Panna Cotta
Adapted from .
You can also make it without tofu: Vegan Coconut Panna Cotta, made with coconut cream, or Vegan Panna Cotta with Strawberry Sauce, made with a mix of almond milk and coconut cream.
Serves: 6
Ingredients
| Amount |
Ingredient |
| 450 g |
silken tofu |
| 600 ml |
unsweetened oat, soy, or nut milk |
| 9 Tbsp |
caster sugar |
| 1 Tbsp |
vanilla extract |
| 2 1/4 tsp |
almond extract |
| 1 Tbsp |
agar powder |
Sauce
| Amount |
Ingredient |
| 450 g |
strawberries or other fruit |
| 6-12 Tbsp |
caster sugar |
| |
lemon juice |
Instructions
- Blend ingredients
- Transfer to sauce pan
- Heat, stir continuously until it starts to simmer
- Simmer for five minutes
- Let cool for a few minutes (start the sauce)
- Pour into ramekins
- Refrigerate for 1 hour or until set and chilled
- Ease a knife around the edge and invert onto a plate
- Top with sauce and garnish
Notes
- Cornstarch can be used in place of agar, but makes a much stiffer panna cotta.