Tofu paskha with black currants and coconut glaze
Silken tofu and coconut cream provide protein and a smooth fat base, while black currants add fiber and polyphenols. The berry mixture is creamy with a gentle tartness, and the thin coconut glaze deepens its aroma. Thaw the dessert gradually in the refrigerator after freezing.
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.
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