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Tufu and blueberry Brulee

June 29, 2009

Blueberry season approaches – hurrah!

1 tablespoon kirsch (optional)

225g fresh (or thawed frozen, or drained canned blueberries)

225g silken tofu

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

50g mixed nuts, lightly toasted

100g demerara sugar

If using kirsch, marinate half the blueberries in it overnight.

Put the tofu, maple syrup, vanilla extract and 100g of the blueberries in a bowl and blend until smooth

Reserve 8 blueberries, and divide the rest among the 4 ramekins. Top up with the tofu mixture. Sprinkle with the toasted mixed nuts and chill for an hour.

Meanwhile melt the sugar in a small pan. When dissolved and turned a caramel colour, pour a thin layer onto each ramekin. Chill again for an hour.

Serve decorated with the left over blueberries. & Vegetarian & Vegan recipes from the kitchen of a vegetarian chambres d’hotes in the Limousin region of France
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