Raspberry And Tofu Mousse – a delicious recipe with gelatine, silken tofu, honey, vanilla, Mint leaves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bloom 3 1/2 sheets of gelatin (or 1 tbsp powdered gelatin) in cold water for 5-6 mins. Meanwhile, mix the raspberry puree, tofu and 3-4 tbsp honey. If using sheet gelatin, squeeze out any excess liquid. Place the gelatin and 2 tbsp raspberry-tofu mixture into a small pan and gently melt the gelatin over low heat. Combine with the main raspberry-tofu mixture. Distribute 1/2 the mixture between 4 serving glasses then freeze for 30 mins. Reserve the remaining raspberry-tofu mixture and set aside.
2
Bloom the rest of the gelatin in cold water for 5 mins. Meanwhile, mash the remaining raspberries with the vanilla and 1 tbsp honey. If using sheet gelatin, squeeze out any excess liquid. Place the gelatin and 2 tbsp mashed raspberries in a small pot over low heat and gently melt the gelatin. Mix with the main mashed raspberry mixture then distribute between the serving glasses. Freeze for another 30 mins.
3
Distribute the reserved raspberry-tofu mixture between the serving glasses and freeze for 2-3 hours until fully set. Garnish with the remaining raspberries and some mint leaves. Serve.
308
kcal
Calories
82
g
Carbs
Carbs
* 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 6 ingredients. The key ingredients include: 5 None gelatine leaves, 500 g raspberries, 200 g silken tofu, 4-5 tbsp runny honey, and more.
Yes, Raspberry And 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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