Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caramel sauce
Silken tofu
Bake
Utensils
For an ovenproof dish that can hold approx. 1 litre, greased
How it's done
Caramel sauce
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the butter, melt. Pour in the Creamy Oat, simmer over a low heat until the caramel has dissolved, add the persimmon, simmer for approx. 5 mins. until just soft.
Silken tofu
Place the tofu in the dish. Spread the caramel sauce all around with the persimmon slices and pecan nuts.
Bake
Approx. 15 mins. in the lower half of an oven preheated to 200 °C. Remove, spread the passion fruit pulp on top of the tofu, serve warm.
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