Sweet cream Yin and Yang

For 8 people

Vanilla cream
250 g of tofu to the natural
150 g of wheat malt
grated rind of 1 lemon
1 pinch of vanilla powder
1 pinch of salt
cocoa powder (to decorate)

Cocoa cream
300 g of millet
approximately 500 ml of milk rice
4 tablespoons of wheat malt
4 tablespoons unsweetened cocoa powder
1 pinch of salt
1 tbsp sunflower oil
rice milk to taste
dehydrated coconut flakes (to decorate)

This is an original way of cooking tofu and the millet, unusual and appetizing cooking them as desserts ... from finally present together creatively exploiting the contrast of their respective colors.

Vanilla cream
Blend tofu with malt, lemon zest, vanilla and salt until smooth and velvety.

Cocoa cream
Using a big fine colander thoroughly clean the millet under running water and pour into a low, wide pot, toast briefly in sunflower oil.
Cover with rice milk and, after adding a pinch of salt to bring out the sweet flavor, simmer over low heat and a covered pot for 45 minutes, adding more milk if necessary.
When the millet becomes very soft, remove from heat and blend it with a blender.
Add the malt and cocoa powder and blend again until the mixture is smooth and homogeneous: in case the cream is too thick add a little more milk rice and/or malt extract and blend again.
Let cool before serving.

Final presentation of the cake
Place the two creams separately on individual plates for desserts: using a pastry bag or syringe for cakes creates two crescents that intersect each other, then decorated the plate with a light dusting of cocoa powder in the where is the vanilla custard with flaked coconut (or icing sugar) where is the Chocolate custard so that it is a nice color contrast consists of a touch of yin in yang and a touch of yang in yin.