Recipe by Chef Terrie Kohl
COUNTRY CLUB MARKET
CUSTOMIZED CATERING & CULINARY ARTS CLASSES
PRIVATE CHEF & MARKET BAKERY & COOKBOOK AUTHOR
2624 NW 157th St, Clive, IA 50325
Orange Panna Cotta with Dark Chocolate Ganache and Orange Supremes
4-6 4 ounce ramekins
1 T powdered gelatin, or package 1 T sugar
1 c soy milk, room temperature 1- box 12.5 oz Mori-Nu soft silken tofu, drained
½ c honey Pinch of salt Zest of ½ orange Stir the powdered gelatin and sugar together. Place the soy milk in a small bowl and whisk in the sugar and gelatin, adding in a thin stream. Allow the gelatin to bloom for 5 minutes.
In a blender, combine the tofu, honey, salt and orange zest. Blend on high until smooth. Add in the gelatin soy milk mixture and blend again until homogenous.
Transfer the tofu mixture to a saucepan. Bring the tofu to a simmer while stirring constantly, but not to a boil, just until the mixture begins to bubble. Whisk once more and remove from the heat. Pour the tofu into 4 ounce ramekins lightly coated with cooking spray. Refrigerate for at least 2 hours or until set.
Dark Chocolate Ganache
6 oz dark chocolate chips in a shallow bowl
4 oz heavy cream, heated just until wisps of steam
Pour over chips and wait 2 minutes, whisk until smooth
then pour over panna cottas
Garnish each with an orange supreme
Slice off top and bottom of and orange. Remove all pith/peel. Once all the pith is removed, you’ll be able to see the membranes between each orange wedge. Use a paring knife to slice along the inside of the membranes. This will produce supremes.