Chocolate-Almond Panna Cotta

• 1 (1/4 ounce) envelope unflavored gelatin
• 2 13 cups chocolate soymilk
• 2 tablespoons sugar
• 14 teaspoon almond extract

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.
3. Cook, stirring occasionally over medium-high heat until mixture starts to boil; gradually whisk into gelatin mixture, stirring until gelatin dissolves.
4. Stir in almond extract.
5. Pour into four 6-oz custard cups or ramekins.
6. Refrigerate 3 hours or until firm.
7. To serve, run knife along edge of custard cups and invert onto individual serving plates.

unflavored gelatin, chocolate soymilk, sugar, almond

Taken from www.food.com/recipe/chocolate-almond-panna-cotta-187750 (may not work)