Serves 4

Ingredients :

• 210 g (7 oz) silken tofu
• 1 pinch of vanilla powder
• 1 pinch salt
• 3 drops of bitter almond extract
• 120 g (4 oz) of powdered sucanat
• 125 ml (1/2 cup) soy milk
• 125 ml (1/2 cup) water
• 5 ml (1 tsp) agar-agar (plant-based gelatin)

Preparation

Combine the silken tofu, vanilla, salt and almond extract in a blender

Dissolve the sucanat with soy milk in a saucepan, over a gentle heat

Bring the agar-agar and water to a boil and let it simmer for 1 minute

Combine all the ingredients in a blender and leave to cool on a baking tray

Once the mixture has cooled down, whip it up once more in a blender, to obtain a smooth, creamy finish.