Tofu Panna Cotta

Preparation

1. Add all tofu panna cotta ingredients into a blender and blend for about a minute.
2. Then pour the contents into a pan and cook for about 5 minutes. This helps to gelatinise the mixture. Make sure you stir all the time so it doesn't burn.
3. Pour into ramekins and put into the fridge for at least 1 - 1 1/2 hours. I was impatient and wanted to save time so I put mine into the freezer for half an hour and then I think another 15 minutes into the fridge.
4. Yuzu Version:
5. Yuzu zest
6. Edible lavender
7. Yuzu chantilly cream:
8. 150 g sugar
9. 340 g yuzu puree
10. 510 g heavy cream 36% fat
11. Mix the sugar with the fruit purée (40°F or 4°C), then add in the cream. Using the whisk setting in a food processor, beat the mixture at medium speed until it can be piped using a piping bag.
12. Passion Fruit Version:
13. Blackberries
14. Passion fruit coulis
15. 250 gr (9 oz) Passion Fruit pulp - about 10 to 12 medium size passion fruits
16. 80 gr (1/3 cup) Caster Sugar - or fine white granulated sugar
17. 1/2 tablespoon Lemon Juice
18. 1/2 tablespoon Cornstarch - optional, with 1 tablespoon water
19. Slice the passion fruits in half and scoop out the flesh into a small saucepan. Mix in the Sugar and Lemon Juice. Place on the stove on low to medium heat and leave to simmer for 10 to 15 minutes (see note 1), or until the sugar has dissolved and the juices have thickened. Occasionally stir to make sure the fruits don't burn. Taste and adjust the quantity of sugar if required (see note 2). Optionally for a thicker coulis: while the coulis is cooking, whisk the cornstarch with one tablespoon of cold water in a small bowl. Pour into the saucepan when the coulis is almost ready. Whisk well to incorporate, then decrease to a low heat and continuously whisk until the sauce has thickened.
20. Pistachio cream:
21. Matcha tuile
22. 40 g (⅓ cup) Cornstarch (cornflour) or pastry flour
23. 100 ml (⅖ cup) Water
24. 100 ml (⅖ cup) Oil
25. ½ teaspoon (0.5 teaspoon) matcha powder
26. Measure and weigh the water, oil, food coloring, and flour together into a squeeze bottle or jug and shake/whisk them together until the mixture has fully emulsified. Place a nonstick pan over medium-high heat, and once hot, pour the coral tuile mixture into it to just cover the whole base or in smaller circles. The mixture will sizzle aggressively as the water evaporates away and the flour cooks in the oil. Once the lace tuile has formed, the liquid has cooked off, and the edges are curling up at the edges; gently prise it away from the pan using a silicon spatula or palette knife. Remove them to a paper towel-lined plate before starting the next one.

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