Servings:
4
Prep time:
15
Cooking time:
10
INGREDIENTS
INSTRUCTIONS
- Open lenghtwise the vanilla bean and let fall the seeds directly in a saucepan with 2 tablespoons of sugar and 150 ml of water. Bring to a boil and continue to reduce to one-third the original volume, resulting in a thick enough syrup.
- Set aside a dozen raspberries in a bowl and mash the rest with a fork, add the boiling syrup filtered and cook briefly.
- Riunite in a blender the tofu into small pieces and raspberry syrup, then whisk pouring milk rice if necessary to obtain a smooth and consistent mousse.
- Pour into the saucepan already used for the syrup the remaining rice milk and sugar and bring to a boil. Reduce the flame, add the agar agar and cook for 3-4 minutes, then strain the mixture and let it cool. At this point, mix it with raspberry mousse getting a rather liquid cream.
- Spread the cream with 4 small round wet molds and let them consolidate in the refrigerator for 3-4 hours.
