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