Alex Talbot

Vegan Silken Tofu Panna Cotta with Roasted Apricots and Amaretti Biscuit Crumb

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. 

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Twitter: @AlexTalbotCooks

Instagram: @alexandratalbotcooks

Serves 4

INGREDIENTS

 

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 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 fingertips to form a fine crumb, pour onto the baking tray and place in the fridge for 20 mins to firm up

  • Once completely chilled, place into a hot oven for 10 minutes till lightly golden. Leave to cool

  • For the Apricots; Turn oven up to 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


 

*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 before.

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