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Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, galangal cake with tofu pudding, saffron and lime custard coconut lemongrass sorbet. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook galangal cake with tofu pudding, saffron and lime custard coconut lemongrass sorbet using 28 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet:

1. Get Ingredients
2. Get For Galangal cake
3. Get 1 cup all purpose flour
4. Prepare 1 cup butter
5. Take 3/4 cup Demerara sugar
6. Make ready 5 tbsp ground galangal
7. Prepare 1 tsp baking powder
8. Make ready 2 eggs
9. Make ready Tofu Pudding
10. Make ready 1 packet Tofu
11. Prepare 1 1/2 cup soy milk
12. Take 1/3 cup boiled water
13. Take 10 gm gelatine
14. Make ready 5 tbsp Honey
15. Take 1/2 tsp almond essence
16. Prepare Lemon grass coconut sorbet
17. Take 1 cans coconut milk
18. Take 1 cup coconut flakes
19. Get 1 stalk lemongrass
20. Take 1 cup sugar
21. Take 1 pinch salt
22. Prepare Saffron lemon curd
23. Make ready 1 cup lemon juice
24. Get 1 cup sugar
25. Make ready 1 tbsp lemon zest
26. Take 1 pinch salt
27. Prepare 100 gms butter
28. Prepare 2 eggs, 1 egg yolk

Steps to make Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet:

1. For the Cake - Pre heat oven to 180 degree Celsius. - Cream butter and sugar. Add the eggs and mix well until incorporated. Sift the flour and the baking powder. Add this to the liquids and the ground galangal. Mix gently until the batter comes together. Bake for 20 minutes. Let it cool.
2. For the Tofu Pudding - Mix water and gelatine and stir until completely dissolved.Puree tofu, soy milk and honey together. - In a bowl add the tofu mixture, gelatine and almond essence and mix well. Run through a sieve and place the mixture in the refrigerator for at least an hour to set.To unmold run a knife through the corners and invert on a plate.
3. For the Lemongrass Sorbet - Combine coconut milk, coconut flakes, sugar and salt and bring to a simmer. Take it off hear. Add the lemongrass stalks and let it steep till the mixture cools. - Run through a fine sieve and place the mixture in the refridgerator. Freeze until use preferable overnight. Scoop before serving.
4. For the Saffron Lemon Curd - Using a double boiler, place a pan with lemon juice, zest, sugar, salt and butter over it, making sure it does not touch it. Slightly whisk egg and egg yolk and add it to the butter and lemon mix. Keep stirring continuously until it’s cooked and thickens.
5. Slice the case length wise, unmold the tofu pudding, scoop out the lemon grass sorbet and place the saffron lime curd on the side.

So that is going to wrap this up with this special food galangal cake with tofu pudding, saffron and lime custard coconut lemongrass sorbet recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!