CHOCOLATE-SOY PANNA COTTA

Chocolate-Soy Panna Cotta image

Provided by Martha Stewart

Number Of Ingredients 8

2 tablespoons cold water
1 envelope unflavored gelatin (2 1/4 teaspoons)
5 ounces silken tofu
3 cups unsweetened plain soy milk
1/2 cup packed dark-brown sugar
1/4 teaspoon coarse salt
3 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped, plus 1/2 ounce shavings for garnish (optional)
2 teaspoons pure vanilla extract

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