Tofu Pudding (Blancmange)

Soft silken Tofu Pudding (Blancmange) dessert made with tofu, honey, gelatin, and soy milk. Topped with a sweet-tart strawberry sauce, this pudding makes a delightful low-caloric dessert.

Tofu Pudding (Blancmange)

INGREDIENTS

• ⅓ cup boiling water
• ▢4 sheets gelatin sheet(s)/powder (0.4 oz, 10 g)
• ▢6.2 oz firm silken tofu
• ▢5 Tbsp honey
• ▢1 ½ cup unsweetened soymilk
• ▢½ tsp almond extract

Strawberry Sauce

• ▢½ lb strawberries
• ▢1 Tbsp honey
• ▢Juice from ¼ lemon
• ▢mint leaves (for garnish)
• ▢Extra berries (for garnish)

INSTRUCTIONS

 

• Gather all the ingredients.  You'll need five 4-oz (120 ml) ramekins.
  
• Combine boiling water and gelatin in a bowl (or measuring cup) and whisk together until gelatin is completely dissolved.
• Cut tofu into 1 inch cubes and add them inside a food processor. Add honey and soymilk and puree all together.
• Transfer the mixture to a large bowl. Add the gelatin mixture and almond extract and whisk without making too much bubbles.
• If you like your pudding to have extra smooth texture, run the mixture through a fine mesh sieve (optional).
• Ladle the mixture into individual ramekins. Chill in the refrigerator until set, for at least 1 hour.
• Meanwhile make the strawberry sauce. Cut strawberries into small cubes and mash with fork or potato masher. Add honey and lemon juice.
• When the pudding is set, run a knife around the pudding to loosen. Turn over onto a plate and shake gently to release the pudding. Pour the strawberry sauce and garnish with mint leaves and extra berries (if any) on top.
  

To Store

• You can keep the leftovers in the refrigerator for up to 3 days.

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