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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
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
Topping
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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