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Tofu Panna Cotta with Mixed Berry Sauce


Serves 6

Panna Cotta Ingredients


  • 1 packet Nutrisoy Silken Tofu (300g) or TLY Silken Tofu (300g)

  • 4 tbsp double cream

  • 5 tbsp honey

  • 1 tsp vanilla essence

  • 2 tbsp agar-agar powder

  • ¾ cup boiling water


Panna Cotta Method


  1. Process the tofu, double cream and honey in a blender, until all ingredients are mixed. Put in a mixing bowl.

  2. Mix the agar-agar powder with boiling water. Stir until it dissolves.

  3. Pour the agar-agar into the tofu mixture and mix them well.

  4. Add the vanilla essence.

  5. Pour the mixture into long thin glasses.

  6. Leave in the fridge for 1 hour to set.


Berry Sauce Ingredients


  • 1 cup fresh/frozen raspberries

  • 1 cup blueberries

  • 3 tbsp caster sugar

  • 1 ½ cups water


Berry Sauce Method


  1. Mix all the ingredients into a pan.

  2. Cook in a medium heat until all the ingredients dissolve and thicken.

  3. Refrigerate. Serve cold with the Tofu Panna Cotta.

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