Strawberry white pepper mousse

  • 250G STRAWBERRIES

  • 1 PACK CLEARSPRING SILKEN TOFU

  • 1 & 1/2T AGAR FLAKES

  • 1/3C WATER

  • 1T COCONUT SUGAR

  • 1/2t GROUND WHITE PEPPER

  • USING AN IMMERSION BLENDER OR FOOD PROCESSOR PURÉE THE STRAWBERRIES AND SILKEN TOFU*

  • IN A SMALL PAN MIX THE AGAR FLAKES, WATER AND SUGAR

  • BRING TO THE BOILING POINT AND BOIL FOR 2 MINUTES. THE AGAR FLAKES SHOULD HAVE DISSOLVED, CHECK THEY HAVE BY PUTTING SOME ON A METAL SPOON. IF THEY HAVEN'T DISSOLVED YET KEEP BOILING

  • THE MIXTURE WILL THICKEN SLIGHTLY BUT SHOULD STILL BE RUNNY

  • POUR IT INTO THE STRAWBERRY TOFU MIXTURE, ADD THE PEPPER AND BLEND ONCE MORE

  • POUR INTO 4 RAMEKINS

  • CHILL FOR AT LEAST 30 MINUTES BEFORE SERVING

*THERE IS A DIFFERENCE BETWEEN SILKEN AND FIRM TOFU SO BE SURE TO USE SILKEN FOR THIS RECIPE. I FIND CLEARSPRING PRODUCES THE BEST SILKEN TOFU IN THE UK