Raspberry And Tofu Mousse - cooking recipe

Ingredients

5 None gelatine leaves
500 g raspberries
200 g silken tofu
4-5 tbsp runny honey
1 tsp vanilla extract
None None Mint leaves, to garnish

Preparation

Bloom 3 1/2 sheets of gelatin (or 1 tbsp powdered gelatin) in cold water for 5-6 mins. Meanwhile, mix the raspberry puree, tofu and 3-4 tbsp honey. If using sheet gelatin, squeeze out any excess liquid. Place the gelatin and 2 tbsp raspberry-tofu mixture into a small pan and gently melt the gelatin over low heat. Combine with the main raspberry-tofu mixture. Distribute 1/2 the mixture between 4 serving glasses then freeze for 30 mins. Reserve the remaining raspberry-tofu mixture and set aside.
Bloom the rest of the gelatin in cold water for 5 mins. Meanwhile, mash the remaining raspberries with the vanilla and 1 tbsp honey. If using sheet gelatin, squeeze out any excess liquid. Place the gelatin and 2 tbsp mashed raspberries in a small pot over low heat and gently melt the gelatin. Mix with the main mashed raspberry mixture then distribute between the serving glasses. Freeze for another 30 mins.
Distribute the reserved raspberry-tofu mixture between the serving glasses and freeze for 2-3 hours until fully set. Garnish with the remaining raspberries and some mint leaves. Serve.