Tofu Panna Cotta with Amarena and Amaretto

Sometimes I get obsessed with certain food…there has been a period when I was constantly making cookies, then it was the time of bread, then tofu. Now it’s the time of panna cotta!

Just a few days ago I shared with you my nutella panna cotta recipe…which I  loved and it seemed like many of you appreciated as well. Today, instead, I have created something a bit more original, a panna cotta with a special Asian twist. It is made with tofu and amarena…I was surprised myself of how good this combination turned out to be.

Here is the recipe. Give it a try and let me know how you like it!

Ingredients (serves 4):

  • 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

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.




– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.