Vegan Tofu Berry Custard - cooking recipe

Ingredients

12 ounces of organic firm silken tofu (1 packet/300gm)
12 ounces fresh raspberries, and blueberries in equal quantities
5 tablespoons agave nectar
1 teaspoon lemon juice (to taste)
5 tablespoons filtered water
1 pinch celtic sea salt

Preparation

Put berries in a saucepan with the water and sweetener, bring to the boil, and then lower the heat, and simmer until tender and a syrup forms. Cool.
Put everything in your blender with the berries, and puree until smooth and creamy.
Add in more lemon juice and sweetener to taste if desired.
Chill in the fridge, and serve topped with more fresh berries and vegan cream.