Chocolate-Almond Panna Cotta

1. 1

   Sprinkle gelatin over 1/4 cup cold water in mixing bowl; let stand 5 minutes.

2. 2

   Meanwhile, combine soymilk and sugar in small saucepan.

3. 3

   Cook, stirring occasionally over medium-high heat until mixture starts to boil; gradually whisk into gelatin mixture, stirring until gelatin dissolves.

4. 4

   Stir in almond extract.

5. 5

   Pour into four 6-oz custard cups or ramekins.

6. 6

   Refrigerate 3 hours or until firm.

7. 7

   To serve, run knife along edge of custard cups and invert onto individual serving plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.