Soy Milk Panna Cotta with Red Wine Sauce and $100 American Express Gift Card Giveaway!

soy milk panna cotta

Recently Los Angeles has been hit with heat waves that made us constantly hover around the AC and brought back nightmares of our short time living in the scorching desert of Phoenix, Arizona. Serious cooking was the last thing we wanted to do. Our solution to cool down? This dessert we’re calling soy milk panna cotta that takes minutes to prepare and you barely have to turn on the stove. It’s not a classic panna cotta since there is no cream or dairy, but instead soy milk is substituted. Simply dissolve some gelatin in cold soy milk, chill, and then top with your favorite syrup for a quick dessert. It’s also a riff of one of our favorite Vietnamese desserts, dau hu nuoc duong gung, or tofu with ginger sauce, which is typically served warm.

red wine sauce

Instead, we opted for fresh summer berries in a simple red wine reduction. Again, barely any cooking involved–just simply heat red wine with some sugar until thickened and toss in the berries.

soy milk panna cotta

After a thorough chill, top with sauce and enjoy! A fantastic way to beat the late summer heat.

Print

soypannacotta2

Soy Milk Panna Cotta with Red Wine Sauce

Yield: 4 medium size ramekins

Prep Time: 5 minutes

Total Time: 2.5 hours

Ingredients:

2 cups sweetened soy milk
5 tbs sugar, divided
1 packet of unflavored gelatin
1 ts vanilla extract
1/2 cup red wine
fresh berries

Directions:

Divide the soy milk in half, placing half in a small sauce pan and half in a bowl. Add a packet of gelatin to the bowl and allow to sit. Heat the sauce pan gently only to dissolve 2.5 tbs of sugar. Turn off heat and add the warm soy milk to the cold soy milk along with the vanilla extract and stir until the gelatin is completely dissolved. Transfer to individual serving ramekins/bowls if desired. Allow to set in the fridge for 2 hrs.

Heat 1/2 cup of red wine with remainder of the sugar until dissolved and reduces in half. Turn off and remove from heat and toss the fresh berries to coat and cool in the fridge.

When thoroughly chilled, top soy milk panna cotta with red wine and berries and enjoy.

Win $100 American Express gift card!

Fortuitiously, Foodbuzz Tastemakers and American Express have generously sponsored this post as part of their Dinner@6 program. The challenge was to create a dish with 6 ingredients or less. As part of the Dinner@6 contest sponsored by Blue Cash PreferredSM, American Express provided us with $100 gift card to give out to one lucky commenter. Sound off in the comments by 9/30/11 at 11:59 pm EST for your chance to win.  See this link for official rules.

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153 Responses to “Soy Milk Panna Cotta with Red Wine Sauce and $100 American Express Gift Card Giveaway!”

  1. 1

    Laura Janelli — September 14, 2011 @ 8:12 am

    Great recipe! I love healthy dessert recipes, thanks!

    Chef Laura at Home
    http://www.facebook.com/cheflauraathome

  2. 2

    Kristy N — September 14, 2011 @ 8:13 am

    this looks delicious!! You always have seemingly-easy instructions to follow on the recipes :)

  3. 3

    Van Bui — September 14, 2011 @ 8:14 am

    YUM!! :)

  4. 4

    Erika A — September 14, 2011 @ 8:15 am

    I can’t wait to try this at my nexts dinner party.

  5. 5

    Jenn — September 14, 2011 @ 8:17 am

    I’m not a huge fan of panna cotta (I’ve tried it over a dozen times) but this easy dessert sounds delish & simple. I just may try panna cotta for my 13th time! Plus, I know my boyfriend will devour the dessert since he LOVE’S all desserts!

  6. 6

    Grant Lam — September 14, 2011 @ 8:18 am

    Thank you for the recipe! I’ve been looking for a quick way to make some desserts for my upcoming weekend and this is just perfect. Love the idea of “red wine+sugar” yummy :)

  7. 7

    jenjenk — September 14, 2011 @ 8:20 am

    i *love* panna cotta but am lactose intolerant so this is perfect!!! thanks for sharing it!

