Home Cooks > Recipes > Chocolate-Almond Panna Cotta
Yield: Makes 4 servings 1 envelope unflavored gelatin
2-1/3 cups Pearl Chocolate
2 tablespoons sugar
1/4 teaspoon almond extract
- Sprinkle gelatin over 1/4 cup cold water in mixing bowl; let stand 5 minutes.
- Meanwhile, combine soymilk and sugar in small saucepan; cook, stirring occasionally, over medium-high heat until mixture starts to boil.
- 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.
- To serve, run knife along edge of custard cups and invert onto individual serving plates.