Brilliant Blueberry Parfaits

Brilliant Blueberry Parfaits

Servings: 8
Calories: 2797

Ingredients:

  • 3 cups Columbia Fruit frozen Wild Blueberries
  • 1 (12-ounce) package extra-firm silken tofu
  • 1 tablespoon lemon juice
  • ⅔ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon agar powder
  • 2 tablespoons water
  • 1 (14-ounce) can full-fat coconut milk
  • ¼ cup vegan butter or coconut oil
  • ½ cup maple syrup
  • 1 tablespoon vanilla extract
  • 2 tablespoons arrowroot powder
  • 1 teaspoon agar powder
  • Fresh blueberries for garnish (optional)

Preparation:

  • Let the blueberries sit at room temperature or microwave briefly to thaw completely.
  • Drain the tofu of any excess liquid and puree it in your food processor or blender until smooth.
  • Drain away any juice from the berries before tossing them in with the tofu.
  • Blend the two ingredients for 3 to 4 minutes, to fully combine them and achieve a smooth texture.
  • Add in the lemon juice and sugar, and process just to mix them in.
  • In a small dish, heat the agar with the water for 15 to 30 seconds in the microwave, just long enough to dissolve the agar (1 tbsp) and form a sticky, translucent jelly.
  • Don’t drag your feet at this stage: quickly get the agar mixture into your food processor or blender with the other ingredients and run the motor immediately, or the agar will solidify and create gummy lumps that will not dissolve.
  • Once everything is completely mixed in, spoon the mousse into any clear glasses that you wish to serve it in.
  • Let the mousse sit in the refrigerator for at least 2 hours to set.
  • After thoroughly chilling the mousse, prepare the maple crème by placing the coconut milk, butter or coconut oil, and maple syrup in a medium saucepan over moderate heat on the stove.
  • Once the butter or oil has melted, whisk in the vanilla, arrowroot, and agar (1 tsp), beating thoroughly to incorporate the powders without leaving any lumps remaining.
  • Cook until thickened and bubbles begin to break on the surface; 8 to 10 minutes.
  • Turn off the heat and let cool for about 30 minutes, stirring periodically to prevent a skin from forming on top.
  • If it is still too soft to hold its shape, let this mixture sit in the refrigerator for a few minutes to solidify.
  • Finally, pipe or drop dollops of the crème on top of your blueberry mousse.
  • Top with fresh berries right before serving, if desired.