This decadent, dairy-free panna cotta is not only super delicious but also high in protein and low in fat compared to its coconut-based counterparts! Don't worry — in spite of being a worthy finish to a night of fine dining, it's incredibly easy to make. Silken tofu is blended with sweeteners and agar agar, an ingredient derived from seaweed that makes desserts gelatinous without the need for gelatin. A generous amount of chocolate cherry sauce is the finishing touch to this Italian classic.
Panna Cotta With Chocolate Cherry Sauce [Vegan, Gluten-Free]
For the Panna Cotta:
- 1 10.5-ounce block silken tofu
- 1 tablespoon lemon juice
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon almond extract (optional, but recommended)
- 2 tablespoons agave nectar
- 3 teaspoons agar agar flakes
For the Chocolate Cherry Sauce:
- 1 15-ounce can pitted cherries in light syrup
- 1 row of squares from baker's chocolate
To Make the Panna Cotta:
- Add all tofu panna cotta ingredients into a blender and blend for about a minute. Then, pour the contents into a pan and cook for about 5 minutes. This helps to gelatinise the mixture. Make sure you stir constantly so it doesn't burn.
- Pour into ramekins and put into the refrigerator for at least 1-1 1/2 hours. If you want to save time, you can put it in the freezer for 30 minutes, then transfer it to the refrigerator for 15 minutes before serving.
To Make the Chocolate Cherry Sauce:
- Drain the cherries. Put the cherries into your blender (keep two for decoration) and blend until you get a smooth sauce. Pour the sauce into a cooking pan together with one row of baker's chocolate and heat until completely melted.
- Serve the chilled panna cotta on a plate and pour over the chocolate cherry sauce (hot or cold). Top each with a cherry and serve.