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Panna Cotta
Panna Cotta
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Prep Time:
15 minutes
Total Time:
4 hours 15 minutes
Impress with creamy soy custard topped with raspberry sauce.
Ingredients:
  • 2 cups vanilla soymilk
  • 1 1/2 teaspoons unflavored gelatin
  • 2 tablespoons sugar
  • 1 1/2 teaspoons vanilla
  • Dash salt
  • 1 teaspoon cornstarch
  • 1/4 cup water
  • 1 1/2 cups fresh or frozen unsweetened raspberries
Instructions:
  • In a 1 1/2-quart saucepan, gently pour the soymilk and sprinkle the gelatin evenly over it. Allow it to stand for 5 minutes.
  • Sprinkle 2 tablespoons of sugar, along with the vanilla and salt, into the mixture. Cook over medium-high heat, stirring constantly for 2 to 3 minutes until the gelatin is dissolved and the mixture starts to simmer (do not let it boil). Take it off the heat.
  • Divide the mixture evenly among four 1/2-cup ramekins or 6-ounce custard cups. Cover with plastic wrap and refrigerate for about 4 hours until firm.
  • To prepare the Raspberry Sauce, combine 2 tablespoons of sugar, cornstarch, and water in a saucepan. Add 1/2 cup of raspberries and bring to a boil, stirring constantly. Simmer on low heat for 3 to 5 minutes until slightly thickened. Let it cool for 10 minutes, then gently mix in the remaining 1 cup of raspberries. Chill in the refrigerator for at least 1 hour before serving.
  • To serve, gently loosen each panna cotta by running a knife along the edge. Quickly dip the bottom of each ramekin into hot water for 5 seconds. Invert a serving plate over each ramekin, flip them over, and lift off the ramekin. The panna cotta will settle slightly. Finish by topping with Raspberry Sauce.

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