Tofu Panna Cotta with Chocolate Cherry Sauce
YIELD: 2 ramekins
Silky, lightly sweet, and unbelievably simple, this Tofu Panna Cotta is a modern, plant-forward twist on the classic Italian dessert. Made with lightly sweet Mori-Nu Asian Dessert Tofu, it delivers a naturally creamy base without dairy — perfect for anyone craving an easy, no-bake treat. A quick chocolate cherry sauce adds richness and bright fruit flavor, pairing beautifully with the almond jelly-inspired taste of the tofu. Elegant yet effortless, this dessert looks impressive but comes together with just a few ingredients, making it an ideal make-ahead option for date nights, dinner parties, or a refreshing anytime sweet.
INGREDIENTS
Panna Cotta
1 package (11.1 oz) Mori-Nu Asian Dessert Tofu
1/4 tsp agar agar powder
Chocolate Cherry Sauce
1 cup fresh cherries, pitted and chopped
1 cup water
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
Garnish
Fresh cherries, pitted and halved
Fresh mint (or other edible leaves)
INSTRUCTIONS
Make the Panna Cotta
In a small saucepan, blend the tofu and agar agar powder with an immersion blender until completely smooth.
Bring the mixture to a boil over medium heat, stirring constantly. Once it reaches a boil, let it simmer for 1–2 minutes to fully activate the agar.
Pour the mixture through a fine mesh strainer into two ramekins to remove bubbles and ensure a silky texture.
Chill in the refrigerator for at least 2 hours, or until fully set.
Make the Chocolate Cherry Sauce
In a medium saucepan, combine cherries, water, sugar, and cocoa powder. Stir well to dissolve the cocoa.
Bring to a boil, then reduce heat and let simmer until thickened to your liking, about 10–15 minutes. For a smoother sauce, blend with an immersion blender.
Cool slightly before serving.
To Serve
Dip the bottom of each chilled ramekin briefly in warm water to loosen.
Invert onto serving plates, spoon a generous amount of the chocolate cherry sauce over the top, then garnish with fresh cherries and edible leaves.
TIPS
Mori-Nu Asian Dessert Tofu is lightly sweet, so no extra sugar is needed in the panna cotta.
Agar agar strength varies slightly by brand. Make slight adjustments as needed.
Straining the tofu mixture is optional but strongly recommended for the smoothest, restaurant-style finish.
Panna cotta can be made 1–2 days ahead, covered and refrigerated, making it perfect for entertaining.
SHELF-STABLE: All Mori-Nu Silken Tofu varieties are shelf-stable, so they’re easy to keep on hand for quick desserts.
PRODUCTS USED FOR THE RECIPE
