| ||1 || cup frozen blueberries, at room temperature (measure before thawing) |
| ||6 || oz. (about half a box) firm or extra-firm silken aseptic-pack tofu, such as Mori-Nu, drained of any excess liquid |
| ||~ || Dash of salt |
| ||3 || Tbsp. agave nectar or maple syrup |
| ||1 || tsp. lemon juice |
| ||¼ || tsp. lemon extract (optional) |
| ||⅓ || cup water or fruit juice, as needed |
| ||1 || tsp. agar powder |
| ||1 || Tbsp. arrowroot |
- Gently strain juice away from berries and measure; you’ll need approximately ⅓ cup of juice. If more liquid is needed, use water or a complementary fruit juice.
- Blend drained berries, tofu, salt, agave, lemon juice, and lemon extract in a food processor till creamy, 30 to 60 seconds.
- In a cup, stir together 1 tablespoon of the blueberry juice and the arrowroot and set aside.
- In a small saucepan, whisk together remaining juice and the agar powder. Bring to a boil over medium-low heat and simmer for about 30 seconds, stirring occasionally, then reduce heat slightly. Pour in the arrowroot mixture in a steady stream and stir constantly till mixture becomes very thick and is no longer opaque, about 1 minute.
- Remove from heat and with a heat-proof spatula, pour the mixture into the food processor with tofu mixture. Blend till creamy, scraping the sides of the bowl a few times. Scrape mousse into a container, cover, and put in refrigerator to set, 1 to 2 hours.
- Whip slightly with a whisk or fork before loading into a pastry bag for piping.
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