Scented Basil Cream Dessert
Yield: 10 servings


10 small ramekins
2 cups, plus 6 Tbsp WESTSOY® Vanilla Soymilk
2 1/2 sheets gelatin
1/2 cup basil leaves, stalks reserved and leaves chopped up fine and mashed


1. Place the soymilk in a large pot over a medium high heat. Add the basil stalks.
2. Bring to a gentle simmer and remove from heat while flavors infuse.
3. Meanwhile soak gelatin in cold water for 10 minutes until soft.

4. Place pan back on heat and bring to a boil, whisking in softened gelatin until it has dissolved.
5. Add mashed basil leaves to the soymilk mixture. Stir well and strain liquid through a fine mesh. Discard stalks and basil.
6. Pour mixture into prepared ramekins. Set filled ramekins on a tray and chill for 4 hours or overnight. Using a flat spatula, unmold onto individual plates and serve.

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