Vegan White Chocolate and Raspberry Crème Brulee

Place the Cauldron Extra Firm Tofu, vanilla yoghurt and icing sugar into a food processor. Blitz for 2 minutes. Scrape down the sides of the blender and blitz for a further 2 minutes. 

Break the chocolate into squares and place into a glass bowl. Place the bowl over a pan of simmering water and gently melt.

With the blender running, slowly pour the melted chocolate into the tofu mix in a steady stream. Scrape down and blitz again.

Divide the frozen raspberries between 2 ramekins. Top with the white chocolate crème brulee mix. Place in the fridge for a minimum of 2 hours to chill.