Raspberry and Rhubarb Panna Cotta
[Vegan]

For the Tofu Panna Cotta:

1. Add all the ingredients to a food processor bowl and blend until smooth and silky.
2. 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.
3. Pour the tofu panna cotta in heat proof glasses and pop into the fridge to set.

For the Raspberry and Rhubarb Jam:

1. Cut the rhubarb stalk into bites, and add with the rest of the ingredients to a pan.
2. 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.
3. 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.