Recipe

Panna Cotta Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 11 months ago Wow !!! someone with a special creamy soymilk custard dessert topped with raspberry sauce. Prep:14m Cook:255m Servings:4	Watson2167
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Ingredients

Panna Cotta

2 cups 8th Continent vanilla soymilk

1 1/2 teaspoons unflavored gelatin

2 tablespoons sugar

1 1/2 teaspoons vanilla

Dash salt

Raspberry Sauce or fresh raspberries, if desired

2 tablespoons sugar

1 teaspoon cornstarch

1/4 cup water

1 1/2 cups fresh or frozen unsweetened raspberries

Directions

Pour soymilk into 1 1/2-quart saucepan. Sprinkle gelatin evenly over soymilk; let stand 5 minutes.

Add 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.

Pour mixture into four 1/2-cup ramekins or 6-ounce custard cups. Cover with plastic wrap; refrigerate about 4 hours or until set.

Meanwhile, 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.

When 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.

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