Tofu and peach cream with mint scent and licorice caramel


  • 250 g natural tofu
  • handful of fresh mint leaves
  • fruit liquor at choice
  • teaspoon of licorice powder
  • 2 sachets of caramel topping
  • 100 g brown sugar
  • jar of peaches in syrup Cascina San Cassiano


Cooking instructions:
mix tofu and mint leaves with a mixer and put it aside; then mix the peaches with their syrup and put them in a saucepan. Add sugar and cook till they become dense, like a jam. When the peaches are cold add the tofu. If you prefer a finer texture, mix everything again with a blender. Pour the mixture into 6 little bowls and keep in the fridge for at least 3 hours. Add the licorice powder to the caramel, including some liquor to make the topping more fluid, and distribute on top of the cream.

Author: Serena
Blog: L’omin di panpepato

Cascina San Cassiano s.r.l.

Corso Piave, 182 – 12051 Alba (CN)  ITALY

Tel: +39 0173 282638 – Fax: +39 0173 287361

P.IVA 02657120040