Panna cotta (which means “cooked cream” in Italian) is a simple dessert that’s usually off-limits to vegetarians because it’s traditionally made with gelatin. Here, the custardy texture comes from agar, a seaweed-based thickener used in Asian sweets. This recipe also works well with peaches or berries.
- 2 1/2 cups vanilla soymilk, divided
- 1/4 cup plus 2 tsp. sugar, divided
- 2 tsp. agar
- 3/4 tsp. almond extract
- 1 ripe mango
- 2 kiwifruit, peeled and thinly sliced
- Rinse 6 ramekins or custard cups with cold water; do not dry.
- Combine 2 1/4 cups soymilk, 1/4 cup sugar, agar and almond extract in small saucepan, and let stand 5 minutes. Bring to a simmer. Reduce heat to low. Simmer, uncovered, 8 minutes, or until agar has mostly dissolved (there will be some flecks of translucent agar in mixture), stirring occasionally. Strain mixture through fine-mesh sieve into small pitcher or measuring cup. Pour into molds. Refrigerate 1 hour, or until set.
- Peel and halve mango. Cut one half into chunks, and finely dice remaining half. Purée mango chunks, remaining 1/4 cup soymilk and remaining 2 tsp. sugar in blender until smooth.
- Unmold panna cottas onto dessert plates. Spoon sauce over and around custards. Garnish with kiwifruit slices and diced mango.
- Serving Size: Serves 6
- Calories: 106
- Carbohydrate Content: 21 g
- Fat Content: 2 g
- Fiber Content: 1 g
- Protein Content: 3 g
- Sodium Content: 40 mg
- Sugar Content: 12 g