Soy Dessert Recipes

Dessert – 1st Place
Chocolate Cherry Creme Brulee

Chef Roger R. Titze
Avera Behavioral Health Center
8 oz Better Than Cream Cheese

  • 1 egg white
  • ½ cup Chocolate Soy Milk
  • ¼ cup sugar
  • ¼ tsp vanilla
  • 1 oz Bakers Chocolate
  • 1 tsp Maraschino Cherry Juice
  • 1 pinch sugar

In a stainless steel bowl mix all ingredients except for the pinch of sugar and mix evenly.  Use a stock pot to boil water and use a double boiler until the chocolate melts.  Continue to cook until the mixture coats the back of a spoon.  Next pour the mixture into your custard dish. 

Preheat oven to 350 degrees.  Place your custard dishes into a water bath, and cover with foil and place in the oven for 35 minutes.  Remove from water bath and let cool.  Sprinkle the pinch of sugar over the top and caramelize with a blow torch.  Top with Soy Whip and a cherry.  Serve and enjoy.

Serves 4

Dessert – 2nd Place
Strawberry Rhubarb Cream Pie

Patty Hendrix (Instructor)
Culinary Academy of SD - Mitchell Tech

Filling:

  • 2 cups rhubarb
  • 1 ½ cups fresh strawberries (sliced)
  • 1 egg (slightly beaten)
  • 1 ½ cups granulated sugar
  • ¼ tsp salt
  • 2 Tbsp tapioca
  • 2 Tbsp all purpose flour (or other starch)
  • 1 cup toffuti

Crust:

  • 2 cups + 1 Tbsp all purpose flour
  • ½ cup + 2 Tbsp soy flour
  • ½ lb lard
  • ¼ tsp salt
  • ½ cup cold water

Makes one 9 inch deep dish pie.  Arrange strawberries and rhubarb in pie shell.  Blend together toffuti and sugar.  Add salt, tapioca, flour and egg.  Pour over rhubarb.  Bake at 400 degrees for 15 minutes.  Reduce oven temperature to 350 degrees and bake 35-45 minutes longer or until filling has set.  Serve with soy whipped topping and soy cream anglaise.

SOY CREAM ANGLAISE

Combine and scald together: 

  • 2 cups vanilla soy milk
  • 1/2 tsp vanilla
  • 1/2 cup powdered sugar                                    

In a stainless steel bowl, whip:  

  • 8 egg yolks
  • 1/2 cup powdered sugar
  • 1/8 tsp salt                                                       

Temper the egg mixture by slowly pouring the hot mixture while stirring constantly.  Set the mixture in a double boiler or a steam jacket, and cook, stirring constantly with a rubber spatula, until the sauce thickens.  It should coat the blade of a spatula.  Immediately after thickening, remove from the heat to prevent curdling.  Cool in an ice bath.  Keep the sauce refrigerated (keeps for several days).

Serves 7

Dessert – 3rd Place
Creamy Fragrant Rice Pudding, Coconut and Mango Parfaits

Holly Jansma
Sanford Hospital

4 tulip beer glasses

Base Pudding:

  • 2 cups cooked jasmine rice
  • 2 cups light coconut milk
  • 1 cup soy milk
  • ¼ cup citrus honey (or any other honey)
  • 1 tsp rose water
  • 1 tsp pure vanilla
  • ¼ tsp salt

In a 1 quart sauce pan gently bring soy milk, coconut milk, and salt to a boil.  Add rice and boil 3 minutes.  Add honey and rose water, simmer 15 to 20 minutes until creamy.  Add vanilla.  Chill in fridge.

Creamy Mixture:

  • 1 cake firm tofu
  • 2 cups water
  • ¼ cup dried rose hips*
  • ¼ cup citrus honey (or any other honey)
  • 1 tsp rose water*

In a small sauce pan boil rose hips 10 minutes.  Remove rose hips with a slotted spoon.  Add honey and rose water.  Boil and reduce liquid by ½.  Cool and chill in fridge.  Add cooled liquid to soft tofu.  Blend until smooth.

Mix chilled pudding base with creamy mixture until completely mixed together for pudding layer.  Base makes 8 servings (there will be extra base).

Mango Layer:

  • 4 mangos diced slightly smaller than bite size
  • 1 tsp orange blossom water *
  • 1/8 tsp Himalayan sea salt (can substitute other salt, just go lighter if using larger granulated one)

Sprinkle mangos with orange water and salt and gently toss together, set aside.

Coconut Layer:

  • 2 cups coconut

Sprinkle ½ inch layer of mangos into each glass, then sprinkle ¼ inch layer of coconut into each glass.  Then carefully spoon in with a small spoon 1 inch layer of pudding avoiding smudging sides of glass.   Repeat layering until you have 3 layers of each mango and coconut ending with coconut and 2 of pudding.

 

*Dried rose hips, rose water and orange blossom water are generally available at any Middle Eastern or eastern European specialty food store or restaurant.

You can also omit rose hip water mixture in the cream and use just honey and omit orange blossom water in mangos, for a less fragrant product that’s just as tasty.

 

Serves 4