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Ingredients:
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
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
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 degrees Fahrenheit. 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. (The 238 degree temperature is important to ensure that the hot sugar syrup "cooks" the egg whites and makes them safe to eat.)
Spoon into eight ramekins. Cover and chill for four hours or overnight.
Garnish with fresh raspberries and mint sprigs before serving.
Note: Since this dessert isn't cooked, the liquor in the mousse won't "cook off" making this dessert unsuitable for anyone who shouldn't have alcohol. The dessert is equally good if the liqueur is eliminated. Non-alcoholic raspberry liqueur, vanilla extract or orange flavoring can also be substituted.
Recipe submitted by: Kimberly Hohman
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