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Vanilla Tofu Panna Cotta with Cranberry-Ginger Compote

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  • Meal
  • Dietary Need
  • Vegan
  • Collection
  • Soft Tofu
  • Dessert
  • Kid Friendly

This dairy-free and vegan panna cotta is silky-smooth and served with a zesty cranberry compote accented with fresh ginger.

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Ingredients

Panna Cotta
1 pkg Sunrise Soft Tofu
Sunrise Sweetened Soya Beverage 1.89L
2 tsp Vanilla Extract
1 tbsp. Agar Agar
1 cup Vegan Cream
4 strips Lemon Zest , 2 inches long
Cranberry Compote
4 coins Fresh Ginger Root , ¼ inch thick
½ cup Granulated Sugar
6 oz Frozen Cranberries , thawed
1 tbsp. Apple Cider Vinegar
1 tsp Vanilla Extract

Directions

  1. Panna Cotta: In blender, mix together soft tofu, 1 1/2 cups (375 mL) soy milk and vanilla until smooth and blended (leave in blender).
  2. In small bowl, sprinkle gelling powder over remaining almond milk; let stand for 5 minutes.
  3. In small saucepan set over medium heat, heat cream and lemon zest, stirring frequently, until simmering. Stir in bloomed gelling powder until dissolved. Remove from heat. Let stand for 5 minutes. Discard lemon zest.
  4. Carefully pour hot cream mixture into puréed tofu mixture in blender; mix until smooth and blended. Pass through a fine-mesh sieve.
  5. Divide mixture among six 7-oz (210 g) ramekins or glass dishes. Place on tray and refrigerate for 4 to 6 hours or until chilled and set.
  6. Cranberry Compote: In medium saucepan set over medium-high heat, stir together 3/4 cup (175 mL) water, ginger and sugar; bring to a boil. Stir in cranberries and vinegar; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes or until cranberries start to pop and split. Stir in vanilla. Let cool completely. Discard ginger. Cover and chill until ready to serve.
  7. Top each panna cotta with 2 tbsp (30 mL) cranberry compote.
Tip

Garnish with toasted almonds and candied ginger if desired.

Best made with: