I recently discovered that I love (yes, LOVE) soy milk. I am not lactose intolerant, and I have not stopped eating all dairy products. I just really like the taste of soy milk. More specifically, I like the taste of soy milk in coffee. Frozen soy caramel lattes are my favorite, but I also enjoy iced coffee, iced lattes, and assorted other drinks made with soy milk. It’s all I can do to drive by a Starbucks, Dunkin Donuts, or a Sheetz (local convenience store that actually has real espresso drinks) without stopping and getting a soy latte!
So, when I saw that Brandy over at Nutmeg Nanny picked coffee as this week’s blogger secret ingredient, I knew that I would have to utilize soy milk in some way. I have been meaning to make panna cotta for a little while now, so I decided that I would make a soy latte panna cotta! It was somewhat of a science experiment, because I wasn’t sure how it would turn out using soy milk instead of heavy cream. In the end, I think that the soy panna cotta had delicious flavor, even though it wasn’t quite as rich as it would have been made with the cream. I think it turned out to be a healthier alternative, though – even with a little dollop of whipped cream and caramel on top!
Soy Latte Panna Cotta
- 2 1/2 cups vanilla soy milk
- 1 package powdered gelatin
- 1/4 cup sugar
- 1 tablespoon instant espresso
- Butter (very small amount)
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- Caramel syrup
Pour 1/4 cup of the soy milk in a small dish and sprinkle the gelatin over the milk. Let stand while preparing the rest of the soy milk.
Pour the rest of the soy milk into a small sauce pan. Add the sugar and instant espresso. Bring to a boil, whisking to dissolve the sugar and instant espresso into the soy milk.
Once the mixture has come to a boil, remove from the heat. Add the gelatin and stir until the gelatin is dissolved in the hot soy milk mixture. Pour the mixture into small ramekins or cups lightly greased with butter (I used two small espresso cups and two ramekins). Cover with plastic wrap and refrigerate for 6-8 hours (or overnight). Most panna cotta recipes only require refrigerating for 2-3 hours, but this wasn’t ready that quickly, perhaps because of my substitution of soy milk for cream.
Once the panna cotta is set, combine the heavy cream and powdered sugar in a mixing bowl, and whip until soft peaks form.
Slide a knife around the edge of each ramekin and invert the panna cotta onto a plate (or serve right in the ramekin or coffee cup). Drizzle with caramel and top with whipped cream.