Fearne Cotton: Fruit Whip Recipe

January 12, 2020 // How To Guides // BBQ and Picnic Recipes/ books/ breakfasts/ desserts

I created this dessert in a Mad Professor style. I had heard you could use silken tofu in puddings so got to work blending up different flavour combinations. Tofu is a perfect healthy base to replace the cream you would normally use in a dessert like this, and once set, it has a gorgeous, creamy, dreamy texture. It looks very alluring served up in a glass dish after dinner, but I sometimes eat it for breakfast as it’s packed with fruit, and the tofu is a brilliant source of protein. You can make it up to a day in advance, so it’s super-convenient, too.

List Of Ingredients
400g silken tofu
100g blueberries, plus extra to serve
2 ripe nectarines or peaches, halved and stones removed
10 dried unsulphured apricots
2 tbsp coconut oil, melted
100ml almond milk or coconut milk
Grated zest of 1 unwaxed lemon
Pinch of sea salt

Serves four

Method

Put all of the ingredients (except one of the nectarines) in the bowl of a food processor or in a high-speed blender and blitz until completely smooth. Divide the mixture between 4 small glasses, cover and chill for at least 2 hours.

When ready to serve, cut the remaining nectarine into little wedges. Top each glass with blueberries and wedges of nectarine and serve.