Tofu Pudding (Blancmange)
User Reviews
4.9
Tofu Pudding (Blancmange)
Description
This dessert starts by dissolving gelatin sheets in boiling water to ensure proper setting. Firm silken tofu is combined with honey and unsweetened soy milk, then puréed to a smooth consistency. Almond extract adds a delicate nutty note. The gelatin mixture is incorporated gently, avoiding bubbles, and the entire blend can be strained for extra smoothness before portioning into ramekins for chilling.
The strawberry sauce is simple, made by mashing fresh strawberries with honey and lemon juice, providing a balance of sweetness and acidity. Once the pudding has set after at least an hour in the refrigerator, it is loosened from molds and served with the sauce and optional mint or fresh berries on the side.
The pudding has a gentle sweetness and silky texture, making it suitable as a light finish to meals. This dish highlights tofu’s ability to transform into a delicate dairy-free dessert base.
Ingredients
- ⅓ cup water boiling
- 4 gelatin sheets (0.4 oz, 10 g; 2.5 g per PerfectaGel Gold gelatin sheet)
- 6.2 oz tofu I used Mori-Nu brand, firm silken
- 5 Tbsp honey
- 1½ cups soy milk unsweetened
- ½ tsp almond extract
For the Strawberry Sauce
- ½ lb strawberries
- 1 Tbsp honey
- ¼ lemon
For the Garnish
- mint leaves
- fresh berries
Instructions
- Gather all the ingredients. You‘ll need 5 ramekins that are 4 oz (120 ml) each.
- Combine ⅓ cup boiling water and 4 gelatin sheets in a bowl or measuring cup. Whisk together until the gelatin is completely dissolved.
- Cut 6.2 oz firm silken tofu into 1-inch cubes and add them to a food processor. Add 5 Tbsp honey and 1½ cups unsweetened soy milk and purée all together.
- Transfer the mixture to a large bowl. Add the gelatin mixture and ½ tsp almond extract and whisk without making too many bubbles.
- If you‘d like your pudding to have an extra smooth texture, run the mixture through a fine-mesh sieve (optional).
- Ladle the mixture into individual ramekins. Chill in the refrigerator until set, for at least 1 hour.
- Meanwhile, make the strawberry sauce. Cut ½ lb strawberries into small cubes and mash with a fork or potato masher. Add 1 Tbsp honey and the juice from ¼ lemon.
- When the pudding is set, run a knife around the pudding to loosen. Turn over onto a plate and shake gently to release the pudding. Pour the strawberry sauce on top and garnish with mint leaves and fresh berries on top.
To Store
- You can keep the leftovers in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 34mg | 1% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 27mg | 30% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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