Tofu Panna Cotta with Mixed Berry Sauce

 

Serves 6

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Panna Cotta Ingredients

 

• 1 packet Nutrisoy Silken Tofu (300g) or TLY Silken Tofu (300g)

• 4 tbsp double cream

• 5 tbsp honey

• 1 tsp vanilla essence

• 2 tbsp agar-agar powder

• ¾ cup boiling water

 

Panna Cotta Method

 

1. Process the tofu, double cream and honey in a blender, until all ingredients are mixed. Put in a mixing bowl.

2. Mix the agar-agar powder with boiling water. Stir until it dissolves.

3. Pour the agar-agar into the tofu mixture and mix them well.

4. Add the vanilla essence.

5. Pour the mixture into long thin glasses.

6. Leave in the fridge for 1 hour to set.

 

Berry Sauce Ingredients

 

• 1 cup fresh/frozen raspberries

• 1 cup blueberries

• 3 tbsp caster sugar

• 1 ½ cups water

 

Berry Sauce Method

 

1. Mix all the ingredients into a pan.

2. Cook in a medium heat until all the ingredients dissolve and thicken.

3. Refrigerate. Serve cold with the Tofu Panna Cotta.