Thursday, December 29, 2011

Tofu Panna Cotta


300g silken tofu
10g or 1 envelope powdered gelatin
3 tbsp hot water
½ cup caster sugar
1 cup soy milk

  1. Whisk the powdered gelatine and hot water together in a small bowl. Set aside the gelatine for 5 minutes to bloom.
  2. Meanwhile, in a blender, combine the silken tofu, sugar and soy milk. Blend on high until smooth.
  3. Transfer the tofu mixture to a small saucepan. Bring the tofu to a simmer while stirring constantly, but not to a boil, just until the mixture begins to bubble, then add gelatine. Whisk mixture until gelatine has completely dissolved then remove saucepan from the heat.
  4. Pour the tofu mixture through a strainer when adding into moulds, to remove any lumps.
  5. Refrigerate for at least 2 hours or until set.
  6. To unmould the panna cotta, briefly dip the bot­tom of each mould in a bowl of hot water. Invert the panna cotta onto a dessert plate and care­fully lift off the mould (shake gen­tly if necessary).
Notes & Tips

You can also spray moulds with a little oil prior to transferring the tofu mixture to help the panna cotta come out easily when ready to unmould

If you are having difficulty removing the panna cotta from its mould, run a thin knife around the inside edge of the mould to loosen the panna cotta.

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