Raspberry Mousse
From Whole Foods MarketServes 8
A simple yet elegant dessert that you can make up to a day in advance for special occasions, whether for those with special diets or not! Serve it nice and cold for the best results.
Ingredients
1/2 cup berry blend 100%
juice
1/2 cup vegan cane sugar
1/4 cup cornstarch
1/8 teaspoon fine sea salt
2 cups (from 2 6-ounce packages) fresh raspberries, divided
14-16 ounces silken tofu (refrigerated variety), drained
1 1/2 ounces dark chocolate, shaved with a vegetable peeler
Mint sprigs, for garnish (optional)
1/2 cup vegan cane sugar
1/4 cup cornstarch
1/8 teaspoon fine sea salt
2 cups (from 2 6-ounce packages) fresh raspberries, divided
14-16 ounces silken tofu (refrigerated variety), drained
1 1/2 ounces dark chocolate, shaved with a vegetable peeler
Mint sprigs, for garnish (optional)
Method
In a medium pot, whisk together juice, 1/2 cup water, sugar, cornstarch and salt and bring to a simmer over medium heat, whisking often. Reduce heat to medium-low and cook 30 seconds more, whisking constantly; remove pot from heat. (Juice mixture will be very thick.) In a food processor, purée 1 1/2 cups raspberries and the tofu until creamy and smooth. Add juice mixture and process until well combined. Spoon mousse into small dishes or a serving bowl, cover and chill until very cold, 4 to 6 hours. Garnish with chocolate shavings, remaining 1/2 cup raspberries and mint. Serve immediately.
