We just returned from celebrating my mom’s 80th birthday in the Quebec Laurentians. Just a small gathering of immediate family – you know, 70 or so of us (gotta love those French Canadian, Irish Catholic fusions).
As things would have it, it was a picture perfect weekend for mom – stunning blue skies, brilliant snow filled mountains, and plenty of sugar happy grandchildren running amuck. We were reunited with family we don’t get to see nearly as often as we’d like, and although the time seemed to pass in a flash, as these things often do, it was a pretty wonderful visit.
On to today’s project.
I have to say, this pudding turned out even better than I had hoped (some experiments work – some really don’t).
The texture is remarkably similar to that of a traditional dessert pudding with a smooth, silky quality and a burst of chai flavourings and blueberry bliss in every bite.
Be sure to read the cooking notes below for best results. Enjoy!
250 grams silken tofu (about 2 cups)
1 + 1/2 cups blueberries, thawed and drained if using frozen
2 Tbsp agave
2 Tbsp palm sugar
1 Tbsp corn starch
1 tsp ground cinnamon
1 tsp orange zest
1/2 tsp ground cardamon
1/2 tsp ground clove
1/2 fresh grated nutmeg (it’s easy to grate and tastes delicious)
I have used my own spices to create a chai blend here but if you have a favourite Chai tea, you could substitute 1 heaping tablespoon or so in place of the cinnamon, cardamon, clove and nutmeg. The only difference is that you may taste the grittiness from the ground tea leaves and spice bits. I have tried this version as well and while I love the taste of the spice pieces, the abrasive quality of the bits started to wear on me after a while. If you are not bothered by that textural quality, it’s a very tasty version as well.
If you are working with frozen berries, be sure to thaw and drain them first. If you use them from frozen they will defrost in the pudding and leave a puddle of water.
Begin by draining excess liquid from tofu in a colander (you can use the back of a spoon to help expel liquid).
Place all ingredients together in a blender or food processor and blend until smooth.
Pour into individual serving dishes and refrigerate for at least one hour before serving.
Garnish with mint and a couple of blueberries, as desired.