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Soy Milk Panna Cotta with Crushed Blackberries and Vanilla Muscat Sauce

Serves 8

Panna Cotta

4 cups soy milk

1/3 cup white beet sugar

1 vanilla bean, scraped for seeds

3-1/2 teaspoons agar-agar powder

To make the Panna Cotta: Combine soy milk, sugar, and vanilla bean and seeds. Bring to a simmer, add the agar-agar powder and stir well. Bring to a boil and cook for 2 minutes. Remove the vanilla bean, and then pour the milk into 2-ounce ramekins; chill for 1 hour.

Blackberry Sauce

1 pint fresh blackberries

2 tablespoons white beet sugar

Pinch of salt

To make the Blackberry Sauce: Place the blackberries, sugar, and salt in a bowl. Gently crush the blackberries with a fork until they start releasing their juices. Marinate for 10 minutes. In a small sauté pan over medium-high heat, cook berries for 5 minutes, or until juices start to thicken; cool.

Vanilla Muscat Sauce

2 cups Muscat de Beaumes sweet wine

1/4 cup apricot jam

1/2 vanilla bean, scraped

To make the Vanilla Muscat Sauce: Place all the ingredients into a small saucepan, including the vanilla bean, and bring to a boil. Remove the vanilla bean and allow sauce to cool to room temperature.

Garnish

Finely ground pepper

Fresh red raspberries, blueberries, blackberries, red seedless grapes

Micro greens

How to Plate: Dip one of the Panna Cotta ramekins in warm water for 5 seconds and then invert into a small bowl. Spoon Vanilla Muscat Sauce around the Panna Cotta. Sprinkle lightly with ground pepper, and then top with Blackberry Sauce along one side. Garnish with fresh berries, grapes, and micro greens.

Glossary

Agar-Agar: The vegetarian equivalent to animal-derived gelatin. Agar-agar, used as a thickener or stabilizer, is a transparent substance, available in flakes, powder, or strands. It is derived from several species of red sea weed.

Agave Nectar (or Syrup): Natural liquid sweetener made from the extract of the wild agave, a succulent plant mainly grown in Mexico. It is sweeter and more mild tasting than honey, and has a low glycemic index making it useful for diabetics. A good substitute for sugar and other sweeteners.

Battonet: A French cutting term in which the food item is cut into 2-1/2 x 1/4 x 1/4-inch-long narrow strips. The length requested can vary up to 4 inches.

Blanch: To plunge a small amount of a vegetable or herb into boiling water or oil, usually seconds to a minute, maintaining a constant boiling temperature. It is done to set color, remove skins and or lightly soften. The ingredient is then plunged into an ice water bath (shocked) to stop the cooking process.

Bloomed: Soaking an ingredient, often dried fruits, to create a softened texture that results in a whitish surface.

Braise: A cooking method by which food is first browned in fat, then cooked tightly covered in a small amount of liquid at low heat for a lengthy period of time to develop flavor and tenderize food by gently breaking down their fibers.

Brunoise: A French cutting term in which the food item is first julienned and then turned 90 degrees and diced again producing cubes. It must be very consistent in size and shape.

Carrageenan: Made from Irish Moss, a dried red algae, used as a thickening, stabilizing, emulsifying or suspending agent. When softened in water, it will form a jelly.

Castor Sugar: Super-fine sugar seen in British recipes. Dissolves faster in foods and can be made by grinding regular sugar if unable to find.

Chaat Masala: Hugely popular tangy hot-sour Indian spice mix, typically consisting of green mango powder, cumin, black salt, coriander, dried ginger, salt, black pepper, asafetida, and red pepper.

Coconut Meat: The flesh from the inside of a young coconut. The “meat” is soft and gelatinous and contains very nutritious coconut water. They are sold wrapped in clear plastic and reveal their white color and slightly pointed top.

Confit: A French term for food immersed in salt, sugar, or vinegar, and some slow roasted in the oven with an oil