| 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.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”