While Manila may have its flood of Christmas sales, no city nails the holidays like they do in Baguio. The city of pines draws visitors in with a giant Christmas tree, an annual Lantern Parade, and a Christmas village complete with an artificial snow show. But what marks any Christmas trip to Baguio is a serving of their famous strawberry taho.
Strawberry taho. With a searing pink glow, it might come across a bit strange if you’re expecting the usual deep brown overalls; but think about it: like a pudding or a custard, the soy is a blank canvas, a willing receptacle for any flavor you can imagine.
Here, a strawberry coulis (a fancy term for a cooked fruit sauce) acts as the syrup, one that refreshes with its vibrant flavor. And while fresh tofu isn’t always readily available, this recipe uses the next best thing: soy milk set with gelatin, similar to panna cotta. It’s just as creamy as the real stuff, made with ingredients you probably already have in the pantry. A final touch of fresh strawberries, meringue pieces, and cooked sago adds a variation of textures that keeps every spoonful novel.
Strawberry Taho Panna Cotta
Time: 6 hours & 30 minutes ( 30 mins cooking / 6 hours chilling )
Yield: 3–4 servings
Ingredients: Soy Panna Cotta
- 3 tsp gelatine powder
- 1 tbsp water
- 500 ml soy milk
- 90g sugar
ingredients: Strawberry Coulis
- 100 g strawberries
- 50 g sugar
- 3 pcs calamansi juice
- ¼ cup water
- 2 pcs fresh strawberries, quartered
- mint, leaves picked
- sago, cooked
Procedure: Panna Cotta
- Bloom gelatin in water.
- Bring soy milk and sugar up to 60˚C. Remove from heat and scoop into 3 or 4 molds, depending on size wanted.
- Place in fridge, uncovered for at least 4 hours until set.
Procedure: Strawberry Coulis
- Mix all ingredients together, boil and blend.
- Cool down in fridge and set aside.
- Drizzle 2 tablespoons strawberry coulis on panna cotta.
- Arrange strawberries, meringue and sago on top of the sauce.
- Garnish with mint leaves.