Almond Scented Soy Panna Cotta with Organic Berry Compote

For the Panna Cotta:
2 1⁄2 c Soy Milk
1⁄4 cup MaraNutha Almond Butter
2 Tbl. Sugar
1 tsp. Vanilla extract
1 Tbl agar agar powder

Method
In a small pot, bring 2 cups of the soy milk to a boil. In another bowl, combine the remaining soy milk with the almond butter, sugar and vanilla extract. Sift the agar agar over the flavored soy and let stand for 5 minutes. Wisk the hot soy milk into the flavored soy mixture, return to the pot. Bring the soy back to a boil, stirring constantly. Remove from the heat and cool to room temperature, stir occasionally. Pour the panna cotta into molds and refrigerate until completely set (4 hours).

For the Compote:
2 cups Mixed Seasonal Berries (raspberries, blackberries, strawberries)
1⁄2 cup Santa Cruz Organic Apple Juice
1⁄4 cup Sugar
3 Tbl. Cornstarch

Method
Place berries in a small bowl. In a small pot, mix the apple juice, sugar and cornstarch. Bring the liquid to a boil over a medium flame, stirring constantly as it thickens. Pour the hot liquid over the berries and gently stir with a spatula until cool. Set aside

For the Plate
Unmold the panna cotta and place in the center of a chilled plate. Spoon the compote over the panna cotta and serve