Ombre Pink Silken Tofu Rose Mousse
This is a fashionista’s dessert…silken, layers of ombre pink intense with an infusion of almond and high notes of rose…. The naughty chocolate brownie layer brings a dash of surprise against this mouthwatering, decadent mousse. This is really quite special – so you should feel rather fabulous making it!
- 250gms fresh tofu, drained
- 500ml fresh cream
- 4 egg whites
- 4 tbs icing sugar
- 1 tsp almond essence
- 1 tsp rose essence
- 1/4 tsp baby pink food colouring
- 2 squares of chocolate brownie (I just bought my favourite sticky one from my baker!)
- Place the cream in a liquidiser and start to blend on low. As it starts to slowly thicken add small pieces of tofu and turn a little higher until all the tofu blends seamlessly into the cream. There should be no lumps… just a silky cream.
- Once the cream starts to come together and thicken add the icing sugar and the vanilla essence, the almond essence and the rose essence. Set aside.
- Whip the egg whites until stiff.
- Fold the egg whites gently into the thickened cream and tofu mixture. You should have a thick consistency but still light so it holds in peaks as you lift the mixture with a spoon.
- Divide the mixture into three portions and add 3 drops of pink rose colouring in the first until you reach the darker shade of pink as shown in the photo.
- Add 2 drops to the next portion and mix well until you achieve a slightly lighter pink.
- Leave the third portion completely white.
- I like to use tall slim glasses for this mousse. Start with the darker shade of pink and then next, layer with a generous crumble of brownie. Next add the lighter shade of pink rose-almond mousse, spooning this in carefully so the layers remain separate.
- Finish with a nice thick layer of white mousse.
- Chill for at least 2 hours before serving.
- Just before serving, scatter over a few dried edible rose petals, removing them from the stem if still attached…
Recipe from Taste Safari · tastesafari.co.ke