I have been playing with flavor variations on a basic vanilla vegan mousse. This one brings the bright sweetness of oranges together with vanilla, and reminds me of those creamsicle ice cream cups we used to buy from the neighborhood ice cream man in summers past. It is wonderful served in a parfait topped with fresh raspberries or strawberries, or you can make the almond cookie tartlet pictured above.
There are a number of recipes on the internet for tofu-based mousse. This one differs only in that I use both firm and silken tofu to give the mousse good body, which helps it stand up well to whatever flavors you choose to stir in.
No-fat Vegan Creamsicle Mousse
Stir together and chill until serving:
1 Recipe Basic vanilla Vegan Mousse
1 C no-sugar orange marmalade
Basic vanilla Vegan Mousse
1 container firm tofu, drained
1/2 container silken tofu, drained
a pinch of salt
1 to 2 TBSP. vanilla, to your taste
1/4 to 1/2 C maple syrup, agave, or honey, to your taste
You may add any number of extracts and flavors at this point. Try 2-4 TBSP Hershey’s Special Dark Unsweetened Cocoa, or some Amaretto! Use your imagination and enjoy! This makes about 3 cups.