Recipes

Mix This: Strawberry Taho Panna Cotta

December 13, 2016

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.

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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

ingredients: Garnishes

  • 2 pcs fresh strawberries, quartered
  • mint, leaves picked
  • meringue
  • sago, cooked
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Procedure: Panna Cotta

  1. Bloom gelatin in water.
  2. Bring soy milk and sugar up to 60˚C. Remove from heat and scoop into 3 or 4 molds, depending on size wanted.
  3. Place in fridge, uncovered for at least 4 hours until set.

Procedure: Strawberry Coulis

  1. Mix all ingredients together, boil and blend.
  2. Cool down in fridge and set aside.

Procedure: Plating

  1. Drizzle 2 tablespoons strawberry coulis on panna cotta.
  2. Arrange strawberries, meringue and sago on top of the sauce.
  3. Garnish with mint leaves.
Patricia Baes SEE AUTHOR Patricia Baes

Trish thinks too much about everything—truth, existence.....and what’s on her plate. Her ongoing quest for a better relationship with food has led to a passion for cooking, gastronomy, and a newfound interest in its politics. She dreams of perfecting the art of making soufflé with her crappy toaster oven.

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