Tofu Bavarois With Strawberry Jam Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I made this dish because I wanted to eat a healthy dessert that uses tofu. If you use jam with pulp, you don't need to put it in a blender. A little bit of stirring retains the pulp, and it will look more delicious. Make sure you pour in the gelatin while stirring. If you stir it after you pour it in, it will become lumpy. For 4 servings. Recipe by miffy77 I made this dish because I wanted to eat a healthy dessert that uses tofu. If you use jam with pulp, you don't need to put it in a blender. A little bit of stirring retains the pulp, and it will look more delicious. Make sure you pour in the gelatin while stirring. If you stir it after you pour it in, it will become lumpy. For 4 servings. Recipe by miffy77 Tofu Bavarois with Strawberry Jam Share its first Cooksnap! I made this dish because I wanted to eat a healthy dessert that uses tofu. If you use jam with pulp, you don't need to put it in a blender. A little bit of stirring retains the pulp, and it will look more delicious. Make sure you pour in the gelatin while stirring. If you stir it after you pour it in, it will become lumpy. For 4 servings. Recipe by miffy77 I made this dish because I wanted to eat a healthy dessert that uses tofu. If you use jam with pulp, you don't need to put it in a blender. A little bit of stirring retains the pulp, and it will look more delicious. Make sure you pour in the gelatin while stirring. If you stir it after you pour it in, it will become lumpy. For 4 servings. Recipe by miffy77 Ingredients 4 servings 200 grams Silken tofu 150 grams Plain yogurt 75 ml Heavy cream 4 tbsp Strawberry jam 1 packet ☆Gelatin 2 tbsp ☆Water 200 grams Silken tofu 150 grams Plain yogurt 75 ml Heavy cream 4 tbsp Strawberry jam 1 packet ☆Gelatin 2 tbsp ☆Water Cooking Instructions 1 Soak the gelatin powder in water. 2 Lightly wipe the excess water from the tofu with a paper towel. Blend it with the yogurt in a blender. 3 Transfer it to a bowl, add the jam, and mix briefly. 4 Whip the heavy cream until it forms soft peaks. Add the whipped heavy cream to Step 3. 5 Microwave the gelatin to melt, and pour it into the bowl while stirring. 6 Pour the mixture into ramekins and chill them in the fridge. 1 Soak the gelatin powder in water. 1 Soak the gelatin powder in water. 2 Lightly wipe the excess water from the tofu with a paper towel. Blend it with the yogurt in a blender. 2 Lightly wipe the excess water from the tofu with a paper towel. Blend it with the yogurt in a blender. 3 Transfer it to a bowl, add the jam, and mix briefly. 3 Transfer it to a bowl, add the jam, and mix briefly. 4 Whip the heavy cream until it forms soft peaks. Add the whipped heavy cream to Step 3. 4 Whip the heavy cream until it forms soft peaks. Add the whipped heavy cream to Step 3. 5 Microwave the gelatin to melt, and pour it into the bowl while stirring. 5 Microwave the gelatin to melt, and pour it into the bowl while stirring. 6 Pour the mixture into ramekins and chill them in the fridge. 6 Pour the mixture into ramekins and chill them in the fridge. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on October 18, 2013 01:12 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Tofu Chocolate Bavarois without Heavy Cream Tofu Chocolate Bavarois without Heavy Cream I'm trying to watch my calories at the moment but still wanted to eat a rich and creamy chocolate bavarois. When I say sweet processed cocoa, I mean sweet cocoas that are used for drinking such as Colacao or Nesquick. By adding this cocoa, it ensures that the cocoa flavour doesn't become too weak and helps make the bavarois a uniform colour. If you're using Japanese tofu, I've heard that it's best to get rid of the liquid by heating it in the microwave in a container without a lid for 5 minutes before use. If you'd prefer to use sugar in this recipe, I recommend using brown sugar as it'll taste delicious and it's better for you than other sugars. Recipe by Spain cookpad.japan Strawberry Bavarois Strawberry Bavarois I made traditional bavarois recipe strawberry flavored. It has a refreshing taste, which suits my family. I used lots of seasonal strawberries to make this. If you soak the gelatin in water and soften in advance, it will melt completely. At Step 10, don't mix the heavy cream and strawberry mixture together in one time. Add heavy cream to the strawberry mixture little at a