2c. silken tofu
1 c. soy milk
1/2 c. sugar
1 t. lemon zest
3 T. almond flavored liqueur
1 pkg. unflavored gelatin
Soften gelatin in 2 generous T. water. Place tofu in blender and blend until creamy. Bring soy milk, sugar, and lemon zest to a simmer in a saucepan over medium heat. Remove from heat. Whisk tofu, softened gelatin, and liqueur into the heated soy mixture.
Pour tofu mixture into 4 oz. custard cups and place them in the refrigerator until firm. (At least 4 hours.)
Serve with your favorite fruit and chocolate sauce.