  8. 8

    lynn @ the actor's diet — September 14, 2011 @ 8:22 am

    i love simple recipes w few ingredients (and i love free gift cards)

  9. 9

    Judy (Tran) Slater — September 14, 2011 @ 8:26 am

    I love panna cotta! This is a great recipe, especially for lactose intolerant people like myself! Cheers, Judy

  10. 10

    maureenC — September 14, 2011 @ 8:29 am

    Thanks for sharing. Looks delicious.

  11. 11

    kathy — September 14, 2011 @ 8:29 am

    Looks great! Love the easy-to-follow instructions and the photos are always amazing!

  12. 12

    Doan D — September 14, 2011 @ 8:30 am

    Looks refreshing! Thx for the great pictures!

  13. 13

    Gondica nguyen — September 14, 2011 @ 8:32 am

    I love panna cotta! I gotta try this

  14. 14

    Encore — September 14, 2011 @ 8:34 am

    Dessert with wine integrated…and maybe a glass of port with it? Um, YES!!!!!! :)

  15. 15

    Brian — September 14, 2011 @ 8:37 am

    amazing!

  16. 16

    Jack Smith — September 14, 2011 @ 8:42 am

    This sounds soy-milk panna cotta sounds delicious. I wonder if almond milk or rice milk would also work? I have friends who do not eat soy but might try this if I made if from almond milk.

    I also wonder if blackberry brandy would work in place of the wine?

    • The Ravenous Couple replied: — September 14th, 2011 @ 8:47 am

      yes, any of those milks would work as well as brandy/port etc! good luck!

  17. 17

    Phuong — September 14, 2011 @ 8:56 am

    This looks easy and delicious! Can’t wait to try it, especially since I love dau hu nuoc duong gung but never had panna cotta before.

    • The Ravenous Couple replied: — September 14th, 2011 @ 9:00 am

      the texture is really really similar!

  18. 18

    Lan-Anh — September 14, 2011 @ 9:00 am

    I can’t wait to try the new recipe. Looks easy enough and I love not having to buy a whole grocery store for it. :) I hope married life is treating you well. <3

  19. 19

    Manda — September 14, 2011 @ 9:03 am

    I love panna cotta but I also love tofu desserts.

  20. 20

    s m le — September 14, 2011 @ 9:06 am

    can’t wait to try this at home!

  21. 21

    Anh Vo — September 14, 2011 @ 9:09 am

    You guys are simply amazing cooks and come up with the most wonderful recipes. But I want to also point out that you guys take great photos! Pictures on your blog are always so vibrant and captures the beauty of the cooking process, not just the final product. Truly talented!

  22. 22

    Kathryn — September 14, 2011 @ 9:13 am

    Looks delicious! Love the Red wine sauce.

  23. 23

    An — September 14, 2011 @ 9:15 am

    This looks yummy, and doesn’t appear unhealthy either! I’ll definitely be trying this out soon.

  24. 24

    Mai-Lynn — September 14, 2011 @ 9:18 am

    I am very excited to give this recipe a try. Looks so good and healthy… thank you for sharing.

  25. 25

    Nelly Rodriguez — September 14, 2011 @ 9:18 am

    Great recipe and so simple! Love the red wine and berries combination!

  26. 26

    amy marantino — September 14, 2011 @ 9:20 am

    i have never tried panna cotta. maybe i will soon

  27. 27

    Miha — September 14, 2011 @ 9:33 am

    It look delish. I make my own soy milk at home and this is the perfect recipe to use up the extras.

  28. 28

    Ai Lockard — September 14, 2011 @ 9:39 am

    This looks so good! I’m inspired to make it tonight!

  29. 29

    Nancy Hunt-Bartek — September 14, 2011 @ 9:45 am

    Love this site.
    fondly, Nancy

  30. 30

    Maivy — September 14, 2011 @ 9:45 am

    I can’t wait to try making this, the pictures are so pretty!

  31. 31

    Ring — September 14, 2011 @ 9:54 am

    This looks delicious and so much healthier than traditional panna cotta! I can’t wait to try this!

  32. 32

    Nancy — September 14, 2011 @ 10:14 am

    Panna Cotta is my favorite! Thanks for the recipe!

