Raspberry Mousse Vegan and Sugar Free, you don’t say…
At the back of the freezer I stumbled upon the last of the frozen raspberries from the garden. Being that one of my garden chores today was pruning and staking the raspberry canes I thought it was very appropriate to make a raspberry themed dessert. This mousse is light, creamy and based with silken tofu instead of dairy making it suitable for vegans and those that avoid dairy. It does not skimp on taste. The raspberries are sweetened with agave syrup to enhance, but not mask the tart berry taste.
Raspberry Mousse Vegan and Sugar Free
Serves 4
225 g raspberries, fresh or frozen, thaw if frozen
75g agave syrup or icing sugar
1 package Mori Nu firm style silken tofu
1 tsp vanilla extract
Dairy free chocolate for grating
Reserve about a dozen raspberries for garnish. Place raspberries in beaker and blend using hand blender. Using a sieve and a rubber spatula, press berry mash through to remove seeds.
Combine berry mash, tofu, agave or sugar and vanilla using hand blender or in a food processor. Taste and adjust for sweetness. Spoon mousse into four small glasses and decorate with fresh berries and grated chocolate.
Rose water can be used instead of vanilla for a floral twist.