If you’re wanting something light (and jiggly!) for dessert, you can never go wrong with panna cotta. It’s very easy to make and can be made ahead of time( or I should say *must* be made ahead of time). The wonderful thing about panna cotta is you can have a lot of fun playing with it. You can flavor it any way you desire, or top it with berries or granola, or serve it with chocolate syrup, or , my most preferred way, serve it plain as it is.
I call this Black and White Panna Cotta, but really, it’s just vanilla and dark chocolate that contrasts each other with color, but a bliss of flavor when combined.
Yep, totally unheard of! Tofu in a cheesecake? Where did that idea even come from?
Well, I send all my gratitude to the “bombogenesis” that we had at the start of the year. I was craving for a good blueberry cheesecake on the day we had that massive winter storm, but was not really in the mood to brave the cold storm. So, I ransacked our pantry cabintets and fridge to see if I can make something to ease my cravings. I know that we still have some blueberries that we froze last summer in our fridge, so I’m not worried about the fruit topping. What I’m worried about was the cheesecake itself. My regular cheesecake recipes often requires about 3-4 cream cheese blocks, but I only had one (and it’s not even real cream cheese, it’s neufchatel cheese). I do have one tub of mascarpone, and I know that I would definitely use that. But still, I felt like I still have to add something to increase the volume I want for the cheesecake. If we only had ricotta cheese in the fridge, I would have definitely used that, but no such luck. That’s when I noticed the unopened soft tofu in the fridge. A bulb suddenly lit in my mind. Tofu is technically a cheese, so I figured why not use that in cheesecake?
Tofu doesn’t have any flavors at all, so it’s a pretty good addition to a lot of things, such as smoothies, soups or even stir-fries. It’s a lot like a blank canvas on which it is up to the painter’s imagination to paint something out of nothing. Tofu is pretty good at absorbing any flavors, not to mention the good kick of protein you could get from it. In this particular case, I merely wanted something to add volume to my cheesecake batter without losing or disrupting the flavors. Tofu is my greatest answer to that.