Mini Scallion Bing-lini with Roasted Edamame Chili Crisp

In a heavy-bottomed sauce pot on medium heat, add all ingredients and bring to gentle simmer for 10 minutes. Stir occasionally to prevent scorching. Remove mixture from stove and transfer to a heat-proof lidded container. Store at room temperature until service.

Mix together the flour, salt, warm water, and minced green onion, with a rubber spatula until a sticky dough forms - about 2-3 minutes. The dough should be sticky, but should also come together in a ball. Coat the dough with high oleic soybean oil and cover with plastic wrap so it is completely sealed. Allow to rest for 1 hour. (While dough is resting, go to step 3 to make the silken tofu mousse.) After dough has rested, roll a portion of dough into a sheet at 1/16-inch thickness. Use a 2" round cutter to cut dough into rounds. On an oiled skillet or griddle on medium-high heat, dip rounds in beaten egg and cook dough rounds on each side for 1-2 minutes, until each side is golden brown and crisp. Remove from heat and keep warm until service.

Blend all ingredients until smooth. Add mixture to a CO2 whip cream canister, and charge canister with one CO2 cartridge. Shake vigorously for 1-2 minutes after charging to disperse gas into mousse. Chill for 1 hour before using.

Assemble each bing-lini in the following order: 1 mini scallion pancake 2 tsp hoisin-infused silken tofu mousse 1/2 tsp roasted edamame chili crisp 1-2 sprigs, fresh pea shoot.