  33. 33

    Sonya — September 14, 2011 @ 10:43 am

    Such a great idea and so simple to make. I’ve never thought of eating the tofu ginger dessert cold. This is such a good fusion idea. Love it! Thanks for sharing.

  34. 34

    Christine — September 14, 2011 @ 10:56 am

    What a great idea, especially since I can’t have too much soy if at all any. I will definitely have to try this. Thanks, again.

  35. 35

    Ngan Nguyen — September 14, 2011 @ 11:07 am

    Looks delicious! This is definitely on my recipe to do list. Thanks for the great idea!

  36. 36

    Marie — September 14, 2011 @ 11:16 am

    i’m going to try this with the nuoc gung and see how it turns out. thanks for posting the recipe!

    • The Ravenous Couple replied: — September 14th, 2011 @ 11:32 am

      if you try w/ nuoc gung, you might want a slightly looser consistancy, maybe use 2 1/4 cup soy for 1 packet

  37. 37

    Thu Nguyen — September 14, 2011 @ 11:50 am

    Perhaps this dish will make my fiance a tofu eater! It looks wonderful!

    • The Ravenous Couple replied: — October 5th, 2011 @ 1:40 pm

      Congrats! You’ve been randomly selected. Please respond within 24 hours with your name, address, phone number, and email address, and confirm that you are over the age of 18.

  38. 38

    Christopher Sorel — September 14, 2011 @ 12:08 pm

    Looks good and a way to use soy milk since no one else drinks it beside me in th efamily

  39. 39

    Stephanie D — September 14, 2011 @ 12:23 pm

    So creative! Thank you for the easy & great recipe!

  40. 40

    Jackie G — September 14, 2011 @ 12:45 pm

    Thank you for posting this! I’m lactose intolerance and this is a perfect dessert recipe!

    I can’t wait to try it this weekend.

  41. 41

    Kim R — September 14, 2011 @ 12:52 pm

    Like the other recipes you post, I cannot wait to try this. It looks amazing!

  42. 42

    TrucVy Zoe — September 14, 2011 @ 2:08 pm

    Yummy! I can’t wait to try this recipe. Not only it sounds good, but healthy too.

  43. 43

    Khanh Leigh — September 14, 2011 @ 2:40 pm

    I love panna cotta! Thanks for the recipe.

  44. 44

    Catharine — September 14, 2011 @ 3:21 pm

    I LOVE LOVE LOVE dau hu!! It’s my favorite dessert too!!! I’ve never had panna cotta though. I have to try it sometime and make a video blog on it!

  45. 45

    Ann — September 14, 2011 @ 3:39 pm

    Your blog is an inspiration for me to try out new recipes.

  46. 46

    Lisa N — September 14, 2011 @ 3:45 pm

    this looks lovely! can’t wait to try it out at home :)

  47. 47

    Yoshiki — September 14, 2011 @ 5:29 pm

    I recently came across your site when Tuna Toast mentioned it. I’m now a huge fan! I just love your recipes and stunning photography. I’m definitely going to try this panna cotta recipe. It sort of reminds me of that great tofu-centric restaurant in Reseda, Vinh Loi.

  48. 48

    Mami2jcn — September 14, 2011 @ 6:54 pm

    Sounds like a yummy recipe!

  49. 49

    aubreylaine — September 14, 2011 @ 7:01 pm

    I’d love to win
    littlegray88 at yahoo dot com

  50. 50

    Trisha C. — September 14, 2011 @ 7:36 pm

    As a lactose intolerant Asian American, this recipe looks delicious!

  51. 51

    Frank — September 14, 2011 @ 8:35 pm

    I’ve always been afraid of panna cotta because it looks deceptively good to me, haha, but yours makes it look so tempting! I may have to make this and eat panna cotta once and for all, :D.

  52. 52

    Amber — September 14, 2011 @ 9:13 pm

    This looks so amazing… I love food, but I’m just starting to finally get into cooking. So this is an easy recipe, nothing too special, but it’s a fun way to spice up a chicken meal. It’s so yummy with a side of mashed potatoes.

