Elderflower & Raspberry Tofool

I’ve been at it again, foraging that is, this time out on a dog walk along the canal near 3 Mills Studios in East London where an abundance of elderflowers grow.

You’ll need to be quick if you want to find some as they tend to bloom late May / early June.

Elderflowers are poisonous in large quantities unless cooked so do be careful and also be careful to make sure it is actually an Elder tree you’re picking from as the flourished look very similar to that of numerous other trees and plants that you really don’t want to eat!

Check The Woodland Trust guidelines if you’re unsure.


Always follow the rule where you try a little first . . . With that in mind, I hope you enjoy this Summery dessert.



Serves 4


1 elderflower flourish (literally a quarter of what is in the above pic, elderflower is strong so you don’t need much)

300g of soft silken tofu

250g of raspberries

1 lemon

100g of caster sugar


Juice the lemon.

In a pan, heat the raspberries, (keep a few out for garnish) sugar, elderflowers and lemon juice until the raspberries melt in to a jam.

Put the tofu and raspberry/elderflower jam in to a blender, blend to mix.

Divide in to 4 small dessert bowls.

Put in the fridge to set for 30 minutes.




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