created by: Chef Charles Phan of The Slanted Door in San Francisco
3 cups almond milk*, unsweetened
1/4 tsp sugar
5 sheets Bronze gelatin (bloomed)
3 tbsp chopped chive
1/3 cup canola oil
Pinch sugar, white granulated
1/2 cup soy sauce (high quality)
1/2 cup water
2 tsp sugar, white granulated
8 tsp Tobiko, black
8 pieces cilantro leaf, no stem
*To make homemade almond milk, blend 1 cup roasted almonds with 3 cups water, strain with cheesecloth)
1. Heat 1 cup of the almond milk until hot, not boiling. Remove from heat and stir in the bloomed gelatin, salt and sugar until dissolved.
2. Stir the remaining 2 cups of almond milk into the mixture.
3. Divide almond mixture among 8 ramekins/molds. Use a cream brulee torch to remove any air bubbles. Cover the filled molds with plastic wrap.
4. Chill in refrigerator for 2-3 hours until set, or overnight.
5. Meanwhile, make the chive oil by heating the canola oil in a small sauce pan until hot, about 280 F.
6. Stir chives, salt and sugar into the heated oil. Set aside and cool completely.
7. Next make the soy dressing by mixing well the soy sauce, water and sugar. Taste and adjust to desired seasoning. Set aside.
8. When ready for service, carefully unmold the almond curd. Either use a sharp, smooth knife and slide along the edge of the mold and/or gently use the cream brulee torch and lightly heat the bottom and/or side of the mold to remove onto a serving plate.
9. Spoon about 2 Tbsp. of the soy dressing around the almond curd.
10. Drizzle 1 tsp chive oil onto the soy dressing.
11. Garnish the almond curd with 1 cilantro leaf and 1 tsp black tobiko.
12. Enjoy immediately.