time and mix to avoid the heavy cream lumping. Recipe by Hiromanma cookpad.japan Raspberry Bavarois Raspberry Bavarois I've been trying to eat less dairy, but I wanted to eat bavarois ...so I tried using soy milk cream and added raspberry juice. If you strain carefully, the bavarois will turn out smooth and beautiful. I use the leftover raspberries to top the bavarois, or I put them in something else, like salad dressings. Recipe by Maria358 cookpad.japan Tofu, Agar, Jam & Chocolate Dessert for Dieters Tofu, Agar, Jam & Chocolate Dessert for Dieters I was introduced to agar from another user's baked cake agar recipe. I really came to like the texture of it. This time around I had some half-used jam left over in the refrigerator, so I tried making this using jam as a replacement for sugar. Use whatever you like for the jam. Both berries and citrus go well with cocoa. I made it with strawberry and blueberry jam. There's no need to drain the tofu. I used a pound cake pan, but you can bake these in a muffin pan. Recipe by CAFE703 cookpad.japan Milk Bavarois Milk Bavarois The white chocolate mousse was delicious, so I added white chocolate to a standard bavarois recipe. I used 4 medium sized egg yolks for this recipe. If you are making this recipe using a ring pan, add a little bit more gelatin. Recipe by ko-ko cookpad.japan Vanilla Bavarois Vanilla Bavarois I love simple bavarois, so I made some based on the basic method. If the pan gets too hot in Step 5, you will end up with a mixture that is more like scrambled eggs. If you have a thermometer, let the temperature rise to 181F/83C. This will sterilize the eggs. Recipe by nyonta. cookpad.japan Creamy Bavarois with Kiwi Syrup Creamy Bavarois with Kiwi Syrup I created this recipe because I wanted to eat a refreshing treat during the hot summer months! Please be careful not to whip the heavy cream too much in Step 1. Please don't chill the milk mixture for too long in Step 2. Recipe by bvivid cookpad.japan Cold Dessert Chocolate Bavarois Cold Dessert Chocolate Bavarois I often make chocolate bavarois, but I thought topping with chocolate syrup and cornflakes would be a fun and enjoyable texture, so I created this recipe! Since I didn't want to the chocolate syrup to be heavy, I put cream bavarois between the two chocolate layers. It looks nice and cool even from the appearance. Please remove from the bowl during Step 3 when the mixture starts to become thick! Please be careful not to thicken it too much. Recipe by bvivid cookpad.japan 2 Layer Bavarois Jello 2 Layer Bavarois Jello This is my favorite Bavarois Jello. It is as low-calorie as possible, and it also tastes great with 15 g of gelatin, so I wrote it down and uploaded this recipe. You can top with whipped cream and mint, and give it as a present . You can use 10g of gelatin when using a container with an irremovable bottom. I recommend using oranges or grapefruits. For 18 cm [7.1 in] diameter mold. Recipe by Ichigopapiko cookpad.japan Strawberry Banana Jam Strawberry Banana Jam I love "Gomekochan's" banana jam, and I thought it would be the perfect match with a strawberry jam so I made this recipe! You can make this jam quickly, unlike normal strawberry jam where you have to leave it for a while. It will be very sweet if you use ripened bananas. It is very easy for the jam to scorch, so please stir while boiling it down. Recipe by Orihime mama cookpad.japan Matcha Bavarois Matcha Bavarois I found old notes from my school days, got all nostalgic and made this recipe! More matcha will result in a richer bavarois. If you like it rich and dark, switch the measurements for milk and cream! Recipe by Nana mama chan cookpad.japan Tofu Chocolate Bavarois without Heavy Cream Tofu Chocolate Bavarois without Heavy Cream I'm trying to watch my calories at the moment but still wanted to eat a rich and creamy chocolate bavarois. When I say sweet processed cocoa, I mean sweet cocoas that are used for drinking such as Colacao or Nesquick. By adding this cocoa, it ensures that the cocoa flavour doesn't become too weak and helps make the bavarois a uniform colour. If you're using Japanese tofu, I've heard that it's best to get rid of the liquid by heating it in the microwave in a container without a lid for 5 minutes before use. If you'd prefer to use sugar in this recipe, I recommend using brown sugar as it'll taste delicious and it's better for you than other sugars. Recipe by Spain