Directions
Sooner or later comes in the life of a cooking enthusiast the time to make vegan tofu panna cotta. Not so much for an ideological or saturated fat problem that obstructs the arteries and makes the belly increase, but to experiment and test new culinary horizons. And try to upset great classics of Italian cuisine. There is no more controversial recipe than this; an oxymoron recipe like vegan panna cotta is a great challenge. How to replace the velvety consistency of cream in a recipe where there is only cream?
The result was fascinating. Indeed, you have to work with your imagination: tofu alone has practically no flavor, so add almond milk or flour, rose water, or triple sec if you want a slightly alcoholic panna cotta. But the real key to making this recipe is the silken tofu, the most gelatinous and soft.
You could use coconut milk too, which is remarkably aromatic, almost lysergic, but extremely fat. Many think it is a healthy and light alternative, but it is not, on the contrary.
Okay, we don’t want to discuss who is more or less fat, but only to offer you a super delicious, light recipe with an avalanche of noble proteins and very few calories. We could say this is a fitness dessert recipe for those who want to stay in shape without sacrificing flavor.
Well, get ready, even if the beauty of this recipe is that it is prepared in two seconds and you don’t need the Pindaric skills. A blender is all you need.
Instead of the obsolete fish glue, we used agar agar flakes: nothing changes, but they are much more practical and faster. And vegan too.
Ingredients and doses for making the perfect vegan tofu panna cotta
6 servings
- 800 grams of silken tofu
- 1 lime
- 8 drops of almond extract
- 4 drops of rose water
- 30 grams of sugar
- 50 grams of agar agar flakes
- 2 cl of triple sec: optional, for adults only
How to prepare silken tofu vegan panna cotta
Squeeze the lime and strain the juice.
Remove the tofu from the package and put it in the blender, then add the lime, sugar, almond extract, rose water, agar agar flakes, and triple sec.
Blend for 2 minutes at low speed.
Put the panna cotta mixture in a saucepan and cook over low heat for 6-7 minutes, stirring constantly.
At this point, you just have to put the vegan tofu panna cotta in the molds and then let it rest in the refrigerator for 4 hours.
If you prefer a more airy dessert, take the panna cotta out of the refrigerator 10 minutes before eating it and stir to make it creamy.
To decorate, add fresh fruit, jam, or a glaze of strawberries sautéed in a pan with a pinch of sugar and 2 cm of grated ginger. Raspberries, blueberries, and peaches are lovely too.
With silken tofu, you will be able to create an infinity of ultra-light and splendid desserts, not to mention that you can work very efficiently.
If you are looking for a light dessert with low calories to fill up on taste and protein. Who said that big desserts couldn’t be vegan?
Which wine goes well with vegan tofu panna cotta?
There are no fats in this dessert, so you don’t need to pair a super aggressive wine, but it is compact and massive as consistency. The bubbles of Muscat are ideal.
