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Pudding Frangelico (Hazelnut) Icing
 
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Sabastian
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 19 Jun 2007
Posts: 1034

PostPosted: Tue Mar 10, 2009 6:35 am    Post subject: Frangelico (Hazelnut) Icing Reply with quote

Frangelico (Hazelnut) Icing

12 1/3 ounces tofu, low-fat silken, (extra-firm)
2 tablespoons Frangelico liqueur
(or 1 teaspoon hazelnut extract/flavoring)
1/4 cup brown rice syrup
1/4 cup maple syrup
1 pinch sea salt

Blend all ingredients with a small electric hand blender (easier clean up) or a food processor until smooth.
Refrigerate icing to firm it up and make it easier to spread on a cake.
Spread on cooled cake, and if necessary, refrigerate briefly to set the icing to the cake.
Should have enough icing to cover a double-layered-10-inch round cake.
VARIATIONS:
- As the sweetener, any combination of unrefined liquid sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners).

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Yemek Tarifleri
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Joined: 18 Jun 2006
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Location: Turkey




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