Dairy-free Raspberry Mousse
Owner, Cafe Flora
Dairy-free desserts are popular at Cafe Flora, a dining destination in Seattle for vegans and vegetarians. For this creamy mousse, the kitchen combines silken tofu, coconut oil, Tofutti and raspberry puree. The flavor and ingredient combo makes for a decadent sweet ending that will fool even the most dedicated dairy dessert lovers.
1 cup coconut oil, melted
½ cup hemp milk
1 cup red raspberry puree, thawed
1 lemon, zested and juiced
2 tbsp. grapeseed oil
¾ cup sugar
1 tsp. salt
½ cup Tofutti frozen dessert, packed
½ package (12.3 oz.) silken tofu, well drained
1. In large saucepan, combine coconut oil and hemp milk. Cook over low heat to melt oil; keep warm.
2. In medium bowl, combine raspberry puree, lemon juice and grapeseed oil.
3. In food processor combine sugar, lemon zest and salt; process until combined. Add Tofutti; process to blend until smooth. Add silken tofu to processor; process until no lumps remain. Add raspberry puree mixture; pulse to combine.
4. With processor running, slowly drizzle in warm coconut oil mixture. Transfer to a large container; place plastic wrap over surface of mousse. Refrigerate overnight until firm.
Photo courtesy of The Perfect Puree of Napa Valley