Recipe

Instructions

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; cook, stirring occasionally, over medium-high heat until mixture starts to boil.
3. Gradually whisk into gelatin mixture, stirring until gelatin is dissolved. Stir in almond extract. Pour into four (6-oz.) custard cups or ramekins. Refrigerate 3 hours, or until set.
4. To serve, run knife along edge of custard cups and invert onto individual serving plates.