Tofu Pudding (Blancmange)
Soft and silky Tofu Pudding (Blancmange) is made with tofu, honey, gelatin, and soy milk. Topped with a sweet-tart strawberry sauce, this pudding makes a delightful low-calorie dessert.
Foto: Just One Cookbook
Ingredients
- ⅓ cup boiling water
- 4 g elatin sheets
- 6.2 oz firm silken tofu ((I used Mori-Nu brand))
- 5 Tbsp honey
- 1½ cups unsweetened soy milk
- ½ tsp almond extract
- ½ lb strawberries
- 1 Tbsp honey
- ¼ lemon
- mint leaves
- fresh berries
Steps
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Before You Start…Please note that this recipe requires 1 hour of chilling time.Gather all the ingredients. You‘ll need 5 ramekins that are 4 oz (120 ml) each.
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Combine ⅓ cup boiling water and 4 gelatin sheets in a bowl or measuring cup. Whisk together until the gelatin is completely dissolved.
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Cut 6.2 oz firm silken tofu into 1-inch cubes and add them to a food processor. Add 5 Tbsp honey and 1½ cups unsweetened soy milk and purée all together.
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Transfer the mixture to a large bowl. Add the gelatin mixture and ½ tsp almond extract and whisk without making too many bubbles.
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If you‘d like your pudding to have an extra smooth texture, run the mixture through a fine-mesh sieve (optional).
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Ladle the mixture into individual ramekins. Chill in the refrigerator until set, for at least 1 hour.
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Meanwhile, make the strawberry sauce. Cut ½ lb strawberries into small cubes and mash with a fork or potato masher. Add 1 Tbsp honey and the juice from ¼ lemon.
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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 on top and garnish with mint leaves and fresh berries on top.
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You can keep the leftovers in the refrigerator for up to 3 days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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