Serves: 4 Persons
Preparation time: 30 minutes
Cooking time: 30 minutes
Techniques: Baking, caramelizing, blending
- 340 g Silken tofu
- 100 g Dark chocolate
- 2 TBSP Maple syrup
- 25 g Dried crickets
- 150 g Sugar
- 1 TBSP Water
- 25 g Dried mealworms
- 125 g Plain flour
- 1/8 tsp Baking soda
- Pinch Salt
- 75 g Icing sugar
- 140 g Margarine
- 5 ml Vanilla
- Melt dark chocolate on a bain-marie, meanwhile blend tofu and maple syrup in a robot coupe or food processor.
- Add dark chocolate to food processor and blend until combined. Refrigerate in a bowl until set.
- Combine Mealworms, plain flour, baking soda, salt and icing sugar in a food processor until combined.
- Cut margarine into 2cm cubes, and add one at a time until combined into a ball of sticky dough.
- Add vanilla and blend for 10 seconds.
- Turn out onto double layered cling film and refrigerate for 20 minutes.
- Once cold, roll between two parchment sheets until ½ cm thick.
- Move to baking tray lined with a silicone sheet or baking parchment and bake for 10-12 minutes at 180ºc.
- Allow to cool before crumbling by hand.
- Sprinkle crickets onto a silicone sheet, make sure they are evenly spread.
- Make caramel using the sugar and water.
- Once at a golden-brown stage, pour over your crickets and allow to set.
- When ready to plate, quenelle mousse, sit on biscuit crumb, garnish with shards of cricket brittle.