Raspberry and Rhubarb Panna Cotta
This Raspberry and Rhubarb Panna Cotta made with fresh tofu is a perfect treat for those with a sweet tooth that want to eat healthy.
Servings: 4 125 ml glasses
Calories: 346kcal
Ingredients
...for the tofu panna cotta...
- 300 g Fresh Tofu
- 150 g Sugar
- 100 g Soy Milk or any Plant Milk
- ½ Lime Juice or Lemon
- 5 g Agar Agar ½ tbsp
- 5 g Vanilla Extract 1 tsp
...for the raspberry and rhubarb jam...
- 150 g Rhubarb
- 100 g Raspberry
- 100 g Sugar
- ½ Lime Juice or Lemon
- 1 drop Vanilla Extract optional
Instructions
- For the tofu panna cotta. Add all the ingredients to a food processor bowl and blend until smooth and silky.
- Transfer to a pan, turn the heat on medium/low and gently heat up the mixture until it starts to bubbles, stirring all the time.
- Pour the tofu panna cotta in heat proof glasses and pop into the fridge to set.
- For the raspberry and rhubarb jam. Cut the rhubarb stalk into bites, and add with the rest of the ingredients to a pan.
- Turn on the heat and cook fruits for 5-7 minutes or until they are soft. Break and stir with a fork for a rustic effect or blend smooth and/or filter the seeds through a sieve if preferred.
- Top the tofu panna cotta with some jam and fresh berries or mint leaves, and store in the fridge for at least one hour before serving.
Notes
If you'd like to make the half glass effect as per the pictures of this recipe I suggest to cook the tofu mixture in two times, half the mixture per time as once heated agar agar tends to set very quickly. Gently scoop the amount needed to fill roughly half of your glass while it is at an angle. Arrange a few items around so the glass stays in place for the time required for the panna cotta to set and carefully place in the fridge for at least half an hour (or in the freezer for 10-15 minutes if you want to speed the process up) before pouring the jam layer and the other tofu mixture. After the mixture has set, scoop the jam on top of the tofu layer while keeping the glass at an angle, then place in the freezer for another 10 minutes. Top with the remaining panna cotta and with a final layer of jam. Finish with some fresh raspberries and mint leaves. Keep in the fridge for at least another hour before serving the raspberry and rhubarb panna cotta.
This panna cotta can be stored in the fridge up to 3-4 days.
It is also suitable for home freezing. Consume within two months.
Nutrition
Calories: 346kcal | Carbohydrates: 72g | Protein: 8g | Fat: 4g | Potassium: 195mg | Fiber: 3g | Sugar: 65g | Vitamin A: 137IU | Vitamin C: 14mg | Calcium: 175mg | Iron: 2mg