With just 4 ingredients, you get ultra-soft and smooth creams, ready in minutes.
For an even more indulgent treat, you can add fresh seasonal fruit, such as raspberries, to the bottom of the small pots just before pouring in the cream.
Ingredients
300g of silken tofu
150g of white chocolate
50g of almond butter
7 g of UBEYA powder
Preparation
Melt the white chocolate in a double boiler. When it is partially melted, remove from the heat and let it melt gently.
In a tall container, pour the silken tofu, almond butter and sifted UBEYA powder.
Add the melted chocolate and then blend using an immersion blender for 1 to 2 minutes until you obtain a smooth and slightly airy texture.
Pour the mixture into small glass jars.
Place in the refrigerator for a few hours before serving.
Recipe note
Silken tofu has a neutral taste and produces a very smooth and creamy texture. It is readily available in Asian grocery stores, organic shops, and supermarkets.