Ingredients ½ cup raisins
1 cup boiling water1 (12-ounce) package firm silken tofu
5 Tablespoons dark brown sugar
2 teaspoons molasses
1/8 teaspoon salt
2 teaspoons lemon juice
2 Tablespoons unsalted butter
10 ¼-½ inch thick disks of vanilla sponge cake (the disks should be roughly the size of the inside of 6-ounce tall juice or parfait glasses)
Dark rum
Sweetened whipped cream as a garnish
Instructions Measure raisins into a small bowl.
Add boiling water and let stand until raisins are plumped, about 10 minutes.
Drain, reserving raisins. In food processor, blend tofu, brown sugar, molasses, lemon juice and salt until smooth.
In small skillet or saucepan over medium heat, melt butter until just beginning to brown.
With motor running, pour browned butter into the tofu mixture. Set out 5 (6-ounce) tall juice or parfait glasses. Place a circle of sponge cake in the bottom of each glass.
Drizzle a small amount of rum over the cake. Place several raisins on the cake.
Top the cake circle with several tablespoons of tofu mixture.
Place another circle of sponge cake on top of the tofu mixture and drizzle with rum.
Place several more raisins on top of the cake, reserving some for garnish.
Spoon in remaining tofu mixture.
Chill at least 30 minutes.
To serve, decorate the top of each “shot” with sweetened whipped cream and plumped raisins.
Notes Makes 5 servings