    Chicken Monterrey

    1 tsp extra virgin olive oil (or butter)
    4 chicken breasts
    2 cups of shredded Monterrey jack cheese
    1/2 c onions (sliced)
    1 c mushrooms (canned or fresh)
    1 clove of garlic (minced)
    1 pinch of Morton’s seasoning salt

    Heat oil in pan, add garlic and onions and cook til translucent, add chicken breasts and grill over medium heat until nearly browned on both sizes, sprinkle with seasoning salt and add mushrooms to pan. Turn heat to low, sprinkle each chicken breast with some shredded cheese, and then cover with skillet lid. Allow cheese to melt then serve immediately.

  53. 53

    Linh — September 14, 2011 @ 10:11 pm

    I love panna cottas! Can’t wait to try this recipe!

  54. 54

    Anna A — September 15, 2011 @ 12:33 am

    mmmm love how you used soy milk! this is fantastic and the berries and wine on top and beautiful.

  55. 55

    Darlene — September 15, 2011 @ 5:09 am

    I like this dish a lot. I think it can be serve warm or cold. In a hot day, eating it cold taste so refreshing. In a cold day, eating it hot “warms up” your tummy! Yummy yummy in your tummy! (that’s what my son said :-)

  56. 56

    Tifany L — September 15, 2011 @ 5:58 am

    Delish recipe! Thx for posting!! : ))

  57. 57

    Anna — September 15, 2011 @ 6:04 am

    Easy recipe, cool contest, great giveaway! Thanks!!

  58. 58

    tracy — September 15, 2011 @ 6:19 am

    this looks delicious and so refreshing!

  59. 59

    Nhung Danis — September 15, 2011 @ 7:18 am

    “Dau hu” with a new twist! Love it!

  60. 60

    Samantha P — September 15, 2011 @ 8:08 am

    Sounds so good. What a great combination of flavors. Thanks for sharing the recipe :)

  61. 61

    Shumaila — September 15, 2011 @ 8:35 am

    Love the pictures. Luckily temperatures here in My part of Arizona have dropped significantly thanks to the showers we are having for past two days. But one doesnt need a hot weather to try this!

  62. 62

    Catherine — September 15, 2011 @ 10:11 am

    I have a housewarming party this weekend.. may have to try this out!

  63. 63

    Catherine — September 15, 2011 @ 10:12 am

    Does it matter which type of soy milk? Like the ones you get at asian stores? Or the ones you can get anywhere now?

    • The Ravenous Couple replied: — September 15th, 2011 @ 10:43 am

      use the soy milk you like the best, also try different flavors instead of vanilla extract such as pandan extract

  64. 64

    Renee — September 15, 2011 @ 10:50 am

    Sounds delicious and healthy! I like the idea of berries over the traditional sugar syrup.

  65. 65

    Mary — September 15, 2011 @ 3:06 pm

    This looks delish! All the Vietnamese recipes are making me homesick for my mom’s cooking…and for my mom, of course, haha. Thanks – you guys are awesome!

  66. 66

    Ngoc Nguyen — September 15, 2011 @ 4:50 pm

    I love dau hu always got it while I was in VN along with che :)

  67. 67

    Mark — September 15, 2011 @ 5:11 pm

    Looks absolutely delicious. I am going to have to try it.

  68. 68

    jason — September 15, 2011 @ 6:05 pm

    That looks delicious. I have been meaning to try making a panna cotta.

  69. 69

    Amy — September 15, 2011 @ 6:40 pm

    I picked fresh raspberries today! Such a great use for them!

  70. 70

    jim lew — September 15, 2011 @ 7:59 pm

    what a great idea for those who are lactose intolerant. Thanks for the wonderful recipe.

