Serves 4
Vegan silken tofu panna cotta with roasted apricots and amaretti biscuit crumb
Tofu panna cotta:
- 150g silken tofu
- 200ml unsweetened soy or almond milk
- 1.5 tsp vanilla bean paste or 1 whole vanilla pod (scrapped)
- 2 tbsp caster sugar
- 3/4 tsp agar agar powder
Roasted Apricots:
- 4 ripe apricots, washed and dried, halved and de-stoned*
- 2 strips of unwaxed lemon peel
- Juice of ½ a lemon
- 1 vanilla pod
- 2-3 tsp demerara sugar
Amaretti Crumb:
- 50g ground almonds
- 20g golden caster sugar
- 30g coconut oil
- 2 tbsp plain flour
METHOD
- For the panna cotta; Add all tofu panna cotta ingredients to a blender and blend well for 30 seconds
- Pour the contents into a pan, heat gently for 4 mins, stirring continuously so not to let it burn and to dissolve the agar agar
- Remove from the heat and carefully pour into ramekins lined with clingfilm
- Leave to cool to room temperature and set in the fridge for approximately 1 hour
- For the Apricots; Turn oven up 190C/gas mark 5. Arrange the apricots, cut-side up, in a single layer on a baking sheet, lined with parchment
- Tuck the lemon peel in amongst the fruit and drizzle over the lemon juice. Slice the vanilla pod in half lengthways and nestle both halves around the apricots.
- Carefully sprinkle the demerara sugar over each apricot half
- Bake in the oven for 20-25 minutes, until the fruit is soft but still holding its shape
- For the crumb; Preheat the oven to 175° C / 350° F and line a large baking tray with a piece of baking paper
- Mix the ground almonds, flour and sugar together in a mixing bowl and add coconut oil
- Rub between your finger tips to form a fine crumb, pour onto the baking tray and place in fridge for 20 mins to firm up
- Once completely chilled, place into a hot oven for 10 minutes till lightly golden. Leave to cool
*Suggestions: out of season, tinned apricots can be used instead, however instead of baking them, roast the tinned apricot halves sprinkled with sugar under the grill for 3-4 mins just befo
Recipes and photography by MasterChef 2019 semi-finalist, private chef and food writer, Alexandra Talbot. Alex is available for private dining, events and menu development. For more information check out her instagram page @alexandratalbotcooks