1 block SilkenTofu, drained.
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 6 to 8 limes)
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)
Place drained Tofu in a food processor and process until smooth. Add the sweetened condensed milk. Process with a few quick on/off pulses. Add lime juice, pulse just a few times until it is blended. Pour mixture into a 4 cup glass measuring cup with a pouring lip. Add the grated lime peel and stir in by hand.
Pour mixture into eight 1/2-cup pots de creme or ramekins. Put in refrigerator. Put the lids on the pots. If you are using ramekins, cover with plastic wrap. Refrigerate until chilled and set at least 2 to 4 hours, or overnight.
Serving
If you are using the whipping cream garnish, prepare the cream. Use a pastry bag with a star tip and add a medium size star of whipping cream to each pot de creme and serve.
Lime Zest Knots
As an alternative (or in addition) to whipping cream; you can top each pots de creme with a knot of lime peel. Choose a lime with an unblemished skin. Use a lemon zesting tool (or a small sharp paring knife) and pare off a 2 to 3 inch strip of peel. Be careful to avoid cutting into the white bitter pith. Tie the strip into a simple knot. Place the knot on top of the pots de creme just prior to serving. Knots can be made ahead of time and stored refrigerated in a tightly sealed plastic bag.
Posted: 10/5/2009 6:30:18 PM