This vegan and gluten-free recipe takes silken tofu and transforms into a gorgeous verrine dessert.
Allergy-FriendlyCooking for DiabeticsCream dessertsDairy- and Lactose-FreeDessertsFruitGluten-FreeHealthymousse and meringuesSingle-Serve DessertsVegan
Ингредиенты
- 10 oz (300 g) silken tofu
- 1/2 cup (125 ml) unsweetened mango purée
- 3 tbsp (45 ml) lime juice
- 2 tbsp (30 ml) light coconut milk
- 2 tbsp (30 ml) passion fruit syrup (see note)
- 1 tbsp sugar
- 1 small mango, diced
- 1 passion fruit, flesh only
- 1 tsp lime zest
Инструкция
- In a food processor, blend the tofu, mango purée, lime juice, coconut milk, passion fruit syrup and sugar until smooth.
- Divide the mixture among 6 verrines or ramekins. Cover and refrigerate for 1 hour or overnight.
- When ready to serve, combine the remaining ingredients and garnish the verrines.
