| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
New, Veglife2 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Cold water |
| 4 |
ts |
Agar flakes |
| 1/3 |
c |
Raw cashews |
| 6 |
oz |
Soft tofu |
| 2/3 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 1/3 |
c |
Cocoa powder; preferably Dutch |
| 1 |
ts |
Grand Marnier; (optional) |
|
|
Raspberries; mint leaves, |
|
|
; cashews |
INSTRUCTIONS
OPTIONAL GARNISHES
In a blender, combine 1/3 cup of the water and the agar flakes. Let
soak for 20 minutes. Add cashews and blend until smooth, about 2
minutes. Add remaining water, rinsing down sides of the blender, and
process another 2 to 3 minutes. Add tofu, sugar, and salt, and blend
until creamy. Add cocoa and blend a few seconds until completely
incorporated. Pour mixture into a medium saucepan and cook over
medium heat, stirring continuously, until boiling. Remove from heat
and stir in liqueur, if desired. Transfer mixture to a bowl and chill
thoroughly, about 2 hours. Just before serving, use a whisk or hand
mixer to whip mousse until it is light in texture, about 30 seconds.
Spoon into dishes and garnish as desired.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 21, 1999.
Recipe by: Veggie Life, March 1999
Converted by MM_Buster v2.0l.
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