Dissolve the gelatin in 1/4 cup of cold water.
In a small sauce pan heat up heavy cream and sugar for about 10-15 min, making sure the cream never reach boiling point. Remove from the stove and pour in the gelatin water – which by now should have become quite dense.
In a blender combine tofu, cream and vanilla bean paste
Blend until creamy. Pour it into 4 ceramic containers and refrigerate for about 3- 4 hours
In the meantime combine amarena and amaretto and let it stand in your fridge.
When ready to serve, scoop about 3-4 amarenas and 1 tsp of their amaretto syrup on top of each panna cotta.