Almond Panna Cotta with Fresh Mango Sauce

1. 1

   Rinse 6 ramekins or custard cups with cold water; do not dry.

2. 2

   Combine 2 1/4 cups soymilk, 1/4 cup sugar, agar and almond extract in small saucepan, and let stand 5 minutes.

3. 3

   Bring to a simmer.

4. 4

   Reduce heat to low.

5. 5

   Simmer, uncovered, 8 minutes, or until agar has mostly dissolved (there will be some flecks of translucent agar in mixture), stirring occasionally.

6. 6

   Strain mixture through fine-mesh sieve into small pitcher or measuring cup.

7. 7

   Pour into molds.

8. 8

   Refrigerate 1 hour, or until set.

9. 9

   Peel and halve mango.

10. 10

    Cut one half into chunks, and finely dice remaining half.

11. 11

    Puree mango chunks, remaining 1/4 cup soymilk and remaining 2 tsp.

12. 12

    sugar in blender until smooth.

13. 13

    Unmold panna cottas onto dessert plates.

14. 14

    Spoon sauce over and around custards.

15. 15

    Garnish with kiwifruit slices and diced mango.

* Per serving · 4 servings · Values may vary.

No additional tips available.