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Tofu Panna CottaLynn Pritchard, Owner/ChefTable 128 Bistro and Bar and 503 Cocktail Lab and Tastin






1 cup Coffee

2 tablespoons Caffè Amaro

8 to 20 Biscuits or Dried Bread depending on size

1 package-(12.5 oz) Soft Silken Tofu, drained and pressed

9 ounces Coconut Yogurt

2 teaspoon Vanilla Paste

½ cup Sugar

2 tablespoons Agar Powder

Garnish with Cocoa powder and Fruit


Prepare the coffee; combine with the Caffè Amaro or other coffee-flavored liqueur. Gently dip the biscuits into the coffee mixture and transfer to the individual glassware. Once the biscuits are divided, you may add a few extra drops of the coffee, if desired.


In a blender, combine the drained tofu, coconut yogurt, vanilla paste, sugar and agar. Fully process divide amongst your glassware. Fully chill to set; approximately 2 – 3 hours. Once chilled, remove from and dust with cocoa powder and garnish with fresh or candied fruit.


Yield: 4-6 servings




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