Amandine Geers’ recipe for silken tofu raspberry mousse

1. Rinse and drain the raspberries thoroughly.

2. Blend them for 2 or 3 minutes with the tofu and the syrup or honey in a blender, proceeding in stages to avoid overheating some appliances. This step is important in order to get air bubbles into the mousse. A hand blender can also do the trick.

3. Pour into ramekins and refrigerate for at least two hours. This resting time is necessary for the texture to become nice and firm. You can of course prepare these mousses the day before but be sure to cover them or store them in an airtight container. They will keep for 2 or 3 days maximum.

To know : It is important to choose silken tofu and not firm tofu for this recipe. Both are made from curdled soy milk, silken tofu will give a lighter result; it is perfect for all kinds of fruit or chocolate desserts. Both products are easily found in organic stores and some supermarkets.

A tip from Amandine Geers, culinary author

In my garden, a raspberry hedge produces kilos of fruit every year. From June to October, they are so generous that we eat the fragrant fruits of the remontant varieties, such as Marastar or Versailles, every day.

I’m testing a trick this year: gently bending the first stems while holding them with stakes. Access to more light at the heart of the raspberry plants encourages the growth of new fruit-bearing stems (repeaters produce fruit on the year’s shoots). So I’m hopeful of making jars of jam in addition to desserts and pastries, if everything isn’t eaten directly in the garden by the children who love it as much as the birds.

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