Orange Panna Cotta with Dark Chocolate Ganache

Chef Terrie Kohl

Country Club Market

Clive, Iowa

This dairy-free panna cotta is made with silken tofu and soy milk. The dark chocolate ganache does contain cream, but a plant-based chocolate sauce can be substituted. This version is garnished with orange sections, but sliced summer fruits or berries work just as well.

Steps

1. For panna cotta, in small bowl, stir together powdered gelatin and sugar. Place the soy milk in medium bowl; whisk in sugar and gelatin, adding in a thin stream. Allow the gelatin to bloom for 5 minutes.
2. In blender, combine tofu, honey, salt and orange zest. Blend on high until smooth. Add gelatin-soy milk mixture and blend again until homogenous.
3. Transfer tofu mixture to medium saucepan over low heat. Bring to a simmer while stirring constantly, just until mixture begins to bubble; do not boil. Whisk once more and remove from heat.
4. Pour mixture into 4-ounce ramekins lightly coated with cooking spray. Refrigerate at least 2 hours or until set.
5. For chocolate ganache, measure dark chocolate chips into shallow bowl. Heat cream just until wisps of steam rise from surface; pour hot cream over chocolate chips and wait 2 minutes. Whisk mixture until smooth.
6. When set, unmold panna cottas and pour ganache on top. Garnish each with orange supremes.

Photo courtesy of The Soyfoods Council