PANNA COTTA
Wow someone special with a dreamy soymilk custard dessert topped with raspberry sauce.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 4
Number Of Ingredients 9
Steps:
- Pour soymilk into 1 1/2-quart saucepan. Sprinkle gelatin evenly over soymilk; let stand 5 minutes.
- 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.
- Pour mixture into four 1/2-cup ramekins or 6-ounce custard cups. Cover with plastic wrap; refrigerate about 4 hours or until set.
- 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.
- 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.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 11 g, TransFat 0 g
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