1. Put the edible gelatin in water and set aside to soak, while taking out the tofu and boil it in the pot
2. Add soy milk and stir tofu
3. Remove the soaked gelatin (10g), put it in the pot and continue heating and stirring the tofu
4. Pour the cooked tofu and soy milk into the blender and stir
5. Take it out of the blender, add the white chocolate and mix and stir
6. Use a decorator to squeeze it into the mold and put it in the freezer for 2 hours
7. Put the passion fruit jelly into a pot and cook, add 120g of white wine and add white sugar as appropriate
8. Then add 3g agar-agar and stir
9. Pour into the mold to cool and shape
10. Prepare 250g of mango, peel and cut into small pieces, put it in a blender
11. At the same time add 210g orange juice/15g white sugar and a little lemon juice, and stir
12. Take it out, and then filter it with a strainer for later use
13. Take out the shaped tofu mousse/passion fruit sandwich, and use jam and nuts to make the final garnish and embellishment
Tips:1. To prevent the lid of the mixer from being rushed up during mixing, press the lid with one hand
2. No white sugar is added, making this dessert very suitable for fat-reduced audiences.
