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Orange Panna Cotta with Dark Chocolate Ganache and Orange Supremes

Recipe by Chef Terrie Kohl




2624 NW 157th St, Clive, IA 50325

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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.

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