasted rice
• 600 g. glucose syrup
• 420 g. fondant
Ingredients for Coconut–Miso Anglaise:
• 1,000 g. coconut milk
• 1,000 g. heavy cream
• 480 g. granulated sugar, divided
• 480 g. egg yolks
• 3 tablespoons miso
Ingredients for Soursop–Key Lime Gel:
• 250 g. The Perfect Purée Key Lime Concentrate, thawed
• 200 g. The Perfect Purée Soursop Puree, thawed
• 15 g. agar agar powder
• 85 g. granulated sugar
Ingredients for Red Jalapeño Pepper Jam:
• 1,000 g. The Perfect Purée Red Jalapeño, thawed
• 670 g. granulated sugar (1)
• 15 g. pectin
• 100 g. granulated sugar (2)
• 100 g. glucose syrup
• 100 g. trimoline
• 15 g. citric acid
Ingredients for Silken Tofu Cheesecake:
• 300 g. cream cheese
• 200 g. silken tofu
• 200 g. heavy cream
• 110 g. granulated sugar
• 120 g. soy milk
• 4 sheets gelatin
• 3 g. salt
To Assemble and Serve:
• neutral streusel
• compressed squash, diced
• Coconut–Miso Anglaise, charged in iSi
• toasted riced opaline, baked to desired shape
• chrysanthemum leaves
• edible flowers
Method for Toasted Riced Opaline:
Toast rice in a dry pan until lightly golden. In a saucepan, bring glucose and fondant to 320°F. Add toasted rice and stir to coat. Spread thinly on a silicone mat and cool completely. Blend until fine, then bake at 300°F into desired tuile shapes.
Method for Coconut–Miso Anglaise:
In a saucepan, combine coconut milk, heavy cream, and half the sugar. Heat until scalded. In a bowl, whisk yolks with remaining sugar. Slowly stream the hot mixture into yolks, whisking constantly. Return to the pot and cook over medium-low heat, stirring continuously, until the mixture reaches 180°F and coats the back of a spoon. Remove from heat and immersion blend until smooth. Cool, transfer to an iSi siphon, and charge.
Method for Soursop–Key Lime Gel:
In a saucepan, combine The Perfect Purée Key Lime Concentrate, The Perfect Purée Soursop, and sugar. Bring to a scald, add agar, and whisk to a full boil. Remove from heat and let set at room temperature. Once firm, transfer to a Vitamix and blend until smooth.
Method for Red Jalapeño Pepper Jam:
Mix sugar (2) with pectin and set aside. In a large saucepan, combine The Perfect Purée Red Jalapeño, sugar (1), glucose, and trimoline. Bring to a boil, then whisk in pectin mixture. Cook to 220°F, remove from heat, and stir in citric acid. Cool and reserve.
Method for Silken Tofu Cheesecake:
In a food processor, combine cream cheese, tofu, sugar, and salt; blend until completely smooth. Whip cream to medium-soft peaks and refrigerate. In a saucepan, warm soy milk and dissolve bloomed gelatin. Add to the tofu mixture and fold in whipped cream. Swirl in Red Jalapeño Pepper Jam before pouring into molds or rings. Chill until set.
To Assemble and Serve:
Place the Silken Tofu Cheesecake at the center of the plate. Dot Soursop–Key Lime Gel around it. Rim with neutral streusel and top with diced compressed squash. Siphon Coconut–Miso Anglaise over the cheesecake. Finish with a Toasted Riced Opaline tuile and garnish with chrysanthemum leaves and edible flowers.