  71. 71

    Anjie — September 15, 2011 @ 9:14 pm

    Hi Hong & Kim! Just a shout out to thank u for posting this colorful soymilk dessert! Add a tad more wine, use agar instead of gelatin and, voila, it’s voom-voom Vegan! Yes, I admit it, I’m a rabid EVV. That’s Ethical Vegan Vietnamese to those who don’t know it and, ah well, let’s face it, who does :) Since going veg, I’ve understandably steered clear of the typical VN restaurant scenes, preferring to stay in and veg-reproduce (without recipes) my fave VN dishes myself. Unfortunately, with under-rated cooking skills, dim memory, and little imagination, those sad forays into the VN culinary world never turned out well. So thank u again for The Ravenous Couple! It’s one of the most beautifully-photographed and thorough foodie website out there, hands down. And the fact that it features so many of my fave VN recipes from childhood is wonderful. With a bit of soy-sauce-adding, meatless-tweaking here and there, I’ve managed to turned out some really great nostalgic dishes from your recipes. Keep up the seriously good work! Aloha pumehana~

    ps. This ain’t no bribe to get the AX card or anything :) but if ur ever in Hawai’i, please don’t hesitate to drop me a line.

    • The Ravenous Couple replied: — September 15th, 2011 @ 9:39 pm

      you’re absolutely right, agar is a great vegan substitute! its hard to be vegan with traditional cuisine, but we’re glad you’ve found some success! Ok, whenever we’re in HI, we’ll drop you a line :)

  72. 72

    Jeff Shattuck — September 15, 2011 @ 11:01 pm

    Time to put away the almond Jello!

  73. 73

    sunny — September 16, 2011 @ 4:58 am

    yum! thanks for your great recipes and your generosity :)

  74. 74

    Janis — September 16, 2011 @ 8:23 am

    Oh yum this looks good. I am going to have to make it. I would love make the dau hu nuoc duong gung as well. I even have the agar agar in case of the “need” for it.

  75. 75

    Becky Richied — September 16, 2011 @ 8:25 am

    just luve to try new things… ;)

  76. 76

    Thuan — September 16, 2011 @ 8:35 am

    Nice!

  77. 77

    Carolyn — September 16, 2011 @ 10:29 am

    This looks so good! Can’t wait to try it, great twist using soymilk instead.

  78. 78

    Tammy Phan — September 16, 2011 @ 11:56 am

    Looks amazing!!!! I love all the goodies you guys make! Absolutely delicious :)

  79. 79

    Allison — September 16, 2011 @ 1:31 pm

    Oooh, I never thought to use soy milk in panna cotta. This sounds delicious!

  80. 80

    Keely Marie — September 16, 2011 @ 2:05 pm

    Your pictures are so beautiful! great blog happy i stumbled upon it from FoodBuzz

    http://keelymarie.com/2011/09/08/tonights-dinner-lemon-garlic-tilapia-brown-butter-brussel-sprouts/

  81. 81

    Xuanie — September 16, 2011 @ 6:43 pm

    Beautiful presentation. Will try this recipe very soon.

  82. 82

    Tina M — September 16, 2011 @ 9:13 pm

    That looks so good. I will try this recipe this weekend!

  83. 83

    An — September 17, 2011 @ 9:13 am

    Hi Anh Chi!!! Great post. I’ve always admired your photos! Have you ever cooked with konnyaku jelly before? Most Vietnamese use it in Rau Cau Trai Dua. It’s almost chewy and doesn’t melt like jello and isn’t tough like agar agar. My family loves it. Great Post. Cheers!

  84. 84

    Lynda Del — September 17, 2011 @ 9:45 pm

    I’d love to try this at home!

  85. 85

    Hung — September 18, 2011 @ 12:56 am

    Love your site. Great simple recipe.

  86. 86

    ginger and scotch — September 18, 2011 @ 1:18 am

    Love the simplicity of this recipe!

  87. 87

    Elizabeth — September 18, 2011 @ 12:33 pm

    Wow, that looks delicious!

  88. 88

    Phung Thai — September 18, 2011 @ 1:05 pm

    I have barely began cooking. Is there a way to substitute the red wine part? Or is that a must for this particular drink?

  89. 89

    D Huynh — September 18, 2011 @ 2:15 pm

    Great idea. Will def try!

  90. 90

    April Smith — September 19, 2011 @ 12:47 pm

    Looks AMAZING!

