Soy Milk Panna Cotta Recipe

Memories of the fantastic dessert platter served to us at Pah Ke’s Chinese Restaurant in Kaneohe, Hawaii sparked the idea for this dish made in Royal Selangor’s pewter Jelly Mould. I really enjoyed Chef Siu’s “soy milk custard” and wanted to try to make it myself one day. The Jellyriffic “Get Your Jelly On” Challenge seems like the perfect opportunity to make my own soy milk panna cotta.

Soy Milk Panna Cotta with Plum-Cranberry Reduction

Fortunately, the lovely Ravenous Couple Hong and Kim just posted their Soy Milk Panna Cotta with Red Wine Sauce just as I was beginning to look up recipes. After getting some advice from them, I set out to make it.

Soy Milk Panna Cotta Recipe

adapted from The Ravenous Couple

Prep time: 20 mins; Total time: 2 hrs


2 cups unsweetened soy milk
2 Tbsp sugar
2-1/2 tsp gelatin powder
1 tsp vanilla extract (how to make your own vanilla extract)
1 Tbsp plum jam
1/2 cup water
1/4 cup dried cranberries
cinnamon graham crackers, crushed


1. Heat 1 cup of soy milk in a saucepan over medium heat. Stir in the sugar until it is dissolved.

2. Sprinkle the gelatin powder over the other cup of soy milk and let it bloom.

2-1/2 tsp gelatine powder blooming on 1 cup of soymilk 3. Pour the warmed soy milk onto the cold and stir in until all the gelatin is incorporated.

pouring  hot soy milk onto cold4. Mix in 1 tsp of vanilla extract.

1 tsp vanilla into the soymilk + gelatine mixture

5. Pour the milk into the jelly moulds and refrigerate for at least two hours to set.

6. Before serving, heat up 1 Tbsp of plum jam and 1/2 cup of water in a saucepan. Stir to to dissolve the jam and reduce to make a thin syrup. Stir in the dried cranberries to reconstitute them in the syrup.

7. Crush 5 or 6 cinnamon graham crackers to make a coarse powder. Sprinkle on the bottom of a plate. Turn out the set soy milk panna cotta over the cracker crust, then drizzle with some of the syrup and cranberries.

Soy Milk Panna Cotta with Plum-Cranberry Reduction

Compared to the stiffness of the Dragonfruit Agar-Agar from yesterday, this soy milk panna cotta was very loose, even softer than tau foo fa (silken tofu). But it was good. The plum and cranberry reduction played a nice, sweet-tart role, while the graham cracker crust added extra texture and an intriguing cinnamon flavor. Overall, I was very happy with this dish – my first panna cotta, of which there will be many more! 🙂

Two jellies down, twenty-eight to go. The other bloggers are also posting some very nice recipes. So won’t you play along?

Purchase a Royal Selangor Jelly Mould, and start making some of your own fantastic jellies. The proceeds go to support the Breast Cancer Welfare Association of Malaysia. Malaysian customers will also get a chance to win their own Olympus Pen Lite E-PL3 camera!

Aloha, Nate

Breast cancer fact: breast cancer is the most common cancer among all women in Malaysia. Visit the Breast Cancer Welfare Association of Malaysia website for more information.

11 thoughts on “Soy Milk Panna Cotta Recipe”

  1. This looks really good, guys. Lovin’ the end product of each day’s hard work on all your blog as well as all the other participants. Great effort by all! Go nuts with the jelly =D

  2. I love panna cottas;I made my first one when I was at my culinary school,had never heard of them before.The one that we made,I still remember was cream and milk thickened with sugar and vanilla.It was served with a fruit compote with a base of apricot syrup.Delicious!
    I really like soy milk,so I should be trying this recipe.Not to forget,this is quick and simple too!
    Thank you for sharing and have a good day.:-)

  3. Hello dear..Im checking out who is the participant of the Royal Selangor contest and I found your link..I was excited to know and find out what will the contestant do with the mould..wallah…not only you guys are so creative!! but your recipes also look delicious!!! Keep up the good work and GOOD LUCK!

  4. Hi, that looks delish! Based on your expertise in using various thickeners like agar agar and konnyaku , I was wondering if the gelatin in traditional panna cotta recipes can be substituted for either of these alternatives? I don’t eat gelatin, but adore panna cotta, which leaves me in a sad position! Would love to have your views on this!

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