ingredients

Raspberry cream: 300 g of silky tofu (or goat cheese / sheep cheese) 200 g of raspberries 4 tablespoons of icing sugar 4 g of agar-agar powder a few drops of natural vanilla extract - raspberry jelly (from the organic shop if you do not have one in stock) - some gluten-free wafers

lemon cream: 60 cl of whipped cream with soy sauce of 2 lemons 2 tablespoons of icing sugar 4 g of agar-agar powder 1 or 2 pinch of tonka bean