Panna Cotta

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  • 15 min prep time
  • 4 hr 15 min total time
  • 9 ingredients
  • 4 servings

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

Directions

  1. 1 Pour soymilk into 1 1/2-quart saucepan. Sprinkle gelatin evenly over soymilk; let stand 5 minutes.
  2. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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