Panna Cotta

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* Exported from MasterCook *

 

Panna Cotta

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 teaspoon agar powder

OR

1 1/2 tablespoons agar flakes

2 1/3 cups soy milk

1 12.3 oz package extra-firm silken tofu

7 tablespoons light unbleached sugar

1/3 cup raw cashew pieces -- ground

5 teaspoons vanilla

5 teaspoons fresh lemon juice

3/4 teaspoon lemon extract or grated lemon zest

(preferably organic)

1/4 teaspoon salt

 

This rich molded pudding is a specialty of the Emiglia-Romagna region, which

makes some of the richest dishes in Italy. Usually made of cream thickened with

gelatin, panna cotta is traditionally served by itself, but modern recipes often

pair it with fruit or fruit sauce. This makes an excellent light dessert after

an elegant company meal.

 

To cook the pudding on the stove top, soak the agar in the soy milk in a heavy

saucepan while you proceed to the next step. To cook it in the microwave, soak

the agar in the milk in a large microwave-proof bowl.

 

In a food processor or blender, process the tofu,sugar, ground cashews, vanilla,

lemon juice, lemon extract or zest, and salt until very smooth--be patient!

 

Heat the milk and agar in the saucepan over high heat, stirring until it comes

to a boil, then reduce the heat and simmer for 2 minutes. Or heat the milk and

agar iin the microwave on high for 2 minutes; stir, then cook on high for 2 more

minutes.

 

Pour the hot milk mixture into the feeder tube of the food processor or the top

of the blender while the motor is running. Mix well. Stop and stir down the

bubbles.

 

Rinse 8 wide-bottom custard cups or molds with cold water, then pour the pudding

into them. Chill until firm and cold. To serve, dip the bottoms of the molds

in hot water for a few seconds to loosen, and unmold carefully on small dessert

plates.

 

Creme Caramel: Omit the lemon extract or zest. Before making the pudding,

combine 5 tablespoons unbleached sugar and 3 tablespoons water in a small

saucepan. Simmer uncoverd for 5 minutes until it thickens into a syrup. Divide

the syrup evenly among the 8 custard cups, and rotate each cup to coat the

bottom and sides. Pour the pudding on top, and proceed as directed. When

unmolded, each pudding will have a coating of syrup on top.

 

Pumpkin Caramel Custard: Omit the lemon extract or zest. Replace 2/3 cup of

the soy milk with 2/3 cup canned pureed pumpkin. Increase amount of sugar to

1/2 cup plus 2 tablespoons total. Add 1/4 teaspoon pumpkin pie spice or to

taste. Use the syrup topping from Creme Caramel above. Add 1 tablespoon minced

candied ginger to the syrup, if you like.

 

Cappucino Creams: Omit the lemon extract or zest. After making the Panna

Cotta, pour half the mixture into a small bowl and stir in 1 3/4 tablespoons

instant espresso powder. Keep the coffee mixture over heat just warm enough to

keep it liquid. Pour the reserved (white) mixture evenly into the custard

molds, and let it chill until firmed up a bit. Pour the coffee mixture over the

white mixture. Chill and unmold as above. Decorate with crushed espresso

beans, chocolate-covered espresso beans, grated nondairy seisweet chocolate, or

one part unsweetened Dutch cocoa mixed with one part dark unbleached sugar.

 

Coconut Custard: This is a great ending to both Asian and South American meals.

Use only 2 1/2 teaspoons vanilla and add 1 teaspoon coconut extract. Omit the

lemon extract or zest. Increase the amount of sugar to 1/2 cup plus 2

tablespoons total. Toop with tropical fruits, such as pineapple, mango, or

papaya. You may use the syrup topping from the Creme Caramel if you wish.

 

 

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Per Serving (excluding unknown items): 56 Calories; 2g Fat (36.9% calories from

fat); 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 103mg

Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0