Serenity on a Plate – Japanese Brunch Sweet
Discover this serene Japanese Brunch Sweet recipe, a gluten-free delight that combines the flavors of silken tofu, rice wine vinegar, mirin, and fresh kiwis with the crunch of gluten-free shortbread cookies.
Allergens
None
Ingredients
- 3 cups gluten
- free shortbread cookies, finely crushed 6 oz silken tofu 1/2 cup organic rice wine vinegar 1/4 cup mirin 1/4 cup sugar 1 tsp sea salt 6 ripe kiwis, peeled and sliced Fresh raspberries for garnish 1 cup fresh whipped cream
Instructions
- In a large mixing bowl, combine the crushed gluten free shortbread cookies with 2 tbsp of softened silken tofu until well combined and forms a crumbly texture. Press the mixture into the bottom of six serving glasses or dishes.
- In a small saucepan, whisk together the remaining silken tofu, rice wine vinegar, mirin, sugar, and sea salt over low heat until the sugar is dissolved and the mixture has thickened slightly, about 5 minutes. Remove from heat and let cool.
- Arrange sliced kiwis on top of the cookie crust in each serving glass or dish. Pour the cooled tofu mixture evenly among the glasses, covering the kiwis completely.
- Refrigerate for at least 2 hours to allow the flavors to meld together.
- Before serving, garnish with fresh raspberries and a dollop of whipped cream.
Chef’s Insight
The delicate balance of sweet and tangy flavors in this dessert will have you longing for more, making it perfect for both brunch and dessert occasions.
Notes
This recipe can be easily adapted to accommodate dietary restrictions or preferences by substituting ingredients as needed.