for 4 person

Tofu whip

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

Berries

200 g	frozen berry mixture, slightly defrosted
1 tbsp	elderflower syrup
2 tbsp	chopped pistachios

How it's done

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.

Berries

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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