Panna Cotta

Panna Cotta

Wow someone special with a dreamy soymilk custard dessert topped with raspberry sauce.

Prep Time

15

Minutes

Total Time

4:15

Hrs:Mins

Makes

4

servings

Panna Cotta
2
cups 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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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.
Health Twist
Use soymilk in your recipes to help you incorporate 25 grams of soy protein in your daily diet.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 15),
  • Total Fat 1 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 125mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 0g,
    • Sugars 11g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 1/2 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.