Raspberry mousse (with silk tofu)

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak 3 1/2 leaves of gelatine in cold water. Sort raspberries. Puree 250 g raspberries and pass through a sieve. Set aside approx. 8 raspberries for decoration

2. 2

   Puree the tofu, 3-4 tablespoons honey and raspberry puree. Squeeze the gelatine and melt in a small pot. Stir in 3 tbsp. raspberry cream, then stir into the remaining cream. Spread half of the cream over 4 glasses and freeze for about 30 minutes

3. 3

   Puree 200 g raspberries, vanillin sugar and 1 tablespoon honey. Soak 1 1/2 leaves of gelatine in cold water. Squeeze the gelatine and dissolve in a small pot. Stir in 2 tablespoons of puree, then stir into the remaining puree. Spread the raspberry puree over the glasses and freeze again for 30 minutes

4. 4

   Stir the rest of the cream until smooth, warm up slightly if necessary and spread on the glasses. Chill the mousse for about 3 hours. Decorate with mint and raspberries before serving

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
180 kcal

CARBS
24 g

FATS
4 g

PROTEINS
11 g