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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.
- 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
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 1 g
- Protein Content 3 g
- Saturated Fat Content 0 g
- Sodium Content 40 mg
- Sugar Content 12 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g