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Tofu Pannacotta with Amarena

By: Fabbri

125 ml heavy cream

2-1/2 cup soft tofu

1/4 cup granulated sugar

1 tsp vanilla bean paste

4 g gelatin

1/4 cup cold water

2 tbsp amaretto

1/3 cup amarena

Tofu Pannacotta with Amarena

Dissolve the gelatin in 1/4 cup of cold water.

In a small sauce pan heat up heavy cream and sugar for about 10-15 min, making sure the cream never reach boiling point. Remove from the stove and pour in the gelatin water – which by now should have become quite dense.

In a blender combine tofu, cream and vanilla bean paste

Blend until creamy. Pour it into 4 ceramic containers and refrigerate for about 3- 4 hours

In the meantime combine amarena and  amaretto and let it stand in your fridge.

When ready to serve, scoop about 3-4 amarenas and 1 tsp of their amaretto syrup on top of each panna cotta.