CHOCOLATE-SOY PANNA COTTA
Creamy and extremely chocolaty, this custard relies on soy milk and tofu, rather than cream and eggs, for a smooth, silken texture with minimal saturated fat.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Pour cold water into a small bowl and sprinkle with gelatin. Let stand until softened, about 5 minutes.
- Puree tofu in a food processor until smooth. Combine soy milk, sugar, and salt in a saucepan, and bring to a boil. Remove from heat, add chocolate, vanilla, gelatin mixture, and pureed tofu, and stir until chocolate has melted. Pour through a fine sieve into a bowl, and let cool completely at room temperature.
- Pour into six 6-ounce ramekins or cups. Cover with plastic, and refrigerate overnight (or up to 2 days). Garnish with chocolate shavings if desired.
Nutrition Facts : Calories 220 g, Fiber 1 g, Protein 9 g, SaturatedFat 3 g, Sodium 58 g
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