Vegan Cheesecake Panna Cotta and Fruit Roses

This is in honor of our mothers.  Both my mother and mother-in-law have passed, but they will always be a part of who we are.  Our sensibilities, our tastes, and our quirks, have all been influenced to some degree by Mom.  Wherever they are currently, they are appreciating this post, because it includes some of their favorite things.  Roses for one.  Fruit another.  A light, yet creamy dessert that's not too sweet... I can see them smiling now!

Cheesecake Panna Cotta:

1 pkg. Mori Nu Extra Firm Silken Tofu (12 oz.)
1 pkg. Tofutti Cream Cheese (8oz.)
1/2 C. agave nectar
1 T. vanilla extract
1 C. soymilk (or other non-dairy milk)
1 1/2 tsp. agar powder

Put soymilk in a small sauce pan and bring to a simmer.  Sprinkle agar powder in and whisk until dissolved.  In a high powered blender (I used my Vitamix), put in all the ingredients, including agar-soymilk mixutre, and blend until frothy and smooth.  Transfer to martini or margarita glasses (or whatever vessels you prefer).

Now comes the fun part!

Cut off the top of a small strawberry to use as your center.  Cut off tops of larger strawberries, then slice into thin rounds.  Cut the rounds in half so they look like semi-circles.  Then start arranging them in the still-warm panna cotta.  Stand them up around the center as shown above.

Next, add more "petals," arranging them so they resemble the way real rose petals grow outward (about three petals per layer).

Make your rose as large as you like.  The last outer layer can lay flat- just tuck them in around the base.

Both moms loved mangos, so I had to make a mango rose too.  The mangos are slippery, but stick together easily.

Creamy, light as air, fruity, and delicious!

To Moms Everywhere!  ...with Love!

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