Ingredients

  • base:
  • 1 cup couscous
  • 2 cups of apple juice
  • 1 tsp vanilla essence
  • filling:
  • 160 g cube tofu
  • 80 ml apple juice concentrate
  • 300g-350g blueberries (fresh or frozen)
  • 2 tsp agar (agar flakes)
  • 12 in flan dish (metal, glass or ceramic)

Method

  • Wash the couscous, drain and place in a pot with the apple juice and vanilla essence. Bring to the boil. Place a lid on top, lower the heat and simmer for 3 minutes.
  • Allow to sit with the lid on top for 10 minutes. Stir well.
  • Oil first then rinse the flan dish with water. Press the couscous mixture into the dish with dampened fingers, bringing the mix up the sides of the dish.
  • Chill in the fridge for 2 hours until set.
  • Blend the tofu along with 30 ml (1 fl oz) of apple juice concentrate until smooth. Spread evenly over the couscous base.
  • Wash the blueberries and arrange evenly on top of the tofu.
  • Place the agar-agar and 50 ml (1 ¾ fl oz) apple juice concentrate and 55 ml (2 fl oz) water in a pot. Bring to a boil, lower the heat and simmer for 3 minutes.
  • Allow to cool slightly.
  • Spoon the agar jelly over the fruit. Allow to cool thoroughly before serving.

Notes

Lorraine's tips: Agave syrup can be used instead of the apple juice concentrate. Raspberries also work well. Custard or soy custard can be used instead of the tofu cream