Blueberry-Pistachio Cream With White Chocolate-Tofu Mousse – a delicious recipe with pistachio, soy milk, soy cream, egg yolks, cane sugar, fresh blueberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven on 350F", "For the pistachio cream: Ground the pistachios in your mixer. Place them in a sauce pan with the milk and the soy cream. Bring to a boil then turn off the heat completely.
2
In another bowl, beat together egg yolks (keep the egg whites) and sugar. Add the pistachio milk, stirring constantly. Pour into individual oven bowls and add the blueberries. Cook au bain maries for 20 minutes and let cool.", "For the chocolate mousse: met the chocolate in a bain-marie and beat together with the tofu.", "Beat the egg whites until stiff and fold into the tofu mixture. Once the creams are cooked, pour the tofu mixture on top. Set in the refrigerator for several hours.", "When you are ready to serve, sprinkle with blueberries, pistachio and grated white chocolate."]
459
kcal
Calories
31
g
Fat
30
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 50g pistachio, 150 milliliters soy milk, 150 milliliters soy cream, 2 egg yolks, and more.
Yes, Blueberry-Pistachio Cream With White Chocolate-Tofu Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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