YOUR SOLIN GENERATED RECIPE
Cacao Protein Mousse with Sliced Nectarines
Blended silken tofu and dark cacao create a velvety mousse topped with fresh nectarine slices for a luscious, creamy finish.
INGREDIENTS
250 grams Silken Tofu
28 grams Soy Protein Isolate
10 grams Unsweetened Cacao Powder
75 grams Fresh Nectarine
30 milliliters Unsweetened Soy Milk
PREPARATION
Drain the silken tofu and place it in a high-speed blender or food processor.
Add the soy protein isolate, cacao powder, and soy milk to the container.
Blend on high speed until the mixture is completely smooth and aerated.
Transfer the mousse to a bowl and refrigerate for at least 30 minutes to set.
Slice the nectarine and arrange the pieces over the mousse before serving.