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Orange Panna Cotta with Dark Chocolate Ganache
Dairy-free panna cotta is made with silken tofu and soy milk.
Photo courtesy of The Soyfoods Council
Servings
4
4
Menu Part
- Dessert
Main Ingredient
- Tofu
Chef Terrie Kohl
Country Club Market
Clive, Iowa
This dairy-free panna cotta is made with silken tofu and soy milk. The dark chocolate ganache does contain cream, but a plant-based chocolate sauce can be substituted. This version is garnished with orange sections, but sliced summer fruits or berries work just as well.
Ingredients
Panna cotta
1 tbsp. powdered gelatin
1 tbsp. sugar
1 cup soy milk, at room temperature
1 box 1(2.5 oz.) soft silken tofu, drained
½ cup honey
Pinch salt
Grated zest of ½ orange
Dark chocolate ganache
6 oz. dark chocolate chips
4 oz. heavy cream
Fresh orange supremes
Steps
For panna cotta, in small bowl, stir together powdered gelatin and sugar. Place the soy milk in medium bowl; whisk in sugar and gelatin, adding in a thin stream. Allow the gelatin to bloom for 5 minutes.
In blender, combine tofu, honey, salt and orange zest. Blend on high until smooth. Add gelatin-soy milk mixture and blend again until homogenous.
Transfer tofu mixture to medium saucepan over low heat. Bring to a simmer while stirring constantly, just until mixture begins to bubble; do not boil. Whisk once more and remove from heat.
Pour mixture into 4-ounce ramekins lightly coated with cooking spray. Refrigerate at least 2 hours or until set.
For chocolate ganache, measure dark chocolate chips into shallow bowl. Heat cream just until wisps of steam rise from surface; pour hot cream over chocolate chips and wait 2 minutes. Whisk mixture until smooth.
When set, unmold panna cottas and pour ganache on top. Garnish each with orange supremes.
Photo courtesy of The Soyfoods Council
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