  91. 91

    Yvette — September 19, 2011 @ 4:59 pm

    Have to say I’m a bit disappointed in the inclusion of gelatin. While I’m aware that So Good markets to lactose intolerant people, surely vegans and even vegetarians are also a significant customer base! It would be great to see recipes like this provide vegan alternatives, such as agar or carrageen :)

  92. 92

    Yvette — September 19, 2011 @ 5:00 pm

    Crap, just realised this isn’t a So Good recipe… just linked to BY So Good. Woops, ignore my comment!

  93. 93

    Nate @ House of Annie — September 19, 2011 @ 7:14 pm

    I do want to try this!

    Question: how many grams of gelatin in a packet?

  94. 94

    Gabrielle — September 19, 2011 @ 9:57 pm

    Awesome panna cotta recipe! thanks a bunch!

  95. 95

    Sophia chang — September 19, 2011 @ 10:49 pm

    Wow, never made or had panna cotta, but this looks great.

  96. 96

    S Conlan — September 20, 2011 @ 7:31 am

    This looks great! I’m definitely trying it!!

  97. 97

    Thu — September 20, 2011 @ 9:43 am

    Sounds Delicious! On my list of things to make!

  98. 98

    Neena — September 20, 2011 @ 10:22 am

    Great recipe! I love soy desserts and wine, so this sounds like a perfect marriage!

  99. 99

    Lynda T — September 20, 2011 @ 1:20 pm

    I remember a recipe calling for cream, gelatin, pineapples, sugar – very similar but firmer than panna cotta. Anyways – this sounds delicious and I love your blog – it makes the twinkie in me feel I can make vietnamese food and not be scared =)

  100. 100

    Cellabella — September 20, 2011 @ 6:07 pm

    Love this recipe and what a great giveaway! I never thought of using a red wine sauce with panna cotta.

  101. 101

    kieuhanh31 — September 21, 2011 @ 5:46 am

    i like quick recipe :) can’t wait to try it this weekend. Thx.

  102. 102

    Binh Thai — September 21, 2011 @ 9:51 am

    Such Mouthwatering pictures! Never had panna cotta before, but definitely gonna give it a try after this post!

  103. 103

    Sylvie @ Gourmande in the Kitchen — September 21, 2011 @ 5:28 pm

    What a great dairy-free alternative!

  104. 104

    Diana D — September 21, 2011 @ 5:56 pm

    This looks easy and soooo delish. Can’t wait to try.

  105. 105

    cw — September 21, 2011 @ 5:57 pm

    Oh my…that looks delicious! Thanks for the recipe and the giveaway

  106. 106

    Quyen - Kitchen Runway — September 21, 2011 @ 11:45 pm

    Wow – this looks perfect – it’s fresh, light and clean! Love it and all with only 6 ingredients!

  107. 107

    josie xiong — September 22, 2011 @ 12:08 pm

    wow! looks refreshing! just the thing to say goodbye properly to summer!

  108. 108

    caroline — September 22, 2011 @ 4:24 pm

    Such an easy and very elegant dessert.

  109. 109

    Cassandra @foodmyfriend — September 22, 2011 @ 8:17 pm

    I love everything in this recipe except the gelatin! Could I do it with agar agar? I have found a brand that I think is more stable than gelatin. Humm. Now I want to make marshmallows.

    • The Ravenous Couple replied: — September 25th, 2011 @ 5:33 pm

      Yes of course! Agar woul make it vegan

  110. 110

    TripleScoop — September 23, 2011 @ 1:55 pm

    Love the colors and freshness.

  111. 111

    Christina — September 23, 2011 @ 3:02 pm

    This sounds like a dessert from a restaurant! I like that it uses soy milk, and the red wine sauce looks amazing. Nicely done.

  112. 112

    Emily — September 23, 2011 @ 3:18 pm

    My favorite 6 ingredient recipe is my roasted asparagus: http://www.ultra-epicure.com/2011/03/kerrygold-throwdown.html
    It is fabulous!!

  113. 113

    Thanh — September 23, 2011 @ 5:54 pm

    I’m going to give this one a try. With our kids, maybe I will replace the red wine with berry syrup. Have you considered using agar?

  114. 114

    Jiao — September 23, 2011 @ 8:31 pm

    ooh…can’t wait to try. I love your site!

