Tofu Strawberry Popsicles

Method

1. Preheat the oven to 180°C/350°F/Gas mark 4.
2. Blitz the tofu in a food processor with the corn syrup for 3-4 minutes until very smooth.
3. Meanwhile, gently heat the soy cream with the vanilla pod for 3-4 minutes but do not boil. Add the sugar and stir until dissolved.
4. Remove the vanilla pod, split in two and scrape the seeds out adding them back into the soy cream. Add the vanilla extract. Allow to cool for 5 minutes. Add to the tofu along with the xanthan gum and blitz until smooth.
5. Remove the rind from the orange using a vegetable peeler taking care not to remove any white pith. Cut into very fine strips. Place on a baking tray and place in the bottom of the oven for approximately 30 minutes until thoroughly dried out.
6. Allow to cool then crush into tiny pieces. Mix with 15g of the caster sugar.
7. To make the crumble, sieve the flour and 30g of the sugar into a bowl then rub in the margarine to make breadcrumbs. Place on a baking sheet and cook for approximately 10 minutes until golden brown and crunchy. Set to one side.
8. Finely dice 4 of the strawberries and place equal amounts in the tips of the lollipop moulds. Thinly slice 4 of the strawberries and place the slices around the bottom part of the moulds. Carefully pour in the tofu cream. Place the lollipop stick in the moulds and freeze overnight.
9. Before serving, melt the chocolate for 20-30 seconds in the microwave. Remove the popsicles from the moulds, dip the tip part of each one in the melted chocolate then into the orange crumble.
10. Allow to set for a minute or two then enjoy!