Desserts

Fruit cream dessert trio

  • 20 minutes
  • easy
  • Each serves 4

In a blender, purée Silken Tofu and all of the respective ingredients except raw cane sugar at the highest setting to a smooth and creamy consistency. 

Gradually add sugar to taste, depending on the natural sweetness of the berries. Maple syrup or agave syrup may be used in place of sugar.

The fruit creams taste best served cold.

Product

Silken Tofu

Ingredients

Mango & passion fruit cream
400 g  Silken Tofu
100 ml  coconut milk
150 ml mango purée, from a ripe mango
Pulp of 2 passion fruits
1 packet  vanilla sugar
1 pinch cinnamon powder
4 tbsp  mango purée or cubes as garnish
Strawberry & elderflower cream
400 g  Silken Tofu
250 g  strawberries
2 tbsp  elderflower syrup
Zest of 1 lemon 
1 tbsp  lemon juice
2 tbsp  raw cane sugar
4 tbsp  fruit sauce and fresh strawberries as garnish
Forest berries & lime cream
400 g  Silken Tofu
250 g  mixed berries (blueberries, blackberries, raspberries)
1  lime (zest and juice)
1 handful  mint leaves, minced
2 tbsp raw cane sugar
4 tbsp  fruit sauce and fresh forest berries as garnish
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