This is my first TGRWT (they go really well together) challenge. As I am quite new to the blogging world I came across this a while back, completely forgot about it and then stumbled upon it again last night. With 2 days left to submit I had to get cracking.
I was at first quite positive about how the flavors would mesh. I am currently making a malted soy milk ice cream that goes with our chocolate fondant, so the plan was to work around that. After making my soy sauce component I was a bit worried as I just could not understand how it would balance out in the end.
Living in Hong Kong, I was able to go right to the Chinese kitchens pantry and pick out my choice of soy sauce. I chose the kecap manis sweet soy sauce (naturally) which I have quite often with one of my favorite dishes, Hainan Chicken. I wanted to make a maltodextrin powder with the soy, and needed a fat in order to make it work. I have been on a black sesame kick lately so this was a natural and complimenting choice. It took a few times to get the soy and sesame balanced. I originally was quite reserved in the amount of soy used but in the end it was a 50/50 ratio of sesame to soy.
The ice cream eaten with the soy sesame powder was great. It just worked well when combined. Balance was the key, the sesame was also important in order not have the soy overpowering the malt. To round it off in order to make it a proper portion for an a la carte dessert I added a piece of my chocolate tofu. I had intially made the soy powder with chocolate but it just was not right. The silky chocolate tofu really turned the idea into a proper dessert. My goal was to do this challenge and make it good enough to serve to a guest and in the end I must say I would for sure serve this to anyone who could get over the initial shock of soy sauce in a dessert.
malted soy ice cream = 2 paco jet containers
1350g malted soy milk
150g cream
reduce to 750g
750g soy milk reduction
150g egg yolks
100g sugar
75g glucose
3g stabilizer
Add glucose to reduction. Whip sugar, stabilizer and eggs to a ribbon. Temper, pasteurize, strain and chill on ice bath. Let ripen overnight before processing.
soy sesame powder
25g sweet soy sauce
25g Japanese black sesame paste
35g maltodextrin
Blend soy and sesame paste together until emulsified. Add malto and pulse until powder is formed. Adjust malto as needed.
chocolate tofu
450g soy milk
140g cream
150g chocolate (66% valrhona)
3g Iota carageenan
Combine soy milk and cream, whisk in Iota. Bring to a boil while constantly whisking. Pour over chopped chocolate and emulsify with blender. Pour into mold and refrigerate until set.
Looking forward the next TGRWT!
OH MY! Chocolate tofu? I am sold!
Posted by: Vi | February 11, 2009 at 06:16 AM
Thanks for the kind words. Hope you enjoy the results!
When making the soy powder just make sure you use the sweet soy sauce or make a soy reduction to get the water out as it will not mix well with the maltodextrin.
Cheers!
Ryan
Posted by: ryan zimmer | February 06, 2009 at 10:25 PM
Very nice. Probably my personal favorite take on the flavor pairing from this round. Thanks for posting the recipes, I'm going to give it a go.
Posted by: Larry P. | February 02, 2009 at 12:05 PM
Very nice first TGRWT! I'll be stealing (I mean borrowing) that sesame soy powder for a meal I'm doing next week. cheers.
Posted by: Gfron1 | February 02, 2009 at 10:41 AM