Soy and coffee panna cotta
|Yield : 4 servings||Prep Time : 10 minutes|
|Level : Easy||Cook time : 20 minutes|
|Refrigeration : 4 hours|
- 1 envelope (7 g) unflavoured gelatin
- 500 mL (2 cups) organic vanilla soy beverage
- 30 mL (2 tbsp.) sugar
- 175 mL (3/4 cup) fair trade coffee (strong brew)
- 125 mL (1/2 cup) sugar
- 0.5 mL (1/8 tsp.) crushed cardamom seeds
- fresh berries
- fresh mint leaves
Pour 60 mL (1/4 cup) cold water into a small bowl. Sprinkle gelatin onto water and allow to soften for 1 minute. Reserve.
Heat soy beverage and sugar in a saucepan over low heat, stirring constantly, until sugar is dissolved and liquid is hot. Whisk gelatin into mixture and stir until completely dissolved. Divide soy mixture among four ramekins. Refrigerate for 4 hours.
Heat coffee, sugar and cardamom in a saucepan over medium-low heat. Bring to a boil; reduce heat to low and allow to simmer for 15 minutes, or until syrupy. Reserve.
To unmould panna cotta, slice a knife blade around the edges and dip ramekins in hot water for a few seconds. Invert onto serving plates. Garnish with fresh berries and mint leaves. Spoon coffee syrup over top and serve.Variation: Are you a chocolate-lover? Add 2 to 3 squares of 70% cocoa chocolate and a few drops of Tabasco sauce, to taste, to the syrup for spicy chocolate-coffee flavour.