PREPARATION:

Method

1. Bring one cup of soy milk to a simmer in a medium saucepot and turn off the heat. 
2. Combine the maple sugar with the gelatin and whisk into the warmed milk. Let stand for 5 minutes. Add the remaining soy milk, the vanilla extract and maple syrup. Whisk to mix well and bring to a boil. Turn down to a simmer and cook for 2 minutes. Divide among six 2-ounce ramekins. Transfer to the refrigerator and chill until set, at least 5 hours or up to overnight in the refrigerator. Serve cold. 

   Editor's Note: Look for organic ingredients.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. This recipe was featured in the Culinary Adventure: Vermont Episode of Emeril Green.