While visiting the Ferry Building last Saturday with our friend Laurie, we stopped in Recchiuti Confections to get a few pieces of amazing chocolates and candies. I ended up getting a vanilla bean marshmallow, to which Laurie asked how they were made. Anyone who knows me knows this is all the incentive I need. Yup, we came home and made marshmallows.
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One of the hardest things about going dairy-free is you end up constantly comparing what you're eating with it's dairy counterpart. Sometimes it's better than the original while other times you end up being disappointed.
Tofu-based puddings always fell in the disappointment category for me. I've tried a number of versions and not one of them was even remotely close to dairy-based puddings. My solution...stop comparing the two.
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I was getting a little tired of traditional pumpkin pie and wanted to do something a little more "elegant." My first thought was a tart, since that always seems a little more formal. I also had a package of soy cream cheese and decided to incorporate that and the texture came out meltingly smooth. The hardest part of this whole thing is finding the dairy-free whipped topping.
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Even after switching to soy milk a number of years ago, I still can't say I'm totally in love with it. I long for the days when things didn't have that 'toasted marshmallow' flavor I typically associate with soy. So I was happy to see almond milk recently show up in my local store. It's still fairly new on the market and may not be available everywhere so if you can't find it bug your grocery manager.
I was surprised how good it was in my morning latte but the true test came when I tried to make it into pudding. In making a pudding or custard you want a nice, rich mouth feel when you're eating it. Since almond milk is pretty thin, the texture of the first batch was also thin.
Continue reading "Almond Milk Pudding with Bourbon Vanilla Bean Syrup" »
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