Decadent Cooking

Tasty: Celebrity Chef, Todd English on How to Make Soy Milk Panna Cotta

From Todd’s cookbook, Everyday English


Soy Milk Panna Cotta with Crushed Blackberries

“I’m constantly driving my team crazy by “Todd-izing” classic recipes. But I love finding one unique twist on classics. Soy Milk has never tasted as good as it does in this version of Panna Cotta. The creamy texture of the soy milk is complimented by the bright, clean flavor of the blackberries. I love this dessert because it’s so balanced in its sweet and fresh flavors, and it just leaves you with that feel-good, satisfied feeling at the end of your meal.”



Vanilla bean, 1 split

Unflavored gelatin, 1 Tbsp.

Unsweetened soy milk, 2 cups

Sugar, ½ cup

Kosher salt, 1 tsp., divided

Plain soy yogurt, 2 cups

Fresh blackberries, 1 pt.

Sugar, 2 Tbsp.


Garnish: crushed amaretti cookies


1. Scrape seeds from vanilla bean.

2. Stir together gelatin and ¼ cup water in a small bowl.

3. Bring milk, ½ cup sugar, ¾ tsp. salt, and vanilla bean and seeds to a simmer in a medium saucepan over medium-high heat; reduce heat to medium. Whisk in gelatin mixture until well blended.

4. Bring to a simmer, stirring constantly, and cook 1 minute. Remove from heat, and discard vanilla bean. Stir in yogurt until blended. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids.

5. Divide mixture among 6 (6 oz.) ramekins. Cover and chill 3 hours or until set.

6. Stir together blackberries, 2 Tbsp. sugar, and remaining ¼ tsp. salt in a bowl. Gently crush blackberries against sides of bowl until berries release their juices, using a fork. Let stand 10 minutes.

7. Cook berry mixture in a small skillet over medium-high heat, stirring occasionally, 3 minutes or until liquid begins to thicken. Let cool 5 minutes.

8. Hold each ramekin in warm water 5 seconds; invert onto serving plates. Top with blackberry sauce. Garnish, if desired. 6 servings

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