bestnom1000x50

Six local chefs serve up quick summer recipe tips

DIY Summer food
By CASSANDRA LANDRY  |  June 8, 2012

SummerDIYfood_fruit_main

Xìngrén Dòufˇu, a/k/a Almond "Tofu" Dessert
MICHAEL WANG, chef/owner, Foumami

Chef Michael Wang, the mastermind behind Foumami, the Financial District's must-have Asian sandwich spot, is more traditional than innovative in his off-hours. His favorite summertime dessert? Chilled almond gelatin topped with fruit.

"The name of this dessert is kind of misleading since there is no tofu in this dish," he says. "Canned fruit cocktail makes a wonderful combination, but you can certainly use freshly cut fruit."

To make xìngrén dòufˇu, mix two packets of unflavored gelatin with, depending on your sweet tooth, one-half to three-quarters cup sugar. Pour one and a half cups boiling water over the mix, and stir until everything is completely dissolved. Now, add two and a half cups of whole milk, two teaspoons of pure almond extract, and stir well. Pour everything into a shallow pan, cover, then refrigerate for about four hours. To serve, just scoop a few pieces of "tofu" into a small bowl, and top with assorted fresh fruit or canned fruit cocktail. Easy.

"My mother used to make large bowls of this dessert and place it in the refrigerator so anyone in my family could have some whenever we wanted," says Wang. "This has always been, and still is, one of my favorite desserts."

FOUMAMI | 225 Franklin St, Boston | 617.426.8858 |foumami.com

< prev  1  |  2  |  3  |  4  |  5  |  6  |  7  |   next >
  Topics: Food Features , Recipes , Joanne Chang , food ,  More more >
| More
Featured Articles in Food Features:
ARTICLES BY CASSANDRA LANDRY
Share this entry with Delicious
  •   DIY DRINKING: HOUSE-MADE INGREDIENTS ARE RAISING THE BAR  |  March 12, 2013
    "When I moved to Boston," UpStairs on the Square bar manager Augusto Lino explains, "it was uncommon for bars to have anything house-made beyond a large container of vodka filled with pineapple on the back bar."
  •   FRESH BLOOD: MEET BOSTON’S NEW CULINARY MUSCLE  |  February 21, 2013
    Whether behind the line of a critically acclaimed kitchen, holed up in a basement pumping out some of the best nosh in the city, or braving Boston’s pothole-filled roads to bring you ass-kicking bites, these chefs are fast becoming ones to watch.  
  •   THE STEEP ASCENT OF TEA CUVÉE  |  February 13, 2013
    We've all been told that once upon a time, angry Bostonians dumped three shiploads of English tea in the harbor to protest taxes, but let's be real here — it was probably just really shitty tea, and they were doing what any of us would do when continually plied with subpar beverage choices.
  •   BEE’S KNEES TAKES FLIGHT: CHEF JASON OWENS READIES HIS GOURMET GROCERY  |  February 04, 2013
    "There was a bit of a setback with the wood for the floors," Jason Owens says, a facemask hanging from his neck and a trucker hat perched on his head, his easygoing Nashville drawl rising above the sound of electric saws.
  •   THE CHALLENGE? TURN VALENTINE’S CANDY INTO HAUTE CUISINE — NO DESSERTS ALLOWED  |  February 04, 2013
    As adults, we find ourselves missing those halcyon years when Valentine's Day was just a Halloween knock-off with no pressure and lots of processed sugar.

 See all articles by: CASSANDRA LANDRY