SOY MILK PANNA COTTA

Hold each ramekin in warm water for 5 seconds, invert onto serving plates and top with blackberry sauce.

1 Vanilla bean, split

1 TBSP unflavored gelatin

¼ cup water

2 cups unsweetened soy milk

½ cup sugar

1 tsp Kosher salt, divided

2 cups plain soy yogurt

1 pt fresh blackberries

2 Tbsp sugar

 

Scrape seeds from vanilla bean. Stir together gelatin and 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. Whisk in gelatin mixture until well blended. Bring to simmer, stirring constantly and cook for 1 minute. Remove from heat and discard the vanilla beans. Stir in yogurt until blended. Pour mixture through a fine wire mesh strainer into a bowl. Discard all solids.

Divide mixture among six 6 oz. ramekins, cover and chill for 3 hours or until set.

Stir together blackberries, 2 Tbsp sugar, and remaining ¼ tsp salt in a bowl. Using a fork, gently crush blackberries against sides of the bowl until berries release their juices. Let stand for 10 minutes. Cook berry mixture in a small skillet over medium-high heat, stirring occasionally, for about 3 minutes or until the liquid begins to thicken. Let cool 5 minutes.

To Serve:

Hold each ramekin in warm water for 5 seconds, invert onto serving plates and top with blackberry sauce.