cookpad.japan Tofu Chocolate Bavarois without Heavy Cream Tofu Chocolate Bavarois without Heavy Cream I'm trying to watch my calories at the moment but still wanted to eat a rich and creamy chocolate bavarois. When I say sweet processed cocoa, I mean sweet cocoas that are used for drinking such as Colacao or Nesquick. By adding this cocoa, it ensures that the cocoa flavour doesn't become too weak and helps make the bavarois a uniform colour. If you're using Japanese tofu, I've heard that it's best to get rid of the liquid by heating it in the microwave in a container without a lid for 5 minutes before use. If you'd prefer to use sugar in this recipe, I recommend using brown sugar as it'll taste delicious and it's better for you than other sugars. Recipe by Spain cookpad.japan Strawberry Bavarois Strawberry Bavarois I made traditional bavarois recipe strawberry flavored. It has a refreshing taste, which suits my family. I used lots of seasonal strawberries to make this. If you soak the gelatin in water and soften in advance, it will melt completely. At Step 10, don't mix the heavy cream and strawberry mixture together in one time. Add heavy cream to the strawberry mixture little at a time and mix to avoid the heavy cream lumping. Recipe by Hiromanma cookpad.japan Strawberry Bavarois Strawberry Bavarois I made traditional bavarois recipe strawberry flavored. It has a refreshing taste, which suits my family. I used lots of seasonal strawberries to make this. If you soak the gelatin in water and soften in advance, it will melt completely. At Step 10, don't mix the heavy cream and strawberry mixture together in one time. Add heavy cream to the strawberry mixture little at a time and mix to avoid the heavy cream lumping. Recipe by Hiromanma cookpad.japan Raspberry Bavarois Raspberry Bavarois I've been trying to eat less dairy, but I wanted to eat bavarois ...so I tried using soy milk cream and added raspberry juice. If you strain carefully, the bavarois will turn out smooth and beautiful. I use the leftover raspberries to top the bavarois, or I put them in something else, like salad dressings. Recipe by Maria358 cookpad.japan Raspberry Bavarois Raspberry Bavarois I've been trying to eat less dairy, but I wanted to eat bavarois ...so I tried using soy milk cream and added raspberry juice. If you strain carefully, the bavarois will turn out smooth and beautiful. I use the leftover raspberries to top the bavarois, or I put them in something else, like salad dressings. Recipe by Maria358 cookpad.japan Tofu, Agar, Jam & Chocolate Dessert for Dieters Tofu, Agar, Jam & Chocolate Dessert for Dieters I was introduced to agar from another user's baked cake agar recipe. I really came to like the texture of it. This time around I had some half-used jam left over in the refrigerator, so I tried making this using jam as a replacement for sugar. Use whatever you like for the jam. Both berries and citrus go well with cocoa. I made it with strawberry and blueberry jam. There's no need to drain the tofu. I used a pound cake pan, but you can bake these in a muffin pan. Recipe by CAFE703 cookpad.japan Tofu, Agar, Jam & Chocolate Dessert for Dieters Tofu, Agar, Jam & Chocolate Dessert for Dieters I was introduced to agar from another user's baked cake agar recipe. I really came to like the texture of it. This time around I had some half-used jam left over in the refrigerator, so I tried making this using jam as a replacement for sugar. Use whatever you like for the jam. Both berries and citrus go well with cocoa. I made it with strawberry and blueberry jam. There's no need to drain the tofu. I used a pound cake pan, but you can bake these in a muffin pan. Recipe by CAFE703 cookpad.japan Milk Bavarois Milk Bavarois The white chocolate mousse was delicious, so I added white chocolate to a standard bavarois recipe. I used 4 medium sized egg yolks for this recipe. If you are making this recipe using a ring pan, add a little bit more gelatin. Recipe by ko-ko cookpad.japan Milk Bavarois Milk Bavarois The white chocolate mousse was delicious, so I added white chocolate to a standard bavarois recipe. I used 4 medium sized egg yolks for this recipe. If you are making this recipe using a ring pan, add a little bit more gelatin. Recipe by ko-ko cookpad.japan Vanilla Bavarois Vanilla Bavarois I love simple bavarois, so I made some based on the basic method. If the pan gets too hot in Step 5, you will