Tofu and Chocolate Semi-freddo

method:

• In a food processor, add the Cauldron tofu, soya yoghurt and chocolate spread and process until well mixed.
• Rub together the almonds, flour and margarine in a large mixing bowl to make breadcrumbs. Add the lavender sugar.
• Using a non-stick frying pan over a medium heat, add the breadcrumb mixture and gently caramelise until crisp and golden brown – this takes about four minutes. Allow to cool and add chopped hazelnuts.
• Setting aside 3 tbsp of crumb mixture, add the remainder to the chocolate tofu and stir together well to combine.
• Line a deep 1lb loaf tin with cling film and spoon in the chocolate tofu mixture. Cover with clingfilm and freeze for four hours, until set.
• To serve, turn the semi-fredo out onto a plate and remove clingfilm. Garnish with lavender crumb mixture and serve with vegan cream.