Ingredients
For Lemon Curd:
1 cup soft silken tofu (Mori-Nu Brand by Morinaga)
1/2 cup maple syrup
1/4 cup coconut cream
zest of 4 lemons
1 tsp vanilla extract
1 tsp lemon extract
juice of 4 small lemons (approx. 1/3 cup)
1 tsp agar powder
1 tsp turmeric
For Whipped Cream:
1 can coconut milk*
2-3 tbsp maple syrup
1 tsp vanilla extract
* refrigerate coconut milk for several hrs. or overnight
Directions
For Lemon Curd:
- Strain tofu & put in food processor together with maple syrup, coconut cream, lemon zest, vanilla & lemon extracts & blend until smooth.
- Put lemon juice & agar powder into a small saucepan on medium heat & stir until agar is dissolved. If lemon juice starts to bubble before agar is dissolved, lower heat & continue to stir.
- Remove lemon juice from heat & add to lemon curd mixture while food processor is running.
- Transfer lemon curd to glass bowl or jar & refrigerate for several hours before serving.
For Whipped Cream:
- Open bottom of can, discard clear liquid & scoop out remaining coconut milk solids & whip until thick & fluffy. Add maple syrup & vanilla & whip until combined.
- Combine half of whipped cream into the curd for a lighter lemon mousse dessert. Use the rest to serve as topping and garnish with berries & kiwi.
