Almond Panna Cotta with Fresh Mango Sauce
- 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.
- Puree 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.
vanilla soymilk, sugar, agar, almond extract, mango, kiwifruit
Taken from www.vegetariantimes.com/recipe/almond-panna-cotta-with-fresh-mango-sauce/ (may not work)