- Prep 15 min
- Total4 hr15 min
Wow someone special with a dreamy soymilk custard dessert topped with raspberry sauce.+
Raspberry Sauce or fresh raspberries, if desired
- 1Pour soymilk into 1 1/2-quart saucepan. Sprinkle gelatin evenly over soymilk; let stand 5 minutes.
- 2Add 2 tablespoons sugar, the vanilla and salt. Heat over medium-high heat 2 to 3 minutes, stirring constantly, until gelatin is dissolved and mixture just begins to simmer (do not boil). Remove from heat.
- 3Pour mixture into four 1/2-cup ramekins or 6-ounce custard cups. Cover with plastic wrap; refrigerate about 4 hours or until set.
- 4Meanwhile, make Raspberry Sauce: In 1-quart saucepan, stir together 2 tablespoons sugar, the cornstarch and water. Stir in 1/2 cup of the raspberries. Heat to boiling, stirring frequently. Reduce heat to low. Cook 3 to 5 minutes, stirring frequently, until slightly thickened. Cool 10 minutes. Stir in remaining 1 cup raspberries. Cover; refrigerate at least 1 hour until chilled.
- 5When ready to serve, run thin knife around edge of each panna cotta. Dip bottom of each ramekin into bowl of very hot water 5 seconds. Immediately place serving plate upside down over each ramekin; turn plate and ramekin over and remove ramekin. Panna cotta will flatten slightly. Top with Raspberry Sauce.
- Italian for “cooked cream,” panna cotta is an unbaked egg-free custard with a silky, light texture. If you don’t want to unmold the ramekins, pour the custard into 4 parfait glasses instead.
- Use soymilk in your recipes to help you incorporate 25 grams of soy protein in your daily diet.
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