Sometimes I get obsessed with certain food…there has been a period when I was constantly making cookies, then it was the time of bread, then tofu. Now it’s the time of panna cotta!
Just a few days ago I shared with you my nutella panna cotta recipe…which I loved and it seemed like many of you appreciated as well. Today, instead, I have created something a bit more original, a panna cotta with a special Asian twist. It is made with tofu and amarena…I was surprised myself of how good this combination turned out to be.
Here is the recipe. Give it a try and let me know how you like it!
Ingredients (serves 4):
- 125 ml heavy cream
- 2-1/2 cup soft tofu
- 1/4 cup granulated sugar
- 1 tsp vanilla bean paste
- 4 g gelatin
- 1/4 cup cold water
- 2 tbsp amaretto
- 1/3 cup amarena
Dissolve the gelatin in 1/4 cup of cold water
In a small sauce pan heat up heavy cream and sugar for about 10-15 min, making sure the cream never reach boiling point. Remove from the stove and pour in the gelatin water – which by now should have become quite dense.
In a blender combine tofu, cream and vanilla bean paste
Blend until creamy. Pour it into 4 ceramic containers and refrigerate for about 3- 4 hours
In the meantime combine amarena and amaretto and let it stand in your fridge
When ready to serve, scoop about 3-4 amarenas and 1 tsp of their amaretto syrup on top of each panna cotta.