Bean curd sheets, or tofu skins, are often see as savoury items at dim sum (fu pay guin).  However, it was a mystery ingredient on the third episode of the third season, along with white Saturn peaches, black peppercorns and vanilla powder.  If you look at it from a dim sum perspective (even though it’s typically served as a savoury dish), why NOT make it a dessert?

Bean curd (tofu) sheets

Preparation for dessert fu pay guin is much like the more “traditional” version, save for the dessert factor.  Instead of, say, a ground pork or mushroom filling, the dish would be filled with sliced peaches and topped with a chocolate peppercorn sauce and vanilla frozen banana purée)  Following the traditional preparation method, the sheets are soaked while the peaches are sliced and then briefly tossed in hot, sweetened (with honey) water to soften.  At the same time, the banana dish is quickly made by placing frozen sliced banana into a food processor or chopper and pulsed until nearly smooth.  Some vanilla powder is then added in, along with some frozen raspberries.  After a bit more mixing, the entire container is then placed back in the blast chiller to keep its temperature.

Once done, the peaches are placed in each bean curd sheet, wrapped like spring rolls and placed in a baking dish lightly greased with butter.  Typically, fu pay guin is panfried, but we are going to bake these instead.  They will be in the oven for 20-25 minutes at 350.  While baking, a chocolate sauce is prepared.  First, dark chocolate is melted over boiling water and a bit of black peppercorn is added to the chocolate for flavour.

Finally, the dish is plated, with two rolls per plate, topped a scoop of raspberry banana purée and then some sauce.  A dollop of whipped cream is added on the side, along with some berries as garnish.

Note:  I think I might actually try making this!!