Raspberry silken tofu dessert

Ingredients for 4 servings:

• 400 g silken tofu
• 1 vanilla pod(s), including the pulp
• 100 g cocoa butter
• 50 g vanilla sugar
• 150 g raspberries or any fruit, optionally frozen
• some raspberries or any fruit for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegan, summery, flexible

Drain the silken tofu in a sieve for about 30 minutes. Meanwhile, wash the raspberries or any fruit and set aside to dry. Alternatively, thaw frozen fruit. Set aside a few raspberries or other fruit for decoration. Carefully melt the cocoa butter and mix it with the vanilla sugar and vanilla seeds. Puree the raspberries and set aside. Empty the silken tofu into a tall container and puree until smooth using an immersion blender. Then add the cocoa butter to the tofu and puree everything for another 1-2 minutes until you have a nice, smooth cream. The cream will still be liquid; it will firm up as it rests in the refrigerator. Fill the glasses with about 2 teaspoons of raspberry or fruit puree. Then pour in the vanilla cream. Layer as desired. Tip: If you want perfectly separate layers, briefly refreeze the fruit puree and let the cream rest in the refrigerator for about 1 hour. With a frozen fruit layer at the bottom, you can finish the preparation without a rest, as the layer is then stable enough to prevent it from mixing. The dessert is ready to eat immediately. However, the consistency will improve if you refrigerate it for at least 1 hour. Refrigerating it overnight will make even better. The 4 servings are based on 4 150 ml glasses.