Tofu whip with berries

Tofu whip with berries

Total: 1 hr 15 min. | Active: 15 min.
Nutritional value / people: 204 kcal
, Fat: 11 g
, Carbohydrate: 21 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Tofu whip

250 g silken tofu
3 tbsp icing sugar
2 tbsp elderflower syrup
1 dl full cream


200 g frozen berry mixture, slightly defrosted
1 tbsp elderflower syrup
2 tbsp chopped pistachios
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4 glasses, each approx. 150 ml

How it's done

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Tofu whip

Mix the tofu, icing sugar and syrup using the whisk on a hand mixer, stir for a further 2 mins. Beat the cream until almost stiff, carefully fold into the mixture. Divide into glasses, cover and chill for approx. 1 hr.


Mix the berries with the syrup, cover and leave to steep for approx. 10 mins., place the berries on top of the dessert, sprinkle with pistachios.


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