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There are still three weeks until Valentine’s Day, which still may be a little bit early to begin planning. However, what says love like a well-prepared menu? Over the past two weeks we have highlighted delicious chocolate desserts. Today we are sharing a completely different recipe, Soy Milk Panna Cotta with Crushed Blackberries.
This recipe is sure to appeal to those who prefer vanilla. The use of soy milk should be helpful to those who avoid dairy products due to allergies. Plus, as Chef English notes, “Soy milk has never tasted as good as it does in this version of Panna Cotta. The creamy texture of the soy milk is complimented by the bright, clean flavor of the blackberries.”
- 1 vanilla bean, split
- 1 Tb. unflavored gelatin
- 2 cups unsweetened soy milk
- ½ cup sugar
- 1 tsp. kosher salt, divided
- 2 cups plain soy yogurt
- 1 pint fresh blackberries
- 2 Tbsp. sugar
- Garnish: crushed amaretti cookies
- Scrape seeds from vanilla bean. Stir together gelatin and ¼ cup water in a small bowl. Bring milk, ½ cup sugar, ¾ tsp. salt, and vanilla bean and seeds to a simmer in a medium saucepan over medium-high heat; reduce heat to medium. Whisk in gelatin mixture until well blended. Bring to a simmer, stirring constantly, and cook 1 minute. Remove from heat, and discard vanilla bean. Stir in yogurt until blended. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Divide mixture among 6 (6 oz.) ramekins. Cover and chill 3 hours or until set.
- Stir together blackberries, 2 Tbsp. sugar, and remaining ¼ tsp. salt in a bowl. Gently crush blackberries against sides of bowl until berries release their juices, using a fork. Let stand 10 minutes. Cook berry mixture in a small skillet over medium-high heat, stirring occasionally, 3 minutes or until liquid begins to thicken. Let cool 5 minutes.
- Hold each ramekin in warm water 5 seconds; invert onto serving plates. Top with blackberry sauce. Garnish, if desired. 6 servings.
