Pistachios & Pumpernickel Crunch On Ginger Tofu Mousse – DelicioUS!

Name: Pistachios & Pumpernickel Crunch On Ginger Tofu Mousse – DelicioUS!
Ingredients: Step 2 Let cool. Drain silken tofu in a fine sieve. Puree tofu, ginger syrup, yogurt and guar gum with a hand blender. Place the cream in the refrigerator for about an hour.; Step 3 Remove pistachios from the shells. Chop the pistachios and pumpernickel. Melt the butter and roast the pistachios and pumpernickel. Mix with cocoa nibs.; Step 4 Take the tofu cream out of the refrigerator. Shape the cream with two tablespoons and place onto a plate. Sprinkle with the pistachios and pumpernickel crunch; drizzle with rice syrup.; Step 5 Garnish with mint and serve immediately.

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The Pistachio and Pumpernickel Crunch Ginger Tofu Mousse is a unique dessert that showcases tofu's ability to adapt to sweet flavors. This dish combines

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Ingredients

Step 2 Let cool. Drain silken tofu in a fine sieve. Puree tofu, ginger syrup, yogurt and guar gum with a hand blender. Place the cream in the refrigerator for about an hour.
Step 3 Remove pistachios from the shells. Chop the pistachios and pumpernickel. Melt the butter and roast the pistachios and pumpernickel. Mix with cocoa nibs.
Step 4 Take the tofu cream out of the refrigerator. Shape the cream with two tablespoons and place onto a plate. Sprinkle with the pistachios and pumpernickel crunch; drizzle with rice syrup.
Step 5 Garnish with mint and serve immediately.