You Are Looking Berry Good To Me Recipe

Prep and melt

Preheat oven to 170°C (335°F). Lightly grease and line a 20cm springform pan. Place chopped dark chocolate and butter in a heatproof bowl set over barely simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.

Blend tofu base

In a blender or food processor, combine silken tofu, sugar and eggs. Blend until completely smooth and slightly aerated, about 1 minute.

Combine and fold

Pour the melted chocolate mixture into the blender with the tofu mixture and pulse until homogeneous. Sift flour, cocoa powder, and salt together, then fold gently into the chocolate-tofu mix until just combined. Do not overmix.

Bake

Pour batter into prepared pan, smooth the top. Bake for 30–35 minutes — edges should be set and center slightly wobbly. Remove and cool completely on a wire rack, then refrigerate at least 2 hours to firm (overnight is best). Unmold just before assembly.

Combine blueberries, sugar, lemon juice and water in a small saucepan over medium heat. Bring to a gentle simmer and cook 6–8 minutes until berries begin to burst.

Mix cornstarch with a little cold water to make a slurry. Stir slurry into simmering berries and cook 1–2 more minutes until sauce thickens. Remove from heat and let cool. Reserve some whole berry pieces for texture if desired.

Preheat oven to 160°C (320°F). In a bowl combine flour, brown sugar, cocoa powder and a pinch of salt. Rub in the cold cubed butter with fingertips until mixture resembles coarse crumbs.

Spread mixture thinly on a baking sheet and bake 8–12 minutes until dry and crumbly, stirring halfway. Cool completely; break into soil-like crumbles. Store in an airtight container until plating.

Make syrup

In a small saucepan combine water and sugar. Heat until sugar dissolves and the syrup just comes to a simmer. Remove from heat and cool to room temperature.

Blend blueberries until smooth, then strain through a fine sieve to remove skins/seeds if desired. Stir blueberry purée, cooled syrup, lemon juice and corn syrup together, taste and adjust sweetness.

Churn the mixture in an ice cream maker according to manufacturer instructions until sorbet-like, about 20–25 minutes. Transfer to a container and freeze at least 2 hours to firm. If you don’t have an ice cream maker: freeze in a shallow pan and scrape with a fork every 30 minutes until granular and scoopable.

Heat the cream to just below simmering (bubbles at edge). Pour over the chopped dark chocolate in a heatproof bowl. Let sit 1 minute, then whisk gently from center to form a glossy emulsion. Stir in butter for extra sheen. Cool to a spreadable consistency (room temperature or refrigerate briefly and whisk before use).

Combine blueberry purée, sugar and lemon juice in a small saucepan. Sprinkle pectin NH (or agar) evenly over the surface and let rest 2 minutes (pre-hydration).

Bring mixture to a boil, stirring constantly to fully activate pectin/agar. Boil 1 minute, then remove from heat. Allow to cool slightly. If using pectin NH, cool quickly and store in the fridge; the gel will thicken as it cools. For a very smooth gel, pass through a fine sieve.

Preheat oven to 180°C (355°F). Line a baking sheet with a silicone mat or parchment. Whisk the egg white lightly with a pinch of salt until foamy; stir in sugar until dissolved. Add flour and melted butter, mix until smooth, then fold in chopped cocoa nibs.

Spoon small 6–7 cm rounds (very thin) onto the prepared sheet, spacing well. Bake 6–8 minutes until edges brown. Immediately lift with a thin spatula and drape over a rolling pin or bottle to shape (for curved tuiles) while warm. Cool until crisp.

Warm ganache if necessary to a spreadable consistency. Place a slice or small round (use a cutter) of the chilled tofu gateau on each plate.

Spoon a tablespoon of NS blueberry sauce beside the cake. Pipe or spoon a small quenelle of blueberry gel on the plate for bright, acidic contrast.

Place a small scoop or quenelle of blueberry sherbert on the plate (serve immediately so it doesn’t fully melt).

Drizzle a thin ribbon of dark chocolate ganache across the cake and plate. Sprinkle cocoa soil around the cake for texture and to create a ‘ground’ effect.

Insert one or two cocoa nib tuiles into the gateau or beside it for height and crunch. Scatter a few fresh blueberries and dust lightly with powdered sugar if using. Serve immediately so sherbert remains cold and textures contrast.