Remove strawberries from freezer and allow to thaw.
For the PANNA COTTA place all ingredients in a high-powered blender and blend once for 30-60 seconds to a fine liquid.
150 g Silken tofu, 200 ml Soy milk or another plant milk, 3 tbspn Powdered sugar or another, ½ tbspn Bourbon vanilla ground, 1 tbspn Agar Agar Powder
Pour the liquid into a small saucepan and bring to a boil, stirring until just before boiling point. Remove from heat, let stand one minute and immediately pour into four dessert glasses.
Cool a little at room temperature, put in the refrigerator and leave to set for at least an hour in total.
While the panna cotta is setting, make sauce.
FOR THE STRAWBERRY SAUCE Place strawberries, powdered sugar and lemon juice in a high-powered blender and blend to a fine puree.
3 tbspn Powdered sugar, 7,5 ml Lemon juice, 200 g Strawberries frozen
Finally, pour the puree over the panna cotta and enjoy immediately or return to the refrigerator.
Keeps up to 3 days sealed in the refrigerator (if then there are still some).TIP:If you want to serve the panna cottas in a perfect condition, it is best to prepare them a day in advance. If it sits too long, the strawberry sauce may seep down into the panna cotta. This does nothing to the taste, but the optics.