Ingredients
250 g berries
175 g silken tofu
1 tablespoon Grand Marnier (optional)
12 cup caster sugar
200 ml soymilk
2 teaspoons gelatin, powdered
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cream whipper for foams, espumas, rapid infusions
Stainless rings — tartare, mousse, layered plating
White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cream whipper for foams, espumas, rapid infusions
Stainless rings — tartare, mousse, layered plating
White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Blend berries, tofu and Grand Marnier in food processor till smooth. Combine sugar, soy milk and gelatine in saucepan. Stir over low heat till gelatine dissolves. Remove from heat and cool for 5 minutes. Blend the 2 mixtures till well combined. Pour into 4 lightly oiled ramekins. Refrigerate for 2 hours or until firm. Turn out onto serving plates. Top with fresh fruit if desired.