300 grams silken tofu
3 leaves gelatine (silver grade)
1/3 cup honey (I used blue borage)
finely grated zest and juice of 1 large lime
½ cup thick coconut cream
lime wedges for garnish
Parfait: Put the tofu in a food processor and process until smooth then transfer to a large bowl. Soak the gelatine in a dish of cold water for 5 minutes. Place the honey in a small saucepan, bring to the boil then take off the heat. Squeeze out the excess water from the gelatine and add to the hot honey, whisking until smooth and dissolved. Stir the honey, zest and lime juice and the coconut cream into the tofu. Pour the mixture into serving glasses, cover and refrigerate for at least 2 hours until set.
To serve: Top each parfait with a spoonful of papaya and a lime wedge.
Silken tofu: also known as soft tofu, this is undrained tofu (made from pressing the curds of fermented soy milk) and has the highest moisture content of all fresh tofus. Available from Asian food stores and good supermarkets.