Tofu Panna Cotta Tartlets Tropicale

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  • Product: Soft
  • Meal Type: Dessert bakery
  • Cuisine: American
  • Level: Easy
  • Special Consideration: Vegetarian

Directions

Spray a 12-hole mini cheesecake pan with removable bottoms with butter flavor nonstick spray. Set aside. (Maybe substitute cupcake pan with removable paper cups.)
Combine coconut, wafers and butter in food processor and process until finely chopped. Divide mixture among the mini cheesecake holes and press with fingers to form a bottom crust. Refrigerate for 30 minutes or until crusts are firm and set.
Beat mascarpone and tofu in medium bowl, using mixer on medium speed until blended. Beat in sugar, coconut and vanilla extracts.
Using a 1-cup heatproof measuring cup, add water and sprinkle with gelatin; set 5 minutes. Then place cup in small saucepan over simmering water; stir until gelatin dissolves.
Add gelatin into your filling mixture, mixing well and divide mixture among prepared crusts.
Refrigerate overnight to allow to set.
When ready to serve, remove tartlets from pan by pressing upward on removable bottoms and place on a serving dish.
Top each tartlet with a dollop of preserves and a raspberry. Garnish with mint.

Note:
Original recipe created by Mary Louise Lever

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INGREDIENTS

Crust:
2 cups flaked coconut
6 vanilla wafers
3 tbsp. melted butter

Filling:
1 House Food Premium Tofu or Organic Tofu Soft, drained
8 oz. mascarpone
1/2 cup sugar
1/2 teaspoon coconut extract
1 teaspoon vanilla extract
1/4 cup cold water
1 envelope plain gelatin
3/4 cup pineapple preserves
12 raspberries
Mint sprigs for garnish

Nutrition Per Serving

Calories
170
Carbohydrates
19g
Fat
10g
Saturated Fat
6g
Cholesterol
15mg
Protein
4g
Sodium
45mg
Fiber
1g
Sugars
16g