Panna Cotta with Raspberries

Panna Cotta
1 Package (15 mls) Gelatin
2 ½ Cups So Good Soy Beverage, Vanilla or Regular
2/3 Cup Granulated Sugar
1 Teaspoon Vanilla Extract If Using Regular So Good Soy Beverage Only

Raspberry Sauce
1 pint fresh raspberries or 12 ounces of frozen raspberries, thawed
3 tablespoons sugar
2 teaspoons strained fresh lemon juice
Fresh raspberries

Sprinkle the gelatin over ½ cup of the soy beverage in a small bowl. In a heavy saucepan, heat 2 cups of the soy beverage over medium heat until simmering. Remove from heat and stir in 1/3 cup of the sugar, and the vanilla if using regular flavored milk. Stir the gelatin mixture into the hot mixture and combine well. Spray four to six ramekins with cooking spray and pour the milk mixture evenly into each. Refrigerate for at least 5 hours.

While the panna cott is setting, prepare the raspberries. Puree the raspberries, sugar and lemon juice in a blender until smooth. Strain the mixture through a fine-mesh sieve, pressing firmly with a rubber spatula. Taste and adjust the sweetness to your liking, by adding more sugar or lemon juice.

To serve, spoon a little of the raspberry puree onto the bottom of each plate. Run a knife around each ramekin and carefully turn each onto one of the dishes, and top with a spoonful of the raspberries. Serve immediately.

Serves four to six.