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Executive Chef and Founder of ZoneManhattan.com Steve Lindner’s Sesame Apricot Brulee with Tahini Mousse (serves 4)
- 1 cup low-fat ricotta
- 1 cube extra firm tofu
- 1 vanilla bean, scrape and add seeds
- Splenda to taste
- 1/4 cup tahini
- Pinch of sesame oil
- Pinch of light soy sauce
- Zest of one orange
- 4 apricots
Directions: Split and macerate apricot in Splenda and sesame oil. Puree all ingredients together in food processor. In dry smoking hot skillet, caramelize the apricot until golden brown and sprinkle with black and white sesame seeds and cool.