  115. 115

    Noelle (@singerinkitchen) — September 23, 2011 @ 9:08 pm

    What a great entry! Sounds like you had a great opportunity with this deal. :D

  116. 116

    Mary — September 23, 2011 @ 9:17 pm

    Yumm! will have to try this

  117. 117

    Tracy Robertson — September 23, 2011 @ 10:27 pm

    My favorite 6 ingredient recipe is one I found on the Bisquick website and I make all the time!
    http://www.bettycrocker.com/recipes/hearty-chicken-pot-pie/07ca9e43-c96f-4540-991c-564ee78bd768

  118. 118

    Schmidty — September 23, 2011 @ 10:28 pm

    Potato Soup with Bacon

    (very thick and creamy, and I leave lots of potato chunks in it)

    5 slices bacon
    5 russet potatoes
    2 cans chicken broth
    about a cup of half and half
    garlic and onion to taste

    I bake my potatoes first, sometimes the day before. Peel when cool.

    Chop bacon into small pieces and brown in pot. Remove from drippings and set aside. Simmer garlic (I use 3-4 pods, minced) and one chopped onion in bacon drippings until transparent, about 5 minutes. Next, add two cans of chicken broth and the potatoes that have been chopped into small pieces. I also add a bit of water to get he right proportion of liquid to potato. I let this cook for 45 minutes or so until the potatoes have started softening and dissolving. At this time I use a masher to mash until I get the consistency I want.

    I stir in half and half about five minutes before I serve, and I also add the crumbled bacon at this time.

  119. 119

    Christine — September 24, 2011 @ 12:04 am

    What is a good substitute for red wine? Do you think raspberry or cranberry juice can be substituted? My bf hates the taste of wine

    • The Ravenous Couple replied: — September 25th, 2011 @ 5:34 pm

      Yes, you reduce any of those juices for a sauce

  120. 120

    Chio — September 24, 2011 @ 12:17 am

    never tried this before, but sure does look yummy! i’m going to have to make it!

  121. 121

    Adrian — September 24, 2011 @ 12:18 am

    This looks delicious!

  122. 122

    Tabathia B — September 24, 2011 @ 1:59 pm

    I wonder how the red win taste with the berries

    tbarrettno1 at gmail dot com

  123. 123

    Chio — September 24, 2011 @ 6:34 pm

    Can’t wait to make this!

  124. 124

    Jan — September 25, 2011 @ 11:27 am

    Yum, that looks delicious! Can’t wait to try this recipe!

  125. 125

    susitravl — September 25, 2011 @ 11:54 am

    Sounds delicious! I have never tried making Panna Cotta – thought it would be too hard.
    susitravl(at)gmail(dot)com

  126. 126

    Shirley — September 26, 2011 @ 3:17 am

    So elegant but yet so easy. The perfect dessert for my lactose intolerant family members

  127. 127

    Linda Nguyen — September 26, 2011 @ 11:20 am

    Delicious! It looks so pretty as well!

  128. 128

    Amy — September 26, 2011 @ 11:22 am

    Love your pictures! makes my mouth water!

  129. 129

    Melissa@IWasBornToCook — September 26, 2011 @ 12:00 pm

    Mom’s pork tenderloin!
    http://iwasborntocook.blogspot.com/2011/01/winding-down-from-holiday-madness.html

  130. 130

    Amy Tong — September 26, 2011 @ 10:51 pm

    Wow, your recipe is beautiful. So artistic too. :) It’s such a wonderful creation for late summer. :)

    Here’s my family’s favorite 6 ingredient dinner. Hope you’ll like it too.

    Creamy Asian Beef Noodle

    8 ounces soba (Japanese buckwheat noodles)
    1 1/2 pounds of skirt steak, cut in half or thirds to fit in skillet
    1 pound(s) of snow peas, stem ends removed
    2 tsp. of soy sauce
    8 ounce(s) of 8 ounce Philadelphia Cream Cheese, softened
    2 Green Onion, chopped

    In a pot of boiling salted water, cook noodles until al dente. Drain and set aside.

