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Dessert
6 servings
4 hours 30 minutes
0 minutes
Chef Tom Fraker
1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup granulated sugar
1/2 cup boiling water
1 (6 ounces) can frozen orange juice concentrate
12 ounces Melissa's organic tofu, soft texture (green label)
1 1/2 cups cool whip, thawed
3 Satsuma Tangerines, peeled and segmented
Mint
Place cold water in a small bowl and sprinkle with the gelatin. Let stand 1 minute to bloom.
In a standing mixer or blender, mix the sugar, boiling water and gelatin until the gelatin is dissolved. Blot tofu with paper towel. Add the orange juice and tofu and blend until smooth. Refrigerate until mixture mounds slightly when dropped from spoon. Gently fold in cool whip.
Fill 6 dessert dishes with the mixture and chill for 3 or 4 hours or until firm. Garnish with tangerine segments and mint leaves and serve.
Martini glasses filled with the mousse make a nice party presentation.
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