A week or so back, I went to check out the contents of the freezer. You know, how some food tubs and packets of frozen peas and puff pastry can fall right to the bottom of the freezer and get forgotten about, well a tub of homegrown raspberries from the garden was one of those things.
Well I decided to make use of them now. I've enjoyed them in Smoothies, in muffins and a vegan tofu dessert - a Raspberry and Rose Mousse to be more specific. I've made a raspberry mousse before for my Raw Coconut and Date Tartlets, but as I had some tofu to hand, an old fashioned tofu mousse it was to be. Its been yonkies since I have had a mousse made with tofu.
It is not particularly airy or whipped light, but it's not heavy either. It is just right, super smooth. It was rather nice, especially after a heavy meal. You could taste the real pippy raspberry flavour, but also a little rose - not overpowering at all. I am not, and never have been a girly girl that goes gaga over the colour pink, but here in this dessert it was quite pretty.
Now onto the recipe which is real simple and requires no cooking at all. Let me tell you and I am not exaggerating when I say there are loads of recipes for Raspberry Mousse on blogsophere. I honestly cannot remember where I got the recipe for this one. It was scribbled in one of my scrap cook note books from years back when I got into cooking seriously, probably a cookbook loaned from a library when I lived in Glasgow as a student, but in absence of knowing what cookbook that was, I will credit this one of the earliest blog recipes that I could find - Baking Bites 2006, but the rose syrup is my own addition replacing the vanilla.
Vegan Raspberry Rose Tofu Mousse
Makes 4 decent portions
200g frozen raspberries, thawed (keep a few back for the optional topping)
349g tofu or thereabouts (I used Yukataka brand)
80g icing sugar
1- 2 teaspoon rose syrup or 1 teaspoon rosewater essence
Optional dried rose petals
In food processor ( (I used my Optimum 9400 Froothie), blitz all the ingredients until smooth. then carefully pour or scrape into dishes.
Top with the raspberries kept back and dried rose petals.
Refrigerate and chill for a couple of hours before serving.
Best serve chilled.
Eat within 2 - 3 days.
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