Tofu Pudding (Blancmange)

Instructions

1. Before You Start…Please note that this recipe requires 1 hour of chilling time. Gather all the ingredients. You‘ll need 5 ramekins that are 4 oz (120 ml) each.
2. Combine ⅓ cup boiling water and 4 gelatin sheets in a bowl or measuring cup. Whisk together until the gelatin is completely dissolved.
3. Cut 6.2 oz firm silken tofu into 1-inch cubes and add them to a food processor. Add 5 Tbsp honey and 1½ cups unsweetened soy milk and purée all together.
4. Transfer the mixture to a large bowl. Add the gelatin mixture and ½ tsp almond extract and whisk without making too many bubbles.
5. If you'd like your pudding to have an extra smooth texture, run the mixture through a fine-mesh sieve (optional).
6. Ladle the mixture into individual ramekins. Chill in the refrigerator until set, for at least 1 hour.
7. Meanwhile, make the strawberry sauce. Cut ½ lb strawberries into small cubes and mash with a fork or potato masher. Add 1 Tbsp honey and the juice from ¼ lemon.
8. When the pudding is set, run a knife around the pudding to loosen. Turn over onto a plate and shake gently to release the pudding. Pour the strawberry sauce on top and garnish with mint leaves and fresh berries on top.
9. You can keep the leftovers in the refrigerator for up to 3 days.