Vanilla Tofu Panna Cotta with Cranberry-Ginger Compote

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

1 pkg	Sunrise Soft Tofu
1¾ cup	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

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).
In small bowl, sprinkle gelling powder over remaining almond milk; let stand for 5 minutes.
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.
Carefully pour hot cream mixture into puréed tofu mixture in blender; mix until smooth and blended. Pass through a fine-mesh sieve.
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.
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.
Top each panna cotta with 2 tbsp (30 mL) cranberry compote.

Garnish with toasted almonds and candied ginger if desired.