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| 2 | cups vanilla soymilk |
| 1 1/2 | teaspoons unflavored gelatin |
| 2 | tablespoons sugar |
| 1 1/2 | teaspoons vanilla |
| Dash salt |
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| 2 | tablespoons sugar |
| 1 | teaspoon cornstarch |
| 1/4 | cup water |
| 1 1/2 | cups fresh or frozen unsweetened raspberries |
| 1. | Pour soymilk into 1 1/2-quart saucepan. Sprinkle gelatin evenly over soymilk; let stand 5 minutes. |
| 2. | 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. |
| 3. | Pour mixture into four 1/2-cup ramekins or 6-ounce custard cups. Cover with plastic wrap; refrigerate about 4 hours or until set. |
| 4. | 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. |
| 5. | 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. |
| In step 2, heat over medium-high heat 4 to 5 minutes (do not boil). |
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| 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. |
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| Use soymilk in your recipes to help you incorporate 25 grams of soy protein in your daily diet. |
Nutrition Information:
80 ( 15); 1 1/2g ( 0g, 0g); 0mg; 125mg; 12g ( 0g, 11g); 4g 6%; 0%; 15%; 2% 1/2 ; 1/2 ; 0 1