Silken Tofu
With its soft, creamy consistency, Silken Tofu has become a prized ingredient in creative kitchens, including in Europe. Its neutral … read more
Fruit cream dessert trio
Product
Silken TofuIngredients
| 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 |
Zubereitung
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.
