For 2-3 servings: 400 g silken tofu 4 tablespoons raw sugar 1 teaspoon vanilla essence 1.5 teaspoons locust bean gum (carob gum) Blend the silken tofu with vanilla essence until smooth. Put 4 tablespoons of sugar in a saucepan, on low heat, melt it until it gets a nice amber color. Put a little bit of caramel on a piece of baking paper. Allow to cool then crush it. Use it to decorate the pudding. Let the rest of the caramel on low heat and add about a quarter of the amount of tofu. Stir until the caramel has incorporated into tofu. Mix with the remaining tofu and carob gum. Pour into cups and refrigerate for at
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28 May, 2015
Caramel puddingBudinca cu caramelCreme caramel