    Heat a large skillet over medium-high. Season steak with salt and pepper. Cook, turning once, until medium-rare, 3 to 5 minutes per side. Transfer steak to a cutting board and loosely cover with aluminum foil (reserve skillet with juices).

    Add snow peas to skillet and toss with juices. Cook on medium-high heat, tossing occasionally until crisp-tender, 2 to 3 minutes. Add noodles, soy sauce, and cream cheese, cook until warmed through, about 1 minute. Transfer to serving bowls. Slice steak and place on top of noodles. Sprinkle with green onions and enjoy.

    amy [at] utry [dot] it

  131. 131

    Lily T — September 28, 2011 @ 5:00 pm

    loving this non-dairy recipe!

  132. 132

    My Linh — September 29, 2011 @ 6:29 am

    Hello,
    Thanks for your recipes. They are great!
    Do you have a recipe on how to make soy bean drink from scratch…soy beans. We live in a small city in France and I can’t get fresh sua dau nanh for my kids. I would like to make this drink for them.
    Thank you,
    My Linh

  133. 133

    claire @ the realistic nutritionist — September 29, 2011 @ 12:19 pm

    This looks delicious!! I’ve never made panna cotta but would love to learn how!!

  134. 134

    Sarah @ Sarah's Modern Bites — September 29, 2011 @ 1:37 pm

    I have never made Pana Cotta… though I do adore it! Thanks for this recipe you make it look so easy! Beautiful pictures too :)

    My go-to 6 ingredient recipe is!:
    - 1 box corn/gluten free shells
    - 1 cup cubed extra firm tofu
    - 2 huge handfulls of fresh baby spinach
    - A couple tablespoons of extra virgin olive oil
    - About 1/4-1/2 cup graded Pecorino Romano
    - salt and pepper to taste
    Cook the pasta according to directions, lightly saute the cubed tofu with olive oil, toss the spinach in with the warm pasta once it has been drained, stir the spinach in with the pasta and add the rest of the olive oil, stir, toss in the tofu with the pasta, stir, toss the cheese in, stir, salt and pepper to taste… Enjoy!

  135. 135

    Niki — September 30, 2011 @ 12:29 am

    great recipe idea!

    My fav 6 ingredient recipe is a quick pasta dish…

    1 lb rigatoni
    1 large onion, chopped
    a couple of cloves of garlic, minced
    1 lb fresh tomatoes, chopped
    handful of basil, roughly chopped
    1 lb fresh mozzarella
    2 tbsp olive oil
    salt & pepper

    Cook pasta according to package instructions. While the pasta is cooking, saute the onion and garlic in olive oil over medium heat, then add the chopped tomatoes. Season with salt and pepper, to taste. Cut the mozzarella into bite sized pieces, drain the pasta (when it is al dente) and toss everything together. Top with the chopped basil and you are good to go!

  136. 136

    Mai — September 30, 2011 @ 5:41 am

    fanfreakintastic!

  137. 137

    NormanN — October 3, 2011 @ 5:00 pm

    looks sooo good!

  138. 138

    Tina Pham — October 10, 2011 @ 8:46 am

    This looks so good!

    http://yummies4dummies.blogspot.com/

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    creme brulee with dragon fruit — October 12, 2011 @ 6:34 pm

    [...] loves custard desserts so after our soy panna cotta experience, she wanted to make something more rich, so a classic creme brulee it was! A classic [...]

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    Mary — October 18, 2011 @ 11:02 am

    For the wine reduction. Is there a way that you can do it w/o the wine or alcohol?

    Thanks

    • The Ravenous Couple replied: — October 18th, 2011 @ 11:09 am

      yes, of course, your your favorite fruit juice instead!

  141. 141

    Vicky — February 23, 2012 @ 12:56 pm

    I’ve made panna cotta many times but never with soy milk. Does it taste completely different?

    • The Ravenous Couple replied: — February 23rd, 2012 @ 1:16 pm

      well..texture is similar, but yes, should taste like soy :)

  142. 142

    Shari H — November 16, 2013 @ 4:54 pm

    Looks delish, healthy and simple. Best of of all worlds. I think I’d use agar instead of geletin and could there be a substitute for the red wine, if so what would you recommend?

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