Chocolate and raspberries have a natural affinity for each other, and showcased so well in this delicious dessert.
Steps
1
Making and Assembling the Parfaits
Ingredients
2 cups fresh raspberries
3 tbsp pure maple syrup
1 (12-ounce) package firm silken tofu
1 tbsp fresh lemon juice
1 (12-ounce) package firm silken tofu
1/3 cup unsweetened cocoa
¼ cup pure maple syrup
½ tsp pure vanilla extract
¼ tsp sea salt
½ cup fresh raspberries, for garnish
To make the raspberry cream.
In a small saucepan, combine the raspberries and maple syrup. Cook over medium-low heat until the raspberries start to break down, about 5-8 minutes. Transfer the mixture to a blender. Add the tofu and lemon juice and blend until smooth and creamy. Transfer to a bowl, cover, and refrigerate the mixture until completely cool.
To make the chocolate cream.
Place the tofu, cocoa, maple syrup, vanilla, and salt in a blender. Puree until smooth and creamy.
To assemble the parfaits, fill 6 (6-ounce) parfait cups halfway with the chocolate cream and the remainder of parfait with the raspberry cream.
Chill for 1 hour before serving. The chocolate and raspberry layers can be made separately 1 day ahead and then assembled to serve.
Just before serving, garnish each parfait with a few fresh raspberries.
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I just tried these. I think my were very liquid. Maybe the silklen tofus in my country are more soft. Can agar falkes (sea vegetable gelling agent) be used to thicken it slightly? is agar flakes considered WFPB?
Hi Paola,
I suggest you drain your silken tofu, I have started to do that myself. Set a strainer over a bowl, and put the tofu into the strainer. Refrigerate for a few hours. You will likely see liquid in the bowl. (Use it in smoothies.,) Agar can set the mousse. Agar is a sea vegetable and certainly wfpb. I think if you drain the tofu, though, you will not need any agar.
Enjoy!
Fran
Char N • Rouxbe Staff •Hi Jenn: Thanks for writing. So glad that you liked parfait. It is a true crowd pleaser, too. Cheers, Char
Paola E •I just tried these. I think my were very liquid. Maybe the silklen tofus in my country are more soft. Can agar falkes (sea vegetable gelling agent) be used to thicken it slightly? is agar flakes considered WFPB?
Fran C • Rouxbe Staff •Hi Paola, I suggest you drain your silken tofu, I have started to do that myself. Set a strainer over a bowl, and put the tofu into the strainer. Refrigerate for a few hours. You will likely see liquid in the bowl. (Use it in smoothies.,) Agar can set the mousse. Agar is a sea vegetable and certainly wfpb. I think if you drain the tofu, though, you will not need any agar. Enjoy! Fran