Hello lovelies, as every year I’m very happy to share a completely vegan Christmas menu with you. And this time it all starts with the dessert: Christmas dessert: gingerbread mousse with cherries. I was able to create this in cooperation with my favorite tofu company Taifun-Tofu*. It’s not the first recipe I’ve developed with their delicious tofu, you can find the others here. The cheesecake with silken tofu is one of the blog’s most read recipes and once again, the star of the dish is Taifun’s silken tofu.
Silken tofu isn’t just perfect for savory dishes, as you might think. It’s quite neutral in taste and goes great with creamy desserts. And this is where our Christmas menu comes into play, because I made a delicious gingerbread mousse with silken tofu. Beautifully layered in glasses it’s a great festive dessert that can be prepared easily. The other layers consist of cherry compote and Spekulatius cookies. The great thing about the mousse: it consists of just 4 ingredients!
And now here is the recipe for Christmas dessert: Gingerbread mousse with cherries:
Vegan gingerbread mousse with cherries
- 100 gr (3.5 oz.) vegan dark chocolate
- 400 gr (14 oz.) silken tofu from Taifun Tofu
- 2 tsp gingerbread spice
- 3 tsp maple syrup
- 1 jar cherries (1.5 lbs, 12.7 oz. drained net weight)
- 100 ml (1/2 cup) red wine or cherry juice (if you want to omit alcohol)
- 150 ml (3/4 cup) cherry juice
- 2 cinnamon sticks
- 1-2 whole cardamom
- 2 star anise
- Pinch of clove powder
- 2 Tbsp maple syrup
- 1-2 Tbsp starch – dissolved in some cold water
- 10-15 speculoos cookies vegan
- Melt the chocolate and let it cool off a bit
- Add silken tofu, gingerbread spice and maple syrup into a mixer
- Add the melted chocolate and mix smooth on full speed
- Drain the cherries and keep the juice
- Put all ingredients except the starch into a pot and boil them up
- Let it simmer for about 10 minutes on low heat, stir in the starch, boil it up one more time
- Take the spices out
- Roughly crumble the cookies and put them in glasses
- Put the gingerbread mousse on top and then the cherry compote
- Refrigerate them first and then serve them
The mousse will turn out quite creamy in the fridge and I’m sure no one guesses that the main ingredient is the silken tofu. In combination with the crispy cookies and the fruity compote you can create a not only a very pretty but also a not too heavy dessert on the festive table. I decorated it with star anise, a persimmon star and small edible gold stars – so Christmas can come.
Have you ever used silken tofu? I also use it for dressings, or as a component in tofu scrambled “eggs”, which helps to achieve the perfect consistency. Make sure to try it!
I’m looking forward to a cozy Christmas time with my loved ones, because the advantage as a food blogger: you definitely are/eat ahead of time, and so my entire menu is ready. And I will share it with you in the next few days, for now you already have a dessert.
Also, if you have Pinterest, you can find me here and you can pin this pic:
*This blogpost was created in cooperation with Taifun Tofu – the recipes are my own.
This post is also available in: DE