As I’m writing this now, I’m actually in the midst of revision for the big Finals (examinations). It’s really universally painful to be a Law student… The readings, they just don’t stop coming. The cases, they just don’t plant themselves into your heads when you need them. The intelligence, where did it all go when I finally decided to start studying proper? Sigh, there’s too little time left!
You might say “serve you right” since I spend so much time idling in the kitchen over the stove. You’re right. But I don’t always have the luxury of time to stir kaya religiously over a low flame, sad to say. And the recent frozen pizzas I’d been munching on just leave me feeling so empty… It’s like my stomach is full, my tummy is spilling all over but my soul is bare. I think that’s when Tofu Panna Cotta came into the picture and rejuvenated my life!
Panna Cotta and Tofu isn’t the most conventional combination when it comes to making the famed Italian dessert, but it works just as well! Even better if you’re trying to shave off the calories incurred from over-indulging (and in my case from fat-laden frozen pizzas). Tofu Panna Cotta follows a fabulously easy and lazy recipe, and is surprisingly smooth and addictive considering how guilt-free it is (compared to most other sinful desserts that is). Vegans will be pleased to know that I have also come up with a Vegan variation this time. Enjoy the pictures and short recipe below!