Black Currant and Tofu Whip
Indulge in the velvety elegance of this Black Currant and Tofu Whip, a light and fruity dessert that's as healthy as it is delicious. This plant-based treat combines the tangy sweetness of black currants with the silky smoothness of protein-packed silken tofu, naturally sweetened with maple syrup and brightened with a splash of lemon juice. Cooked-down black currants are pureed and blended to perfection, creating a creamy, dairy-free delight that’s both vegan and gluten-free. With just 15 minutes of prep, this no-bake dessert is a quick, low-effort option for when you want something elegant yet effortless. Serve it chilled in individual glasses, and for a touch of luxury, top with a dollop of coconut cream and a sprig of fresh mint. Whether you're hosting a dinner party or craving a guilt-free dessert, this Black Currant and Tofu Whip is sure to impress!
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Ingredients
- 200 grams Fresh or frozen black currants
- 400 grams Silken tofu
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 2 tablespoons Coconut cream (optional for garnish)
- 5 leaves Fresh mint leaves (optional for garnish)
Directions
Step 1
1. If using fresh black currants, wash and remove stems. If using frozen black currants, allow them to thaw for a few minutes.
Step 2
2. In a small saucepan over medium heat, add the black currants and 1 tablespoon of water. Cook for 5 minutes, stirring occasionally, until the currants soften and start to release their juices.
Step 3
3. Transfer the cooked black currants to a fine mesh sieve placed over a bowl. Use the back of a spoon to press the currants, extracting their juice and pulp while leaving the seeds behind. Allow the puree to cool to room temperature.
Step 4
4. In a blender or food processor, combine the silken tofu, black currant puree, maple syrup, vanilla extract, lemon juice, and salt. Blend on high until the mixture is smooth and creamy, about 1-2 minutes.
Step 5
5. Taste the mixture and adjust sweetness by adding more maple syrup if desired.
Step 6
6. Transfer the black currant and tofu whip into serving glasses or bowls. Cover and refrigerate for 30 minutes to allow the flavors to meld and the whip to chill.
Step 7
7. (Optional) Before serving, top each portion with a dollop of coconut cream and garnish with fresh mint leaves for a touch of elegance.
Step 8
8. Serve chilled and enjoy your light and fruity Black Currant and Tofu Whip!
Nutrition Facts
| Serving size | (698.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 611.8 |
| Total Fat 21.7g | 0% |
| Saturated Fat 11.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 636.6mg | 0% |
| Total Carbohydrate 84.6g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 59.7g | |
| Protein 25.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1520.0mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 1221.5mg | 0% |
Source of Calories