Raspberry Mousse

This is a recipe from Whole Foods, but to be fair, I think it’s more like pudding than mousse. I changed the quantities slightly, using all juice instead of a mix of juice and water (my juice was from concentrate, though), which helped compensate for the extra tofu in my version (I didn’t want to leave just a few ounces in the package). I really liked this dessert, but the Little Prince was not convinced, and the Engineer doesn’t like raspberries to begin with. I garnished it with chocolate shavings and pomegranate arils that I had in the fridge, since I didn’t have fresh raspberries.

1 cup berry blend 100% juice
½ cup vegan cane sugar
¼ cup cornstarch
1/8 tsp. fine sea salt
2 cups (from two 6-oz. packages) fresh raspberries, divided (I used frozen raspberries that I thawed)
14 oz. silken tofu (refrigerated variety), drained (I used 16 oz.)
1 ½ oz. dark chocolate, shaved with a vegetable peeler

In a medium pot, whisk together juice, sugar, cornstarch and salt and bring to a simmer over medium heat, whisking often. Reduce heat to medium-low and cook 30 seconds more, whisking constantly; remove pot from heat. (Juice mixture will be very thick.)

In a food processor, purée 1 ½ cups raspberries and the tofu until creamy and smooth. Add juice mixture and process until well combined. Spoon mousse into small dishes or a serving bowl, cover and chill until very cold, 4 to 6 hours.

Garnish with chocolate shavings and remaining ½ cup raspberries. Serve immediately.