Fruit cream dessert trio
Fruit cream dessert trio
Preparation
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.
Ingredients
| Each serves 4 | |
|---|---|
| 400 g | Silken Tofu per recipe |
| Mango & passion fruit cream | |
| 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 | |
| 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 | |
| 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 |
