Tofu paskha with black currants and coconut glaze

Silken tofu, Coconut cream, Black currant, Lemon, Water, Gelatin, Stevia, Vanilla, Coconut milk (unsweetened), Coconut paste, Stevia, Vanilla

Freeze: 2 h. Chill in the refrigerator: 1 h. Mix: 5 min. Blend or grind: 5 min. Bake in the microwave: 5 min. Mix: 2 h. Let it stand: 5 min. Heat on the stove: 5 min. Cool down: 5 min.

Curd base

Cover the gelatin (5 g) with water (20 g) and leave it to bloom. Blend the silken tofu (500 g).

Add the coconut cream (150 g) and lemon juice (45 g), then blend again. Add the black currants (100 g), stevia (to taste), and vanilla (to taste), then blend until smooth.

Melt the gelatin in short microwave bursts and stir it into the mixture. If needed, grease the mold with coconut oil. Transfer the mixture to a mold and freeze it for 2 hours. Before serving, move the paskha to the refrigerator for 1 hour.

Coconut glaze

Combine the coconut paste (50 g), unsweetened coconut milk (80 g), stevia (to taste), and vanilla (to taste), heat gently until smooth, and cool slightly. Decorate the chilled paskha with the glaze.