Delicate Bavarese Cream with Vanilla Raspberries

Servings: 4
Prep time: 15
Cooking time: 10
  • - 350 ml of rice milk
  • - 200 g of raspberries
  • - 100 g of tofu
  • - 3 tablespoons of sugar
  • - ¼ vanilla bean
  • - 1 teaspoon of agar agar
  • - mint
  1. 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.
  2. Set aside a dozen raspberries in a bowl and mash the rest with a fork, add the boiling syrup filtered and cook briefly.
  3. 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.
  4. 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.
  5. Spread the cream with 4 small round wet molds and let them consolidate in the refrigerator for 3-4 hours.