Vegan White Chocolate and Raspberry Crème Brulee
Creamy, yet cream-free. This dreamy, no-gluten Vegan White Chocolate and Raspberry Crème Brulee recipe makes a delish dessert to end any meal or dinner party. Made with Cauldron Extra Firm Tofu, blitzed with yoghurt until creamy, this indulgent, gluten-free tofu dessert will dazzle your tastebuds.
Made with our Extra Firm Plant-Based Tofu
Ingredients:
100g Cauldron Extra Firm Tofu
75g vanilla soy yoghurt
1 tbsp. icing sugar
70g vegan white chocolate
75g frozen raspberries
To serve (optional)
2 tsp. granulated sugar
Our tip
For a seasonal twist why not try this recipe with frozen blackberries for an autumnal change.
Method:
Place the Cauldron Extra Firm Tofu, vanilla yoghurt and icing sugar into a food processor. Blitz for 2 minutes. Scrape down the sides of the blender and blitz for a further 2 minutes.
Break the chocolate into squares and place into a glass bowl. Place the bowl over a pan of simmering water and gently melt.
With the blender running, slowly pour the melted chocolate into the tofu mix in a steady stream. Scrape down and blitz again.
Divide the frozen raspberries between 2 ramekins. Top with the white chocolate crème brulee mix. Place in the fridge for a minimum of 2 hours to chill.
To serve (optional)
Scatter a teaspoon of sugar over the top of each chilled crème brulee. Brulee the top using a cooks blow torch (alternatively place under a hot grill to caramelise). Allow to cool slightly before serving.
Our tip
For a seasonal twist why not try this recipe with frozen blackberries for an autumnal change.
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
