Hello lovelies, today I have a quick and delicious dessert for you: orange cream with silken tofu. Quickly prepared, served in pretty glasses, combined with an orange papaya puree and you have a great dessert that is not too difficult. It‘s uitable for a multi-course menu. The orange cream with silken tofu is also great for a brunch, an extensive breakfast or an afternoon coffee.
The silken tofu makes the cream really fluffy and almost like a mousse. And don’t worry if you’ve never used silken tofu for sweet dishes before. You don’t taste it at all, or very few will guess what the main ingredient of the cream is. The fine orange flavor makes it simply delicious and not too sweet, especially together with the fruity puree made of orange and papaya (you can of course also use a different fruit).
And now here is the recipe for the orange cream with silken tofu
Orange cream with silken tofu
- 400 gr (14 oz.) silken tofu
- Juice of 2 oranges
- Zest of 1 orange
- 3 tbsp almond butter or coconut-almond butter
- 2 tsp guar gum powder
- 2-4 tbsp rice syrup
- 1 orange
- 1/4-1/2 papaya or mango
- Squirt of lemon
- 2-3 Tbsp coconut flakes
- Pomegranate, almond butter
- Add all ingredients to a mixer and mix until it’s a creamy mass
- Fill it in 4 glasses and keep them refrigerated for 1-4 hours
- Blend all ingredients together
- Place on top of the cream
- Roast the coconut flakes in a fat free pan and add them on top of the cream
- Further toppings: pomegranate, almond butter, fruits
I love simple desserts that you can pour into pretty glasses, prepare in advance and then just get them out of the fridge. You can easily vary with the toppings, depending on which ingredients you have at home and which fruits are in season. Berries also fit perfectly, of course, for example mash frozen berries of your choice and combine them with the cream.
This time I added a coconut-almond butter to the cream (you can find it at Alnatura and it tastes like the inside of Raffaellos – just to warn you) – but of course you can also use neutral almond or cashew butter. The addition of the nut butter provides extra creaminess. The guar gum ensures that the cream doesn‘t remain too liquid, but you can also use something else that helps to bind a cold cream.
Have you ever used silken tofu for a sweet dessert? I can only recommend it to you, it‘s so easy to work with and the result is so delicious. I had already made a mousse with it for Christmas. Without the Christmas spices, it’s a delicious chocolate mousse for all year round. You can find the recipe here. And my recipe for the cheesecake with silken tofu here is one of the most popular recipes on the blog.
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