Weekend away in Bridgnorth implies that I don't bake for three entire days and that I therefore need (need) (NEED) to make something quick and easy and yummy and using the extra pretty cutlery and plates and cups that I bought for 50p at local car boot sale. Slice - blend - fridge - DONE. This is called (delicious) efficiency. Or (delicious) vegan + gluten-free strawberry mousse.
STRAWBERRY MOUSSE
120g (1 cup) strawberries, chopped
190g (1 cup) firm silken tofu
3 tablespoons rice syrup or other liquid sweetener
Cut the tofu into small bits and place it in a blender with the chopped strawberries. Blitz until everything is blended and well combined, then add the rice syrup and keep going until the mixture is smooth and creamy. Pour into two bowls/glasses and place in the fridge for at least two hours to set. Before serving, decorate with some more fresh strawberries and grated chocolate/cocoa nibs if you like.
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