PASSION FRUIT “WHITE CHOCOLATE” MOUSSE WITH FRESH RASPBERRIES

SERVES 1 3/4 PINT

One 12-oz (340-g) container soft silken tofu

3⁄4 cup (181 g/6.4 oz) soy milk

2 passionfruit juiced

1⁄2 cup plus 1 tbsp (121 g/4.2 oz) vegetable oil

3⁄4 cup (150 g/5.3 oz) evaporated cane juice sugar

2 tbsp (37 g/1.3 oz) organic shredded coconut

2 1⁄4 tsp (12 g/0.4 oz) vanilla extract

1⁄4 cup (25 g/0.88 oz) finely grated lime zest

1 cup fresh raspberries

SPECIAL EQUIPMENT

Ice cream maker

NUTRITIONAL VALUES

Calories: 761kcal
Fat: 68.1g (13.1g S.Fat)
Carbs: 27.9g
Protein: 7.8g
Sugar: 15.6g
Sodium: 60mg

METHOD

In the bowl of a food processor, combine all of the ingredients except the lime zest and process for 1 minute, or until creamy. Pour the mixture into a medium mixing bowl and stir in the lime zest.

Process the mixture in an ice cream maker according to the manufacturer's instructions.

Allow the agar agar flakes to stand for 10 minutes before serving.

Bring the saucepan to a boil over medium-high heat. Reduce the heat to a low simmer and cook for about 5 minutes, whisking frequently, until the agar agar flakes are completely dissolved. Take the pan off the heat and add the espresso. Allow the mixture to cool for 15 minutes.

Pour the mixture slowly over the lemon layer in each wineglass. Refrigerate for at least 2 hours before serving. Serve the desserts with a dollop of non-dairy whipped topping or Coconut Whipped Cream and fresh raspberries, if desired.