Ingredients (for 3 servings):

• 200 g of diced tofu @Natura&Bontà
• 100 ml of mandarin juice
• zest of 1 mandarin
• 2 heaped tablespoons of tapioca starch
• 100 ml of oat milk
• 70 ml of coconut cream or vegetable cream
• 60 g of brown sugar + 20 g for caramelizing

Procedure

• Blend the tofu with the mandarin juice in a high-speed blender until very smooth.
• In a saucepan, heat the oat milk with the sugar, coconut cream, sugar and starch.
• Add the tofu cream to the mixture, return to the heat until boiling, taking care to stir continuously to avoid lumps forming.
• Remove from heat and divide evenly into three molds and let cool to room temperature. Once the cream has cooled, place the molds in the refrigerator for at least 4 hours.
• Just before serving, remove the molds from the refrigerator. Sprinkle an even layer of brown sugar over each one and burn it with a blowtorch, or caramelize in the oven with the grill until the sugar begins to melt and a caramelized layer forms.
• Let it rest for a few minutes until it has cooled slightly, before serving.