Panna Cotta

Instructions

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.

• vanilla soymilk Notes: 2 cups
• unflavored gelatin Notes: 1 1/2 teaspoons
• sugar Notes: 2 tablespoons
• vanilla Notes: 1 1/2 teaspoons
• Dash salt
• cornstarch Notes: 1 teaspoon
• water Notes: 1/4 cup
• fresh or frozen unsweetened raspberries Notes: 1 1/2 cups