New Update
| Main ingredients | Vegan biscuits, Seedless dates, Silken tofu, Vanilla essence, Maple, Non dairy whipped cream, Agar agar, Blueberries, Raspoberries, Fresh mint sprigs |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 5-6 hours |
| Cook time | 0-5 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegan |
Ingredients
- 6-8 vegan biscuits
- 4 seedless dates
- 175 grams silken tofu
- ½ teaspoon vanilla essence
- 3 tablespoons maple syrup
- 1½ cups non-dairy whipped cream
- 1 tablespoon powdered agar agar, soaked in 2-3 tablespoons water
- Fresh blueberries for garnish
- Fresh raspberries for garnish
- Fresh mint sprigs for garnish
Method
- Put vegan biscuits in a grinder jar, add dates and grind coarsely.
- Place a ring mould on a plate and transfer the ground mixture into it and press well.
- Put silken tofu in a grinder jar, add vanilla essence and maple syrup and grind to a fine paste.
- Transfer into a bowl, add whipped cream and mix with light hands.
- Heat a non-stick pan, add soaked agar agar and ½ cup water and cook till it melts. Transfer into a small bowl.
- Add a spoonful of tofu mixture to melted agar agar and mix well. Add this back to the tofu mixture and mix well.
- Pour this on top of the biscuit mixture and refrigerate for 4-5 hours.
- Remove the ring mould gently, arrange blueberries and raspberries on top. Garnish with mint sprig and serve.
Advertisment
