Soy Milk Panna Cotta with Black Sugar Sauce

I know I’m always coming to you guys with some new favorite dish or other, and I realized I might be starting to look like the boy who cried wolf. So let me assure you there’s less hyperbole here than than you think. My passion is food, and when I get really excited about something, …

Course Dessert

Cuisine Best, Japanese

Level Beginner

Diet Dairy-Free, Gluten-Free, Low-Fat, Pescatarian, Vegan, Vegetarian

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Servings serving

Calories 69kcal

Ingredients

for panna cotta

2 cups unsweetened soy milk
2 grams agar agar (* see note)
2 tablespoons evaporated cane sugar
1 vanilla bean

for black syrup

25 grams kokutou (any dark sugar, like muscavado)
25 grams evaporated cane sugar
1 tablespoon water

Instructions

Add the soymilk, agar agar and sugar to a pot. Split a vanilla bean and scrape out the seeds putting both the seeds and the pod in the pot.
Heat over medium-high heat, stirring constantly until the mixture comes to a rolling boil.
Divide the soy milk mixture into small ramekins or bowls, passing it through a tea strainer to remove any chunks of vanilla or coagulated soy proteins.
Cover and chill overnight.
To make the black sugar syrup, add the sugars and 1 tablespoon of water into a small pot and heat until the mixture comes to a boil and the sugar has dissolved. If your sugar is not in powder form (i.e. it comes in chunks) you'll need to use more water to dissolve the sugar first and then reduce it until it forms a thick syrup. Let the syrup cool.
To serve, you can either pour the syrup straight into the ramekins, or unmold the panna cotta first and then drizzle the sauce on top.

Notes

Please read the ingredients on your agar agar powder (it should only include agar agar). Apparently, some brands mix sugar and other ingredients into their powder which will make it set differently.

Nutrition