Recipe by Karen Barnaby
Photography by Douglas Bradshaw
Food styling by Claire Stubbs
Prop styling by Jane Hardin
First published in Wish Winter 2005
Berries | Tofu | Vegetarian | Dessert | All categories...
food
Raspberry-Peach Melba Mousse
Tofu stands in for the cream-and-custard base in this fruity, easy-to-assemble mousse.
Ingredients (Serves 8 )
| 1/4 cup | warm water |
| 1 tbsp | plain gelatin powder |
| 1-1/2 cups | frozen raspberries, thawed |
| 1 | 10-oz package Pete's Peach Mango Tofu |
| 2 tbsp | granulated sugar |
| 3/4 cup | egg whites (5 eggs) |
Instructions
- Place water in a small bowl and sprinkle gelatin over it. Set aside to soften.
- In a food processor, combine raspberries, tofu, sugar and a pinch of salt. Purée until smooth.
- Whip egg whites to soft peaks.
- Add softened gelatin to tofu mixture and blend until combined. Transfer to a large bowl.
- Gently fold in egg whites until well combined. Transfer to a serving bowl or individual dishes.
- Cover and refrigerate for at least 4 hours or overnight. Keeps for 2 days, refrigerated.
Nutritional information
Nutrients per serving: 64 calories, 1 g fat, 4 g protein, 10 g carbs, 1 g fibre, 40 mg sodium.
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