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Soy Milk Panna Cotta: Gelatine or Agar, Silky Every Time

SOYCLUB Editorial · · 5 min read

Quick answer

Soy panna cotta uses 400ml soy milk and 30g sugar, set with 2 gelatine sheets (about 5g) or 2g agar. Warm gelatine to about 60°C; boil agar for 1–2 minutes. Strain and chill 3–4 hours.

Key points

  • Gelatine: soft and wobbly, don't boil
  • Agar: plant-based, firmer, must boil
  • Strain and chill overnight for the best set
Panna cotta in glass jars topped with strawberries
Photo: Unsplash

Panna cotta is usually made with milk and cream, but soy milk works beautifully too: lighter, with a gentle soy aroma. Here are gelatine and agar versions, each with about 15 minutes of prep.

Gelatine soy panna cotta (soft and wobbly)

Ingredients (about 4 cups)

Soy milk 400mlSugar 30gGelatine 2 sheets (about 5g)
  1. Soak the gelatine sheets in ice water for 5 minutes, then squeeze out the water.
  2. Warm the soy milk and sugar to about 60°C until the sugar dissolves. Don't boil.
  3. Off the heat, stir in the gelatine until fully dissolved.
  4. Strain into cups, cool, then refrigerate for at least 3–4 hours.
Panna cotta in a glass jar
Strain into cups for a smoother surface · Photo: Unsplash

Agar soy panna cotta (plant-based, firmer)

Ingredients (about 4 cups)

Soy milk 400mlSugar 30gAgar powder 2g
  1. Mix the agar powder with the sugar first so it doesn't clump.
  2. Whisk in the soy milk, bring to a gentle boil and simmer 1–2 minutes, stirring constantly.
  3. Strain into cups, cool, then refrigerate for at least 2 hours.

Agar starts setting at room temperature, so pour quickly. Stirring while it cooks reduces skin on the surface.

4 tips for a silky set

  • Don't boil gelatine: high heat weakens it; about 60°C is enough.
  • Always boil agar: agar only dissolves at a boil, otherwise it won't set.
  • Strain it: straining removes skin and bubbles for a finer texture.
  • Chill long enough: overnight gives the most stable texture.
A turned-out panna cotta on a plate surrounded by strawberries
After chilling overnight it can be turned out onto a plate · Photo: Unsplash

Topping ideas

  • Brown sugar and kinako: brown sugar syrup and roasted soybean flour. See brown sugar soy for the syrup.
  • Berries: strawberries, blueberries or berry compote.
  • Matcha: a dusting of matcha or a matcha sauce.

Which soy milk?

Panna cotta tastes almost entirely of the soy milk, so choose a rich, smooth one. SOYCLUB Whole Soy Milk is made from Italian soybeans, all natural with no additives, and great in desserts or on its own.

FAQ

Can you make panna cotta with soy milk?

Yes. Replace the milk and cream with soy milk and set it with gelatine or agar for a lighter dessert with a gentle soy flavour.

What's the difference between gelatine and agar?

Gelatine gives a soft, wobbly set and dissolves at about 60°C; agar is plant-based, sets firmer and must boil for 1–2 minutes to dissolve.

How long does soy panna cotta need to chill?

Let it cool, then refrigerate for at least 3–4 hours, ideally overnight, for the best texture.

Why didn't my panna cotta set?

Usually there wasn't enough gelatine, the soy milk was too cool to dissolve it, or the agar wasn't boiled. Follow the ratios and make sure it fully dissolves.

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