I love cherries especially local ones. I start seeing cherries at farmers markets in May. Sadly, their season is short and ending now here in San Francisco. I bought a lot of them to eat but it seems I bought too much to eat them fresh! I can freeze or make something with them. I posted a cherry coconut jelly recipe before and wanted to try something new.
I’m making cherry cheesecake mousse using tofu today. It’s thick and creamy and has a nice cherry flavor.
It’s easy to make and doesn’t require too many ingredients. Let’s begin! I’ll show you the step-by-step instructions here but you can find a list of the ingredients and a shorter version of the recipe at the bottom of this blog.
- Soak almonds overnight. Almonds get plumped and soft. The almond on the left are the ones soaked overnight.
2. Boil tofu for five minutes. This will help remove “tofu” smell.
3. Cool down tofu in a colander.
4. Mix kudzu root power and water and set aside.
If kudzu root power is lumpy like the one below, crush it with a mortar.
You want to use kudzu root powder like this.
Mix powder and water well.
5. When tofu is cooled down, blend all mousse ingredients until it becomes smooth. If it’s too thick, add some water so it’ll blend.
6. Pour mousse mixture into a pot and add kudzu mixture. Cook over low heat. Keep stirring. If you don’t, it’ll be lumpy.
7. When the mixture gets thicken (until you can see the bottom of the pot), remove from heat. This takes 15-20 minutes.
8. Pour the mixture into a container/pan to cool down. When it cools down a bit, put it in the refrigerator for a couple of hours.
When it’s cooled down, it gets thicken. You can scoop the mousse into a cup or a plate. I am using cold sake cups for presentation. 🙂
You can also put it in disposal cups to take to a potluck (which I did)!
I hope you give a try!
- *Mousse Mixture
- ½ pack soft tofu (approximately 6-7 oz. - 200g)
- ¾ cup pitted cherries (fresh or frozen)
- ⅓ -1/2 cup almonds
- 2 tablespoon lemon juice
- 4 large dates
- Some water (optional)
- *Kudzu Mixture
- 1 tablespoon kudzu root powder
- 2 tablespoon water
- Soak almonds overnight.
- Boil tofu for five minutes. This will help remove "tofu" smell.
- Cool down tofu in a colander.
- Mix kudzu root power and water and set aside.
- When tofu is cooled down, blend all mousse ingredients until it becomes smooth. If it's too thick add some water so it'll blend.
- Pour mousse mixture into a pot and add kudzu mixture. Cook over low heat. Keep stirring.
- When the mixture gets thicken (until you can see the bottom of the pot), remove from heat. This takes 15-20 minutes.
- Pour the mixture into a container/pan to cool down. When it cools down a bit, put it in the refrigerator for a couple of hours.
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