Chocolate-Soy Panna Cotta
Creamy and extremely chocolaty, this custard relies on soy milk and tofu, rather than cream and eggs, for a smooth, silken texture with minimal saturated fat.
- Servings: 6
Source: Martha Stewart Living, March 2008
- 2 tablespoons cold water
- 1 envelope unflavored gelatin (2 1/4 teaspoons)
- 5 ounces silken tofu
- 3 cups unsweetened plain soy milk
- 1/2 cup packed dark-brown sugar
- 1/4 teaspoon coarse salt
- 3 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped, plus 1/2 ounce shavings for garnish (optional)
- 2 teaspoons pure vanilla extract
Pour cold water into a small bowl and sprinkle with gelatin. Let stand until softened, about 5 minutes.
Puree tofu in a food processor until smooth. Combine soy milk, sugar, and salt in a saucepan, and bring to a boil. Remove from heat, add chocolate, vanilla, gelatin mixture, and pureed tofu, and stir until chocolate has melted. Pour through a fine sieve into a bowl, and let cool completely at room temperature.
Pour into six 6-ounce ramekins or cups. Cover with plastic, and refrigerate overnight (or up to 2 days). Garnish with chocolate shavings if desired.