1 / 2 cup berry juice blend with 100%
1 / 2 cup of cane sugar vegan
Cornstarch 1 / 4 cup
14-16 oz tofu (refrigerated variety), drained
2 cups (pack of 2 to 6 ounces) fresh raspberries, divided
1 1 / 2 ounces of dark chocolate, shaved with a vegetable peeler
1 / 8 teaspoon fine sea salt
Mint sprigs, for garnish (optional)

Preparation method

In a medium pot, whisk together juice, 1/2 cup water, sugar, cornstarch and salt and bring to a simmer over medium heat, whisking often. Reduce heat to medium-low and cook 30 seconds more, whisking constantly; remove pot from heat. (Juice mixture will be very thick.) In a food processor, purée 1 1/2 cups raspberries and the tofu until creamy and smooth. Add juice mixture and process until well combined. Spoon mousse into small dishes or a serving bowl, cover and chill until very cold, 4 to 6 hours. Garnish with chocolate shavings, remaining 1/2 cup raspberries and mint. Serve immediately.

One Response to “Raspberry Mousse”

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