 | Cafe Flora Vegan Raspberry Mousse8 servings (2 cups) Nat Stratton-Clarke, Café Flora, Seattle, WA |
| • | 1 cup The Perfect Purée Red Raspberry Puree, thawed |
| • | 1/2 of a 12.3 oz. package of silken tofu, drained |
| • | 3/4 cup sugar |
| • | 1 lemon, zested and juiced |
| • | 1 tsp. salt |
| • | 1/2 cup Tofutti Better than Cream Cheese (plain), packed |
| • | 1/2 cup hemp milk |
| • | 1 cup coconut oil, melted |
| • | 2 tbsp. grapeseed oil (or other neutral oil) |
| Method: | |
| 1. | Combine hemp milk and coconut oil in a saucepan and melt. Keep warm enough to ensure oil does not re-solidify. |
| 2. | Combine The Perfect Purée Red Raspberry Puree, lemon juice and grapeseed oil. |
| 3. | Drain excess liquid from silken tofu. |
| 4. | Mix sugar, lemon zest and salt in a food processor until combined. |
| 5. | Add Tofutti to sugar mixture and run processor until combined. |
| 6. | Once the mixture is smooth, add silken tofu. Run processor until no lumps remain. |
| 7. | Add purée mixture, pulse to combine. While processor is running, slowly drizzle in coconut oil/hemp milk mixture. |
| 8. | Transfer to a storage container, place plastic wrap on the surface of the mousse (it will be loose at this point), and refrigerate overnight. |