Dairy-Free Vanilla Soy Milk Panna Cotta with Ginger Grapefruit Sauce

In small saucepan, sprinkle gelatin over 1 cup (250 mL) of the soy milk; let stand for 15 minutes. Heat over medium-low heat, stirring often, until gelatin is dissolved; remove from heat.

In separate saucepan, bring remaining soy milk, sugar and vanilla to simmer; turn off heat. Cover and let stand on burner for 10 minutes. Pour into large glass measure; whisk in gelatin mixture and sour cream. Pour into 8 lightly greased 6-oz (175 mL) ramekins or custard cups; cover and let stand for 30 minutes. Refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Ginger Grapefruit Sauce: In saucepan, bring sugar, ginger and 1/2 cup (125 mL) water to boil, stirring; boil for 5 minutes. Pour over grapefruit; let stand for 4 hours. Drain into saucepan, reserving grapefruit; bring to boil.

In small bowl, whisk cornstarch with 2 tsp (10 mL) water; whisk into ginger mixture and boil, whisking, until thickened, about 1 minute. (Make-ahead: Cover and refrigerate sauce and grapefruit separately for up to 24 hours.)

Run knife around edge of each ramekin; turn out onto dessert plate. Serve with sauce and grapefruit.

Source : Canadian Living Magazine: December 2008