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

1. Rinse 6 ramekins or custard cups with cold water; do not dry.
2. Combine 2 1/4 cups soymilk, 1/4 cup sugar, agar and almond extract in small saucepan, and let stand 5 minutes.
3. Bring to a simmer.
4. Reduce heat to low.
5. Simmer, uncovered, 8 minutes, or until agar has mostly dissolved (there will be some flecks of translucent agar in mixture), stirring occasionally.
6. Strain mixture through fine-mesh sieve into small pitcher or measuring cup.
7. Pour into molds.
8. Refrigerate 1 hour, or until set.
9. Peel and halve mango.
10. Cut one half into chunks, and finely dice remaining half.
11. Puree mango chunks, remaining 1/4 cup soymilk and remaining 2 tsp.
12. sugar in blender until smooth.
13. Unmold panna cottas onto dessert plates.
14. Spoon sauce over and around custards.
15. 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)