VANILLA TOFU PANNA COTTA WITH CHERRY & BLACKBERRY COMPOTE
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Ingredients (serves 4):
350g medium firm tofu
200ml coconut milk
5 tbsp raw cane sugar (or sweetener of choice)
1 pich vanilla powder
1/2 tsp agar agar powder
handful of cherries, pitted, halved
handful of blackberries
2 tbsp raw cane sugar
3 tbsp water
1 tsp cornstarch, mixed with 2 tbsp water
1. Blend all panna cotta ingredients in a high speed blender. Transfer the mixture to a saucepan and bring to boil on medium heat, constantly stirring, then simmer for 2-3 minutes. Depending which brand of tofu you are using, some tofu varieties can curdle when heated, and if this happens you can let the mixture cool down a little and blend in a blender again to achieve even milky texture. Pour into serving containers of choice (I used martini glasses and it went down really well! 😉 ) and refrigerate for a couple of hours before serving.
2. On a medium heat, bring all the compote ingredients (except cornstarch) to boil, stirring, then simmer on medium-low heat for 5 minutes. Stir in cornstarch, simmer until the berry compote thickens a bit. Let cool down, transfer to the fridge for at least an hour.
To serve, pour the compote over panna cotta and indulge!