Lavender Tofucotta with Strawberry Sauce

Lavender Tofucotta with Strawberry Sauce
I have had such a fascination for lavender for quite some time. Last summer, I had bought dried lavender to make lemonade and it’s been taunting me since I was not sure what to make with it. Last month, for the bookclub meeting, I had met up at this French restaurant in Brooklyn that had Blanc Manger, which was basically lavender panna cotta. It was amazing!


It inspired me to make my own version without the heavy cream. It took a few try before I got the consistency I wanted. I tried it with strawberries but the seeds made a strange texture. Instead, I used the strawberries as a sauce with chocolate granola on the side, which was a nice touch for a romantic dessert, especially with these heart shape ramekins I got on Amazon.
Lavender Tofucotta with Strawberry Sauce

Lavender Tofucotta

  • Half a block of soft tofu
  • 1/4 cup of honey
  • 1/2 cup of soy milk
  • 1 tbps of lavender
  • 1 tbps of sugar
  • 2 tbps of agar powder
  • 1/2 cup of boiling water

Strawberry Sauce

  • 1/4 cup of confection sugar
  • 4-5 strawberries

1. Chop up the tofu and put in blender with honey. Blend well. Set aside.
Lavender Tofucotta with Strawberry Sauce

2. Heat up soy milk, sugar, and lavender on low. Stir. Watch carefully. As it bubbles on the edge, add the tofu mixture. Cook for about 5 minutes, stirring well. Sieve out the basil and set aside.
Lavender Tofucotta with Strawberry Sauce

3. Mix agar powder with hot water. Add just enough water to melt the agar powder.
Lavender Tofucotta with Strawberry Sauce

4. Stir into mixture and separate into ramekin and refrigerate for 2 hours, just enough that it’s no longer a soup.
Lavender Tofucotta with Strawberry Sauce

5. Blend sugar and confection sugar and blend.
6. When you’re ready to serve, take the ramekins out. Serve with strawberry sauce and chocolate granola.

Lavender Tofucotta with Strawberry Sauce

Happy Valentine’s Day to all the lovers and people who love someone out there.

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