Silken tofu and strawberry cream

Silken tofu and strawberry cream

Total: 2 hr 15 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / glass: 215 kcal
, Fat: 14 g
, Carbohydrate: 17 g
, Protein: 4 g

Silken tofu is frequently used in vegetarian mains as a savoury ingredient. However, its creamy texture makes it a wonderful choice for vegan desserts. This silken tofu and strawberry cream is delicious and can be whipped up with just a handful of ingredients in no time at all. You can, of course, replace the strawberries with raspberries, cherries, apricots, etc., depending on the season.

Ingredients

4 glasses

Hint:


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
kochen@bettybossi.ch

Cream

250 g silken tofu
250 g strawberries, cut into pieces
1 tsp lemon juice
2 tbsp icing sugar
1 pinch salt

Topping

1 ½ dl soya cream
100 g strawberries, in dics
20 g dark chocolate, coarsely grated
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Utensils

4 glasses, each approx. 150 ml

How it's done

Cream

In a blender, puree the tofu with all the other ingredients up to and including the salt. Divide between glasses, cover and chill for approx. 2 hrs.

Topping

Beat the soya cream until stiff and spread on top of the dessert. Decorate with strawberries and chocolate.

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