For the Vegan Ricotta...
For the Gratin...
- 12 oz Extra Firm Silken Tofu
- 1 TBSP Fresh Lemon Zest
- 1/2 tsp Sea Salt
- 1/4 tsp Organic Sugar
- 1 tsp Fresh Lemon Juice
- 1 1/2 lbs Rainier Cherries, pitted and halved
- 1 TBSP Fresh Lemon Juice
- 1 TBSP Black-Currant Flavored Liqueur (or Raspberry Flavored)
- 1/4 tsp Fresh Cracked Black Pepper
- 6 TBSP Organic Sugar, divided in half
- 1/8 tsp Sea Salt
- 2 tsp Agar Powder
- 1/2 cup + 2 TBSP MimicCreme
- 3 TBSP Slivered Almonds, toasted
In a large bowl, use a fork to mash together all of the Vegan Ricotta ingredients until the mixture has the texture of cottage cheese. Set aside.
In a separate small bowl, combine the 1 TBSP of lemon juice, black currant liqueur and black pepper. Set aside.
Start your oven's broiler pre-heating.
Add the first 3 TBSP of organic sugar to a large skillet, and heat over medium-high heat until the sugar begins to melt ("clear" spots will start to appear), about 2 minutes. Add the pitted Rainier cherries to the pan, and let them cook 2 minutes without stirring. Pour the liqueur, lemon juice and black pepper mixture over the cherries, stir once, then cook an additional 2 minutes until thickened. Remove from heat.
In the bottom part of a double boiler, begin bringing 2 cups water to a boil. Do not place the top part of the double boiler over the water yet. In the top half of the double boiler, add the remaining 3 TBSP of organic sugar, MimicCreme and sea salt. Sprinkle the 2 tsp of agar powder over top of the MimicCreme mixture, and allow to sit for 5 minutes.
Turn the boiling water down to a fast simmer, stir the agar powder into the MimicCreme mixture, then place the top half of the double boiler over the bottom half with the simmer water. Cook the MimicCreme mix, whisking constantly, until the mixture has thickened considerably to a paste-like texture (about 2-3 minutes).
Remove from heat, and beat on high with a hand mixer or vigorously with a whisk until the MimicCreme mixture is fluffy and forms peaks.
Pour the contents of the Rainier Cherry skillet into a gratin or casserole dish, then fold the MimicCreme mixture into the Vegan Lemon Ricotta until combined. Spoon the Ricotta Mixture evenly over top of the Rainier Cherries, then place under the preheated broiler until the topping is browned.
Sprinkle the toasted almond slivers over top, then allow to cool briefly before serving.