By Chef Lynn Pritchard
Yield: 4 to 6 servings
Coffee 1 Cup
Caffè Amaro 2 Tbspn
Biscuits or Dried Bread 8 to 20, depending on size
Soft Silken Tofu 12.5oz, drained and pressed
Coconut Yogurt 9oz
Vanilla Paste 2 tspn
Sugar ½ cup
Agar Agar Powder 2 Tbspn
Cocoa powder to garnish
Fruit to garnish
Prepare the coffee and combine with the Caffè Amaro or other coffee-flavored liqueur. Gently dip the biscuits into the coffee mixture and transfer to the individual glassware. Once the biscuits are divided, you may add a few extra drops of the coffee, if desired.
In a blender, combine the drained tofu, coconut yogurt, vanilla paste, sugar and agar. Fully process and divide amongst your glassware. Fully chill to set; approximately 2 – 3 hours. Once chilled, remove from and dust with cocoa powder and garnish with fresh or candied fruit.
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