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Prep 15min
Total4hr15min
Servings4
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Ingredients
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
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Steps
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.
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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.
Use soymilk in your recipes to help you incorporate 25 grams of soy protein in your daily diet.
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