Dairy-Free Vanilla Soy Milk Panna Cotta with Ginger Grapefruit Sauce
10 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 244 |
| pro | 7 g |
| total fat | 8 g |
| sat. fat | 4 g |
| carb | 40 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 67 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 18 |
| vit A | 5 |
| vit C | 45 |
| folate | 7 |
This stunning dessert will please all palates at a holiday dinner. Look for soy sour
cream in the dairy or natural food sections of grocery or health food stores.
Ingredients
- 2 tbsp gelatin
- 3 cups soy milk
- 1/3 cup granulated sugar
- 1 tsp vanilla
- 1 cup soy sour cream or plain soy yogurt
- Ginger Grapefruit Sauce
- 1/2 cup granulated sugar
- 1/4 cup thinly sliced candied ginger
- 3 red grapefruits, peeled and segmented
- 1 tsp cornstarch
Preparation
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.
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
- Keywords : Dessert; Lactose-free; Boil; Simmer; Grapefruits; Soy;
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