- 300g/11oz silken tofu
- 25g/1oz icing sugar
- 225g/8oz red berries, such as strawberries, raspberries and redcurrants
- 75g/3oz Demerara sugar
- Mix the tofu and icing sugar in a
blender, and purée until smooth.
- Stir in the fruits, then spoon into a
900ml/11⁄2pt ovenproof dish.
Flatten the top.
- Sprinkle the top with enough
demerara sugar to cover evenly.
Place under a very hot grill until
the sugar melts and caramelizes.
Chill before serving