Coconut, mango and lemon panna cotta
- 150 g silken tofu
- 200 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 1 medium mango roughly chopped (approx. 200 gr)
- juice of 1 lemon
- 6-7 tablespoons agave
- 1/3 - 1/2 teaspoon turmeric
- 3 g agar powder
Place all the ingredients in the blender (except agar) and blend until smooth and creamy.
Now add agar powder and blend for another 10 seconds.
Pour the mixture into a saucepan, bring to a boil on a low heat, while stirring constantly for 3-4 minutes.
Pour the mixture into a dessert glass. Chill in the fridge for at couple of hours to set.
Serve with soy whipped cream and mint leaves.