| 1. | Into 1 1/2-quart saucepan, pour soymilk. Sprinkle gelatin evenly over soymilk. Let stand 5 minutes. |
| 2. | Add 2 tablespoons sugar, the vanilla and salt. Heat over medium-high heat 2 to 3 minutes, stirring constantly, until gelatin is dissolved and mixture just begins to simmer (do not boil). Remove from heat. |
| 3. | Pour mixture into 4 (1/2-cup) ramekins or (6-oz) custard cups. Cover with plastic wrap; refrigerate about 4 hours or until set. |
| 4. | Meanwhile, in 1-quart saucepan, stir together 2 tablespoons sugar, the cornstarch and water. Stir in 1/2 cup of the raspberries. Heat to boiling, stirring frequently. Reduce heat to low. Cook 3 to 5 minutes, stirring frequently, until slightly thickened. Cool 10 minutes. Stir in remaining raspberries. Cover; refrigerate at least 1 hour until chilled. |
| 5. | When ready to serve, run thin knife around edge of each panna cotta. Dip bottom of each ramekin into bowl of very hot water 5 seconds. Immediately place serving plate upside down over each ramekin; turn plate and ramekin over and remove ramekin. Panna cotta will flatten slightly. Spoon sauce over each serving. |
| In step 2, heat over medium-high heat 4 to 5 minutes (do not boil). |
