Recipe
A glass cup contains a creamy dessert topped with caramel sauce, a small piece of caramelized fruit, and a sprinkle of crumbs. Another cup is blurred in the background.

Vanilla Soy Panna Cotta

Serves 6
Total Time 4 hours and 40 minutes
Prep Time 20 minutes
Inactive Time 4 hours minimum for chilling
Cook Time 20 minutes

About

Bring a restaurant-worthy dessert to your home table with this silky Vanilla Soy Panna Cotta, crafted by the culinary experts at the ZWILLING Cooking Studio. Made with Kikkoman Barista Soy Milk and rich coconut milk, this chilled treat offers a luxurious texture infused with real vanilla bean paste.

The secret element? A touch of Kikkoman Traditionally Brewed Soy Sauce. Just like salt elevates salted caramel, a hint of soy sauce heightens the natural sweetness of the dairy and vanilla without dominating the flavor profile. Finished with a golden, aromatic spiced panko crunch—stored effortlessly using ZWILLING Fresh & Save—and an optional serving of warm Flammkraft-roasted pineapple with teriyaki caramel, this recipe delivers a sophisticated balance of sweet, creamy, and umami in every bite.

Ingredients

  • VANILLA SOY PANNA COTTA 
  • 2 cups Kikkoman Barista Soy milk
  • ½ cup coconut milk 
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons powdered gelatin
  • 2 tablespoons cold water
  • 2 tablespoons Kikkoman Traditionally Brewed Soy Sauce
  •  
  • SWEET PANKO CRUMBLE 
  • ¾ cup Kikkoman Panko
  • 2 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon  ground cardamom 
  • ⅛ teaspoon kosher salt
  • ½ teaspoon vanilla extract

Directions

PANNA COTTA 

  1. Sprinkle the gelatin evenly over the cold water. Allow to bloom for 5–10 minutes.
  2. Combine coconut milk, Kikkoman Barista Soy milk, sugar, and vanilla in a saucepan.
  3. Heat over medium-low heat until steaming and the sugar has completely dissolved. Do not boil.
  4. Remove from the heat and whisk in the bloomed gelatin until completely dissolved.
  5. Stir in the soy sauce.
  6. Taste. The soy should function similarly to salt in caramel: enhancing the vanilla and dairy rather than dominating the dessert.
  7. Strain through a fine-mesh sieve.
  8. Divide among six small glasses or ramekins.
  9. Refrigerate for at least 4 hours or overnight.

SWEET PANKO CRUMBLE

  1. Melt butter in a skillet over medium-low heat.
  2. Add panko and cook, stirring frequently, until evenly golden.
  3. Add both sugars, cinnamon, and salt.
  4. Continue cooking until the sugar begins adhering to the crumbs and the mixture becomes crisp and fragrant.
  5. Remove from the heat and stir in vanilla.
  6. Spread onto parchment and cool completely before storing in a Fresh & Save container

TO SERVE

Immediately before serving, top each panna cotta with sweet panko, a small piece of warm Flammkraft-roasted pineapple, and a drizzle of teriyaki caramel.

TAGGED IN:

Desserts (16)Soy Sauces (93)
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Products in Recipe

Front of Kikkoman Panko Japanese Style Bread Crumbs box showing product name, shrimp image, and text highlighting air-frying and resealable bag features. Net weight 8 oz (227 g).

Panko Bread Crumbs

Carton of Kikkoman Unsweetened Soymilk, 10g protein per serving, smooth texture, 33.8 fl oz (1L), with illustrations of sun, bird, and trees.

Kikkoman® Unsweetened Soymilk

A 10 fl oz bottle of Kikkoman all-purpose soy sauce with a red cap and a beige, red, and blue label.

Soy Sauce (Non-GMO)

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