Mango And Banana Tofu 'ice Cream' With Raspberry Fruit Leather

Total Time: 32 hrs Preparation Time: 24 hrs Cook Time: 8 hrs

Ingredients

• Servings: 4
• 200 g silken tofu
• 300 g mango pulp (to ensure the best flavour, make sure the fruit is very ripe)
• 150 g sugar syrup
• 1 orange
• 200 g bananas
• 500 g fresh raspberries or 500 g frozen raspberries
• sugar (optional)

Recipe

• 1 blend together the tofu, bananas and mango until smooth.
• 2 heat glucose syrup slightly.
• 3 stir into blended ingredients.
• 4 finely grate the orange, squeeze the juice, and add to the mixture.
• 5 freeze in an ice-cream maker, according to manufacturer's instructions.
• 6 if ice-cream machine is unavailable, freeze the mixture in a bowl, allow to semi-freeze and beat again with electric beaters.
• 7 allow to freeze again until firm and beat again.
• 8 serve with raspberry leather and fresh fruits of your choice.
• 9 to prepare the raspberry fruit leather, blend the raspberries and sieve through a fine strainer.
• 10 if adding sugar to sweeten, add to the puree and heat until the sugar is dissolved.
• 11 spread in a thin layer on a silpat (silicon baking sheet available in speciality baking stores).
• 12 place on a baking tray.
• 13 allow to dry in a low oven with the door ajar.
• 14 leave until the raspberry fruit leather can be peeled off the silpat- approximately 6 hours or overnight.
• 15 tear or cut into pieces to serve.
• 16 store in an airtight container for upto 1 week.