White Chocolate-Raspberry Tofu Mousse
Ingredients:
12.3 ounces light extra-firm tofu
3/4 cup white chocolate chips
3 teaspoons raspberry liqueur
1/4 teaspoon salt
3 egg whites
1/2 cup sugar
1/4 cup water
Fresh raspberries and mint sprigs for garnish
Directions:
Melt white chocolate chips according to package directions. Place melted chips and tofu in a food processor and process until smooth. Add raspberry liqueur and pulse to incorporate.
In a medium bowl, beat egg whites and salt until stiff peaks form.
Combine sugar and water in a small saucepan and bring to a boil over medium heat. Cook, without stirring, to the soft ball stage, 238 degrees Fahrenheit. Pour sugar over beaten egg whites in a thin stream, beating at high speed to combine. Gently fold egg white mixture into tofu mixture, just until combined. (The 238 degree temperature is important to ensure that the hot sugar syrup “cooks” the egg whites and makes them safe to eat.)
Spoon into eight ramekins. Cover and chill for four hours or overnight.
Garnish with fresh raspberries and mint sprigs before serving.
Note: Since this dessert isn’t cooked, the liquor in the mousse won’t “cook off” making this dessert unsuitable for anyone who shouldn’t have alcohol. The dessert is equally good if the liqueur is eliminated. Non-alcoholic raspberry liqueur, vanilla extract or orange flavoring can also be substituted.
Tofu Crème Brulee
Ingredients:
10.5 oz light firm tofu
1/2 cup lemon curd
1 1/2 tsp vanilla extract
4 tsp powdered sugar
1 cup sliced strawberries
Brown sugar for garnish
Directions:
Place tofu in food processor, process until smooth. Add lemon curd, vanilla and powdered sugar. Process until well blended and smooth. Place a layer of sliced strawberries in the bottoms of four ramekins. Spoon tofu mixture over strawberries. Sprinkle tops with a generous amount of brown sugar and place under oven broiler to caramelize. Remove from oven and serve.
Makes four servings.
