Sozai Friends 'TOFU CHEESE CAKE' 豆腐チーズケーキ
Sozai Friends 'TOFU CHEESE CAKE' 豆腐チーズケーキ
Join us to make this great dessert!!!
Vegan Tofu Cheesecake
For the base
50g Oats
25g Almonds (or nuts of your choice)
15g Maple syrup
10g Rice bran oil (optional)
Pinch of salt
For the filling
1pc/ 349g Yutaka silken tofu
75g ground almond
10g cornflour
75g maple syrup
17g (1tbs) Yutaka organic white miso paste
10g Rice bran oil
½ grated lemon zest
½ lemon juice
Sauce
100g cherries (stoned and halved) – or fruits of your choice
1 tbs water
5-10g sugar
Cinnamon, staranise (optional – you can add your choice of spice)
A touch of lemon juice
Arrowroot powder or corn flour – only if you prefer less runny sauce
Equipment list
Flan ring or case 15-16cm or individual tartlet/pie cases
Oven
Hand bender/ food processor parts
Silicon paper/ baking parchment paper
Jug for the hand blender
Small sauce pan
Chopping board
Knife
Spoons
Spatula
Serving plate
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Instructor : Suzue Aoyama
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We’d love to welcome you and one other house hold member for this class. Please create another account if you’re more than 3 people. The children under 16 years are free to join.
You'll receive an automate booking confirmation email. And a zoom link will be announced 24 hours before the class. Please note, if your zoom screen name is different from your booked name, the admin might not recognise you, therefore you won't be able to enter the class.
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Any questions : info@sozai.co.uk
Instructor
Sozai Expert
We are happy to create memorable dinner for all of our customers.
Thank you so much for everything. With Sozai catering team, a perfect organisation is guaranteed!
Pre-booking
Welcome and class, what I say of it, brilliant
Follow up notes fabulous
Thank you and well done. I will recommend you and definitely think about buying classes for presents, including for myself!
Thank you, Master Suda and Sozai for a fascinating Japanese Cookery Lesson today.
The knife skills of Master Suda are amazing, as are his knives. His preparation of the sea eel was a work of art. It was wonderful just to see him at work, though I don't think I'll be trying this at home.
I found the tempura section very instructive. I have never seen, nor read, about making tempura this way before – sprinkling batter into the hot oil before frying the floured and battered vegetables. I think I will try at home now. The results look wonderful.
I really enjoy these sessions as they give an insight into "true" Japanese cookery and to the different styles and skills.