end up with a mixture that is more like scrambled eggs. If you have a thermometer, let the temperature rise to 181F/83C. This will sterilize the eggs. Recipe by nyonta. cookpad.japan Vanilla Bavarois Vanilla Bavarois I love simple bavarois, so I made some based on the basic method. If the pan gets too hot in Step 5, you will end up with a mixture that is more like scrambled eggs. If you have a thermometer, let the temperature rise to 181F/83C. This will sterilize the eggs. Recipe by nyonta. cookpad.japan Creamy Bavarois with Kiwi Syrup Creamy Bavarois with Kiwi Syrup I created this recipe because I wanted to eat a refreshing treat during the hot summer months! Please be careful not to whip the heavy cream too much in Step 1. Please don't chill the milk mixture for too long in Step 2. Recipe by bvivid cookpad.japan Creamy Bavarois with Kiwi Syrup Creamy Bavarois with Kiwi Syrup I created this recipe because I wanted to eat a refreshing treat during the hot summer months! Please be careful not to whip the heavy cream too much in Step 1. Please don't chill the milk mixture for too long in Step 2. Recipe by bvivid cookpad.japan Cold Dessert Chocolate Bavarois Cold Dessert Chocolate Bavarois I often make chocolate bavarois, but I thought topping with chocolate syrup and cornflakes would be a fun and enjoyable texture, so I created this recipe! Since I didn't want to the chocolate syrup to be heavy, I put cream bavarois between the two chocolate layers. It looks nice and cool even from the appearance. Please remove from the bowl during Step 3 when the mixture starts to become thick! Please be careful not to thicken it too much. Recipe by bvivid cookpad.japan Cold Dessert Chocolate Bavarois Cold Dessert Chocolate Bavarois I often make chocolate bavarois, but I thought topping with chocolate syrup and cornflakes would be a fun and enjoyable texture, so I created this recipe! Since I didn't want to the chocolate syrup to be heavy, I put cream bavarois between the two chocolate layers. It looks nice and cool even from the appearance. Please remove from the bowl during Step 3 when the mixture starts to become thick! Please be careful not to thicken it too much. Recipe by bvivid cookpad.japan 2 Layer Bavarois Jello 2 Layer Bavarois Jello This is my favorite Bavarois Jello. It is as low-calorie as possible, and it also tastes great with 15 g of gelatin, so I wrote it down and uploaded this recipe. You can top with whipped cream and mint, and give it as a present . You can use 10g of gelatin when using a container with an irremovable bottom. I recommend using oranges or grapefruits. For 18 cm [7.1 in] diameter mold. Recipe by Ichigopapiko cookpad.japan 2 Layer Bavarois Jello 2 Layer Bavarois Jello This is my favorite Bavarois Jello. It is as low-calorie as possible, and it also tastes great with 15 g of gelatin, so I wrote it down and uploaded this recipe. You can top with whipped cream and mint, and give it as a present . You can use 10g of gelatin when using a container with an irremovable bottom. I recommend using oranges or grapefruits. For 18 cm [7.1 in] diameter mold. Recipe by Ichigopapiko cookpad.japan Strawberry Banana Jam Strawberry Banana Jam I love "Gomekochan's" banana jam, and I thought it would be the perfect match with a strawberry jam so I made this recipe! You can make this jam quickly, unlike normal strawberry jam where you have to leave it for a while. It will be very sweet if you use ripened bananas. It is very easy for the jam to scorch, so please stir while boiling it down. Recipe by Orihime mama cookpad.japan Strawberry Banana Jam Strawberry Banana Jam I love "Gomekochan's" banana jam, and I thought it would be the perfect match with a strawberry jam so I made this recipe! You can make this jam quickly, unlike normal strawberry jam where you have to leave it for a while. It will be very sweet if you use ripened bananas. It is very easy for the jam to scorch, so please stir while boiling it down. Recipe by Orihime mama cookpad.japan Matcha Bavarois Matcha Bavarois I found old notes from my school days, got all nostalgic and made this recipe! More matcha will result in a richer bavarois. If you like it rich and dark, switch the measurements for milk and cream! Recipe by Nana mama chan cookpad.japan Matcha Bavarois Matcha Bavarois I found old notes from my school days, got all nostalgic and made this recipe! 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