Orange Panna Cotta with Dark Chocolate Ganache

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.