Orange Panna Cotta with Dark Chocolate Ganache

Menu PartDessert

Chef Terrie Kohl

Country Club Market

Clive, Iowa

This dairy-free panna cotta is made with silken tofu and soy milk. The dark chocolate ganache does contain cream, but a plant-based chocolate sauce can be substituted. This version is garnished with orange sections, but sliced summer fruits or berries work just as well.


Panna cotta

1 tbsp. powdered gelatin
1 tbsp. sugar

1 cup soy milk, at room temperature
1 box 1(2.5 oz.) soft silken tofu, drained

½ cup honey
Pinch salt
Grated zest of ½ orange

Dark chocolate ganache

6 oz. dark chocolate chips

4 oz. heavy cream

Fresh orange supremes


  1. For panna cotta, in small bowl, stir together powdered gelatin and sugar. Place the soy milk in medium bowl; whisk in sugar and gelatin, adding in a thin stream. Allow the gelatin to bloom for 5 minutes.
  2. In blender, combine tofu, honey, salt and orange zest. Blend on high until smooth. Add gelatin-soy milk mixture and blend again until homogenous.
  3. Transfer tofu mixture to medium saucepan over low heat. Bring to a simmer while stirring constantly, just until mixture begins to bubble; do not boil. Whisk once more and remove from heat.
  4. Pour mixture into 4-ounce ramekins lightly coated with cooking spray. Refrigerate at least 2 hours or until set.
  5. For chocolate ganache, measure dark chocolate chips into shallow bowl. Heat cream just until wisps of steam rise from surface; pour hot cream over chocolate chips and wait 2 minutes. Whisk mixture until smooth.
  6. When set, unmold panna cottas and pour ganache on top. Garnish each with orange supremes.

Photo courtesy of The Soyfoods Council

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