Raspberry And Tofu Mousse

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.