A fresh dessert made with this season fruit. Simple and very refreshing.
Full size (served in the dish) :
Scramble a small block of momen tofu (firm tofu), add 4 tbs of flour, 1 tbs of potato starch, 3 tbs of almond oil, vanilla extract and a little rum. Add enough water to get a batter nearly liquid.
Rinse a few fruits and roll them in sugar. Place in the dishes. Cover with batter. Bake (about 40 min, not too hot). It’s not totally firm but top should be golden. Let cool. Serve the next day, chilled.
Out of the mold. Sprinkle a little vanilla sugar on top.
The contrast of the flavorful tart fruit and the soft creaminess of tofu is delicious.