Panna cotta is the easiest custard, and this one plays off the creamy vanilla soymilk that is already sweetened and flavored. Set it to chill while you eat, then finish with fresh fruit for a light dinner dessert.

Serves 2. 25 minutes, 8 at the stove.

About 190 calories a serving, 6 g protein, 25 g carbohydrate, 9 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 2 tablespoons of cold water into a small bowl and sprinkle 1.5 teaspoons of gelatin over it, letting it bloom for 2 minutes until it looks spongy.
2. Heat 1 cup of the creamy vanilla soymilk in a small saucepan over medium heat until it steams and small bubbles form at the edge, about 4 minutes, stirring once or twice.4 min
3. Pour the hot soymilk over the bloomed gelatin and add a pinch of salt and 1 tablespoon of butter; let it sit for 1 minute, then stir until the gelatin and butter dissolve completely.
4. Divide the mixture between two serving glasses or bowls and set them in the coldest part of your refrigerator.
5. While the panna cotta chills, hull and halve 8 ounces of fresh strawberries or leave raspberries whole, tossing them together in a bowl.
6. When the panna cotta is set and wobbles only slightly when shaken, about 15 minutes, top each with the berries and serve.

Note Swap in dairy cream if you have it, using half soymilk and half cream for richer results. Panna cotta keeps covered in the fridge for two days; add fresh berries just before serving. Serve alone as a light dessert, or offer small cookies or biscuits alongside.