- 2 x 297 g silken tofu packs
- 1/2 cup good-quality coffee
- 40 g cocoa powder
- 55 g caster sugar
- 200 g mixed frozen berries
- 50 g icing sugar
- 1/2 lime or lemon, juiced
- 1 T berry juice
- 50 g hazelnuts, toasted
Place the tofu, coffee, cocoa powder and caster sugar in a blender and pulse to combine until glossy and smooth.
Spoon into cups or individual moulds and chill overnight.
Place the frozen berries in a bowl, along with the icing sugar, lemon or lime and berry juice. Purée using a hand blender. Pour into a freezerproof container and freeze until set.
Sprinkle the toasted hazelnuts over the mousse and serve with a spoonful of iced berry sorbet on the side.
Cook’s note: Add a splash of soya milk to loosen the mousse mixture if necessary.