- Prep
- 15 min
- Total time
- 15 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 190 kcal
Quick summary
“This light and protein-rich dessert combines the creamy neutrality of whipped silken tofu with the striking acidity of fresh passion fruit. Hydrated chia seeds provide natural structure without the need for gelatin.”
What you need to know
- Soft silken tofu blended in a blender achieves a velvety texture identical to a fine mousse.
- The chia seeds absorb the liquids and form a firm gel during the rest in the refrigerator.
- The pure acidity of the passion fruit perfectly balances the sweetness of the condensed milk and yogurt.
Ingredients
Main
- g Soft silken tofu
- g Whole milk plain yogurt (vanilla flavor, unsweetened)
- cup (120ml) Passion fruit pulp (fresh or frozen)
- cup (60ml) Sweetened condensed milk (or sweetener to taste)
- xícara (40g) Chia seeds
- teaspoon Vanilla extract (optional)
- pinch Salt (a pinch)
Instructions
Principal
- In a blender, combine the silken tofu, vanilla yogurt, 1/4 cup of passion fruit pulp, condensed milk, vanilla extract, and the pinch of salt. Beat until the mixture is completely smooth and homogeneous. This is the creamy base that defines the flan.
- Transfer the beaten mixture to a large bowl. Add the chia seeds and mix vigorously with a wire whisk. Make sure the seeds are well distributed to avoid lumps and ensure the desired texture.
- Divide the mixture into four individual jars, such as glasses or glass jars. Cover each jar and refrigerate for at least 2 hours. Ideally, let it rest for 4 hours or, preferably, overnight for maximum creaminess.
- Before serving, finish each portion with a spoonful of the remaining passion fruit pulp. If desired, add pomegranate seeds or shredded coconut for an extra touch of flavor and texture. Enjoy this chilled and nutritious delight.
Chef's tips
- Carefully drain all the water from the silken tofu packaging before placing it in the blender jar.
- Mix the chia seeds manually with a wire whisk after blending the base so as not to crush them.
- Respect the minimum rest of 4 hours in the refrigerator so that the chia reaches the ideal gel consistency.
Variations
- Decorate the cups with fresh pomegranate seeds to provide sweet crunch and a sophisticated look.
- Add 2 tablespoons of unsweetened dried shredded coconut to the mixture for a tropical profile.
- Finish each jar with fresh mint leaves and fine zest of lemon peel.
Substitutions
- Silken tofu can be replaced by fresh creamy ricotta or well-beaten cottage cheese.
- Traditional condensed milk can be swapped for skimmed condensed milk, honey, or xylitol to taste.
- Fresh passion fruit pulp can be replaced with 100% pure frozen pulp without added water.
How to store
Keep the individual cups covered with plastic wrap in the refrigerator for up to 4 days. Always keep under constant refrigeration to preserve the freshness and firm gelatinous texture of the chia.
Can it be frozen?
Não é recomendável congelar. Silken tofu suffers severe structural breakdown during freezing, separating water from the soy mass and leaving the mousseline with a spongy and curdled appearance.
What to serve with
Serve with a warm rustic passion fruit syrup drizzled on top, toasted almond slices, or thin tuile cookies.
Frequently asked questions
Can I blend the chia seeds in a blender with the initial cream?
Avoid over-processing the chia seeds. When beaten on the blade, they darken the vibrant color of the mousseline and release an earthy herbal flavor. The ideal is to add them whole with the whisk to the already smooth mixture.
How to make the mousseline even firmer without changing the ingredients?
Simply increase the refrigerated resting time to 8 to 12 hours (overnight) or add 1 more tablespoon of chia seeds, allowing the formation of a thicker hydrophilic mesh.
Is the characteristic soy flavor of tofu evident in this dessert?
Não. Soft silken tofu has a neutral flavor and acts exclusively as a body and creamy texture agent. The striking aroma and acidity of passion fruit entirely cover any trace of soy flavor.
What is the difference between silken tofu and traditional firm tofu?
Silken tofu is not pressed during manufacturing, retaining high moisture content and a gelatinous consistency similar to pudding. Firm tofu is dry and fibrous, resulting in lumpy cream if blended.
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