The cream was made with 2 cartons of morinaga tofu, which I found in the Asian foods section of safeway/woolworths, vegetable oil, vanilla extract, caster sugar and a splash of soy milk. N.B. Make sure the blender is running while you pour in the oil.
I added the final touch by dusting it with a generous amount of cinnamon sugar.
The end result. Photo: courtesy of K from In the mood for noodles |
so so so good!
ReplyDeleteMushy, mushy goodness! Tempted to give this a go with a cashew cream. Just to make it even higher in fat, y'know ;)
ReplyDelete