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Tofu berry brûlée serves 4
300g/11oz silken tofu
25g/1oz icing sugar
225g/8oz red berries, such as
strawberries, raspberries and
75g/3oz Demerara sugar
• Mix the tofu and icing sugar in a
blender, and purée until smooth.
• Stir in the fruits, then spoon into a
900ml/11⁄2pt ovenproof dish.
Flatten the top.
• Sprinkle the top with enough
demerara sugar to cover evenly.
Place under a very hot grill until
the sugar melts and caramelizes.
Chill before serving.
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