Peach and tofu melba

Name: Peach and tofu melba
Ingredients: 4 peaches; 30 ml/2 tbsp caster (superfine) sugar; 700 g/1 lb 6 oz silken tofu; 50 g/2 oz/½ cup icing (confectioners’) sugar; 2 vanilla pods (beans) raspberries, to decorate; 60 ml/4 tbsp soya yogurt, to serve; 300 g/11 oz/scant 2 cups fresh or frozen raspberries; 105 ml/7 tbsp apple juice; 2 drops vanilla essence (extract)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

The use of silken tofu means this delicious dish retains the richness of cream but without the fat. Peach Melba has become one of the world’s favourite desserts and is the inspiration for this fabulous dairy-free version. You do need to use fresh as opposed to canned peaches, as they lift it to a very special dish.

Ingredients

4 peaches
30 ml/2 tbsp caster (superfine) sugar

Dessert
Vegetarian
Gluten-free

Method

Place four wide, individual serving glasses in the freezer to chill. Meanwhile place the whole peaches in a pan and add just enough water to cover. Add the sugar and the vanilla pods. Bring to the boil, lower the heat and simmer gently for 10 minutes. Remove the peaches from the pan with a slotted spoon and set aside.
Leave the peaches until they are cool enough t