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FROZEN TOFU TEASERS
Undercover Curd: Tofu Ice Cream Recipes
   
Cones
Chef Troy N. Thompson of Jer-ne at The Ritz-Carlton – Marina Del Rey, CA
Adapted by StarChefs

Yield: 30 Servings

Ingredients:

  • ½ pound confectioner’s sugar
  • 5 ounces flour
  • 5 ½ ounces egg whites
  • 5 ½ ounces butter, melted
  • Pinch of lemon zest

Method:

Preheat oven to 350F.

Sift the sugar and flour together. Add egg whites, butter and zest to the dry ingredients and mix at high speed for 30 seconds. Scoop 1 teaspoon of batter per cone onto a baking sheet, spreading each into a half circle shape. Bake until golden brown. Quickly roll each shape into a cone form. Cool on a rack, seam side down.

 


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