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Chocolate-Almond Panna Cotta

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plate

Yield

Makes 4 servings

kikkoman products used:

ingredients

1 envelope unflavored gelatin
2-1/3 cups Pearl Chocolate
Organic Soymilk
2 tablespoons sugar
1/4 teaspoon almond extract

directions

  1. Sprinkle gelatin over 1/4 cup cold water in mixing bowl; let stand 5 minutes.
  2. Meanwhile, combine soymilk and sugar in small saucepan; cook, stirring occasionally, over medium-high heat until mixture starts to boil.
  3. Gradually whisk into gelatin mixture, stirring until gelatin is dissolved. Stir in almond extract. Pour into four (6-oz.) custard cups or ramekins. Refrigerate 3 hours, or until set.
  4. To serve, run knife along edge of custard cups and invert onto individual serving plates.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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