Feijoa Ginger Custard Clouds
(Serves two hungry people or 4 modest serves)
300g Silken Drained Tofu ( you can use any tofu but the softer the better).
1 Tsp Lemon Juice
1 C of Cooked Feijoas drain liquid ( skins included - see above)
1-2 Tbsp of Agave Syrup or Honey
1/2 Tsp Ginger Powder
Blend until velvety smooth. Put into your ramekins and chill in the fridge. It will thicken up a little and set as it chills.
Top with extra Feijoas and something crumbly like Granola.
