and receive exclusive recipes and my latest vegan dishes and news.
Easy silken tofu pana cotta in a cherry chocolate sauce
Admittedly I ate it all by myself when I first made it but it's a great dish to serve at a dinner party.
When my friend told me that she made panna cotta, I thought I so have to veganise it! So I did a bit of research and came up with my own version. When I was in Montréal I bought a silken tofu dessert and I really liked it so I thought it should definitely work in a panna cotta as well. And the secret to its wobbliness are agar agar flakes (a jelly-like substance, obtained from algae, you normally get it dried). It tasted fantastic; an all vegan, dairy-free, delicious treat.
The consistency was just like the real thing!
Wobbly and melted in my mouth
INGREDIENTS (2 servings):
Tofu panacotta ingredients:
- 300g silken tofu
- 1 tbsp lemon juice
- 3/4 tsp vanilla extract
- 3/4 tsp almond extract (optional but recommended)
- 2 tbsp agave nectar
- 3 tsp agar agar flakes
Cherry chocolate sauce ingredients:
- 1 can of pitted cherries in light syrup
- 1 cooking chocolate rib
Add all tofu panna cotta ingredients into a blender and blend for about a minute. Then pour the contents into a pan and cook for about 5 minutes. This helps to gelatinise the mixture. Make sure you stir all the time so it doesn't burn. Pour into ramekins and put into the fridge for at least 1 - 1 1/2 hours. I was impatient and wanted to save time so I put mine into the freezer for half an hour and then I think another 15 minutes into the fridge. That should do the trick as well.
To make the cherry chocolate sauce drain the cherries but keep the syrup, it would be a shame to throw it away. You could mix it with some soda and make delicious cherry lemonade. Put the cherries into the blender (keep two for decoration) and blend until you get a smooth sauce. Pour the sauce into a cooking pan together with one row of cooking chocolate and heat until completely melted. That's is, cherry chocolate sauce done!
Serve the panna cotta on a plate and pour over the cherry chocolate sauce (hot or cold, it won't set easily unless you put it into the fridge). Add the literal cherry on top and enjoy!
More Baking, Desserts & Vegan Ice Cream