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    Vanilla Tofu Panna Cotta with Cranberry-Ginger Compote

    • Products
    • 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.



    Panna Cotta
    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
    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


    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.

    Garnish with toasted almonds and candied ginger if desired.

    Best made with: