This fruity tofu mousse is decadent and perfect for dinner parties when you want something light to finish your meal with. I served it with some of my shortbread on New Year’s day. We’d had French onion soup to start with followed by steakless steak pie so this mousse was just perfect to finish it off. This recipe makes four generous portions.
- 1 pack of silken tofu
- 500g of frozen fruit (fruits of the forest, strawberries, raspberries or blueberries work best)
- 1 tablespoon of agave nectar
- Grated dairy free chocolate to garnish (optional)
Yes it’s really that simple – nothing nasty, simple ingredients, which are all good for you.
- Place the frozen fruit in a heavy based saucepan and add the agave nectar, cook until the fruit has softened and slightly thickened
- Split the fruit into two equal parts and set aside to cool
- Whisk the tofu until smooth and add one part of the cooled fruit to the mixture and puree until silky in appearance and smooth
- Divide the remainder of the fruit coulis between four dishes, then top with the tofu mousse
- Garnish with grated non-dairy chocolate and place in the fridge for at least an hour before serving
You can also make a chocolate mousse – simply add two tablespoons of non sweetened cocoa powder to the tofu and two tablespoons of agave nectar and whisk until silky smooth. Try layering chocolate mousse and a fruit mousse together for a little more extravagance.