Kitchen: Soy" by Dana Jacobi, Prima Publishing 1996
Adapted by StarChefs
Yield: 4 servings or
filling for 8 cannoli
- 16 ounces soft regular tofu
- 1/3 cup tofu cream cheese
- 1 cup confectioners' sugar
- 1-2 teaspoons fresh lemon juice
- 2 tablespoon grated orange zest
- 1 teaspoon chopped candied citron or golden raisins
- 1 teaspoon grated orange zest
- 1 teaspoon ground cinnamon
- 1 1/2 ounces finely chopped dark chocolate
- 8 cannoli shells, (optional)
- 1/4 cup shelled pistachios
1. In a food processor, puree the tofu. Set a strainer over a bowl.
Line the strainer with a double layer of cheese cloth. Pour the
tofu into the lined strainer. Set the tofu in the refrigerator to
drain for 2-3 hours, until about 3 tablespoons of liquid collects
in the bowl. (If serving cannoli cream as a pudding, this step can
2. Scoop the thickened tofu back into the food processor. Add
the cream cheese, sugar, and 1 teaspoon of the lemon juice. Blend
well. If the mixture tastes flat, add the remaining lemon juice.
3. Pour the tofu mixture into a medium bowl. Mix in the citron
or raisins, orange zest, cinnamon, and chocolate. Cover tightly
and refrigerate 2 hours before serving to let flavors mellow.
4. To serve, spoon into individual footed dessert dishes and sprinkle
with the nuts. If making cannoli, spoon about 1/4 cup of the mixture
into each shell. Coat the filling at each end with nuts. Serve filled
cannoli within 2 hours, so they do not get soggy.