Silken tofu and strawberry cream

Name: Silken tofu and strawberry cream
Prep time: 15 min
Total time: 135 min
Yield: 4
Ingredients: 2 tbsp icing sugar; 250 g silken tofu; 350 g strawberries; 1 pinch salt; 1 tsp lemon juice; 1 ½ dl soya cream; 20 g dark chocolate

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 slices

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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«Silken tofu and strawberry cream»

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4 glasses

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