- Prep: –
- Cook Time: –
- Total: –
Since this dessert isn't cooked, the liqueur in the mousse won't "cook off," making this dessert unsuitable for anyone who shouldn't have alcohol. The white chocolate-raspberry tofu mousse is equally good if the liqueur is eliminated. Non-alcoholic raspberry liqueur, vanilla extract, or orange flavoring also may be substituted.
- 12.3 ounces light extra-firm tofu
- 3/4 cup white chocolate chips
- 1 teaspoon raspberry liqueur
- 1/4 teaspoon salt
- 3 egg whites
- 1/2 cup sugar
- 1/4 cup water
- Fresh raspberries and mint sprigs for garnish
- Melt white chocolate chips according to package directions. Place melted chips and tofu in a food processor and process until smooth. Add raspberry liqueur and pulse to incorporate.
- In a medium bowl, beat egg whites and salt until stiff peaks form.
- Combine sugar and water in a small saucepan and bring to a boil over medium heat. Cook, without stirring, to the soft ball stage, 238°F. (The 238°F temperature is important to ensure that the hot sugar syrup "cooks" the egg whites and makes them safe to eat.)
- Pour sugar over beaten egg whites in a thin stream, beating at high speed to combine.
- Gently fold egg white mixture into tofu mixture, just until combined.
- Spoon into eight ramekins. Cover and chill for four hours or overnight. Garnish with fresh raspberries and mint sprigs before serving.