(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.
On the purchase of any TWO (2) Kikkoman Products 10 oz. or Larger.
On any one (1) Kikkoman product 10 oz or larger.