A week or so back, I went to check out the contents of the freezer. You know, how some food tubs and packets of frozen peas and puff pastry can fall right to the bottom of the freezer and get forgotten about, well a tub of homegrown raspberries from the garden was one of those things. Well I decided to make use of them now. I've enjoyed them in Smoothies, in muffins and a vegan tofu dessert - a Raspberry and Rose Mousse to be more specific. I've made a raspberry mousse before for my Raw Coconut and Date Tartlets, but as I had some tofu to hand, an old fashioned tofu mousse it was to be. Its been yonkies since I have had a mousse made with tofu.
It is not particularly airy or whipped light, but it's not heavy either. It is just right, super smooth. It was rather nice, especially after a heavy meal. You could taste the real pippy raspberry flavour, but also a little rose - not overpowering at all. I am not, and never have been a girly girl that goes gaga over the colour pink, but here in this dessert it was quite pretty.
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