WWW.FREI-STYLE.COMOrange cream with silken tofu
Ingredients
Cream
- 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
Fruit
- 1 orange
- 1/4-1/2 papaya or mango
- Squirt of lemon
- 2-3 Tbsp coconut flakes
- Pomegranate, almond butter
Instructions
Cream
- 1.Add all ingredients to a mixer and mix until it’s a creamy mass
- 2.Fill it in 4 glasses and keep them refrigerated for 1-4 hours
Fruit
- 1.Blend all ingredients together
- 2.Place on top of the cream
- 3.Roast the coconut flakes in a fat free pan and add them on top of the cream
- 4.Further toppings: pomegranate, almond butter, fruits
Notes
Tip from my kitchen: let the silken tofu drain briefly and pat it dry before blending, otherwise the cream turns out too runny. Blend it for a good while until the mixture is silky-smooth, which is what gives it that almost mousse-like texture. Go slow with the sweetness: start with 2 tablespoons of rice syrup and only add more if your oranges are very tart. The guar gum binds the cold cream; if you do not have any, a little locust bean gum works too. Chill it for at least 1 hour so it sets nicely. In a sealed jar it keeps for 2–3 days.
Nutrition per serving: 190 kcal