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
METHOD:
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 Vegan Baking, Desserts & Vegan Ice Cream recipes
Hello, I am Philipp! I started this blog because I believe delicious vegan food is for everyone and I believe in being inclusive. Food is about sharing and enjoyment and I wanted to cater for all palates while showing the amazing variety of luscious vegan dishes and how easy it is to cook them.
FEATURED POSTS
- Dressini tahini dressings
- Vegan fish fingers - easy and incredibly delicious
- Dressini tahini dressings - support us on Kickstarter now
- Vegan grilled feta on summery watermelon and caper salad
- Vegan Portuguese custard tarts - Pasteis de nata vegano
- Vegan crème brûlée - easy to make and low fat
- Vegan t-shirts, hoodies and sweaters
- Happy world vegan day!
- Veggie burger with avocado mayo
- Champagne & blueberry sorbet - no churn, 3 ingredients
- Vegan cashew cheese pizza with green peppers, mushrooms, artichokes and olives
- INDULGENT CHERRY CHOCOLATE & ALMOND CAKE
- Easy vegan chicken fillets with mushroom gravy and sweet potato mash
- Potato roulade with minced tempeh filling and half a peach with cranberry jam
- Rosemary roasted butternut squash in a lentil tomato and mushroom sauce
- Easy silken tofu pana cotta in a cherry chocolate sauce
- Easy vegan sausages
- Butternut squash and orange soup
- Vegan Hippo super rich chocolate cake
- Easy vegan cashew cheese slices (aka sliceable #Gary)
- Easy vegan Wimbledon cheese cake with strawberries
- Vegan banana ice cream