Brown Sugar Raisin Shots
Chef David Jensen
The creamy texture of these individual parfaits comes from silken tofu, making this dessert dairy-free. It makes a sweet treat for vegan customers, but the old-fashioned flavors of molasses, brown sugar and raisins have wide appeal for all dessert lovers.
½ cup raisins
1 cup boiling water
1 package (12-oz.) firm silken tofu
5 tbsp. dark brown sugar
2 tsp. molasses
1/8 tsp. salt
2 tsp. lemon juice
2 tbsp. unsalted butter
10 disks (1/4- to ½-in. thick each) vanilla sponge cake (cut to fit inside 6-oz. tall juice or parfait glasses)
Sweetened whipped cream, optional
1. Measure raisins into small bowl. Add boiling water and let stand until raisins are
plumped, about 10 minutes. Drain, reserving raisins.
2. In food processor, blend tofu, brown sugar, molasses, lemon juice and salt until
3. In small skillet or saucepan over medium heat, melt butter until just beginning to
brown. With food processor motor running, pour browned butter into tofu mixture.
4. Set out five 6-ounce tall juice or parfait glasses. Place a circle of sponge cake in
bottom of each glass. Drizzle a small amount of rum over cake; place several
plumped raisins on top. Top cake circle with several tablespoons tofu mixture.
Place another circle of sponge cake on top of tofu mixture and drizzle with rum; top with several more raisins, reserving some for garnish. Spoon in
remaining tofu mixture. Refrigerate least 30 minutes to firm up and chill.
5. To serve, to each parfait with plumped raisins and if desired, whipped cream.
Photograph courtesy of The Soyfoods Council