Almond chocolate pudding on raspberry mirror with pineapple

Ingredients for 8 servings:

• 125 g tofu, natural
• 80 ml coconut milk
• 500 ml soy milk (soy drink) vanilla
• 1 sachet of agartine
• 100 g dark chocolate with mango and chili
• 100 g almond(s), ground, without shell
• 1 packet of vanilla sugar (bourbon vanilla sugar)
• 1 pinch of cardamom powder
• 3 tbsp agave syrup for the pudding
• 750 g raspberries, frozen
• 50 g thick juice (agave syrup)
• 1 pineapple, approx. 800g

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

This dessert will delight those with a sweet tooth!

Puree the tofu with the coconut milk and 100 ml of soy milk. Mix the remaining soy milk with the agartine and bring to a boil. Roughly break the chocolate and melt it in the soy milk. Stir in the tofu cream, almonds, vanilla sugar, cardamom, and 3 tablespoons of agave syrup and season to taste. Sweeten a little more with agave syrup, if desired. Rinse a porcelain bowl with cold water, place it on a flat plate, and fill it with the chocolate pudding. Allow to cool and refrigerate for at least one hour. Shortly before serving, warm the raspberries with 50 g of agave syrup and puree. Peel the pineapple thoroughly and cut into wedges. Turn out the pudding, arrange the raspberry cream next to it, and place the pineapple wedges on top. Serve dessert immediately.