Strawberry cream with sweet basil pesto

Ingredients for 4 servings:

• 150 g tofu, natural (soft, but not silken tofu)
• 300 g strawberries, ripe and sweet
• 3 tbsp soy cream (soy cream cuisine)
• 1 ½ tbsp lemon juice, freshly squeezed
• 2 pinches of vanilla, real, ground
• e.g. syrup (rice syrup, agave syrup or stevia)
• Pesto:
• 1 pot of basil
• 40 g almonds, blanched
• 2 tbsp lemon juice, freshly squeezed
• 3 tbsp sunflower oil
• 3 tbsp syrup (rice syrup)
• 1 pinch of vanilla, real, ground
• 2 small strawberries, ripe and sweet (quartered)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

fruity dessert with that certain something, vegan

For the strawberry cream, wash the strawberries, dry them thoroughly, and remove the green parts. Puree the hulled strawberries with the lemon juice. Dice the tofu and then add it to the strawberry puree along with the remaining ingredients, blending everything into a smooth cream. The sweetness depends on your preference. It also depends largely on the inherent sweetness of the strawberries you use. For the sweet basil pesto, pick the basil leaves, wash them, and dry them thoroughly. Place the blanched almonds in a blender and finely chop or grind them. Roughly chop the basil leaves and add them to the blender with the remaining ingredients. Blend everything into a creamy pesto. Divide the strawberry cream between 4 (dessert) glasses. Spread the pesto evenly over the cream and garnish each with 2 strawberry quarters.