To make the PANNA COTTA:

Dissolve the agar agar in the soy milk.

In a small saucepan, bring the plant-based cream, maple syrup, and soy milk with agar agar to a boil. Boil for a couple of minutes.

Pour the mixture into molds, let cool, then refrigerate for at least 2 hours.

To make the RASPBERRY SAUCE:

In a small saucepan, combine the water, cane sugar, raspberries, and lemon juice. Cook over low heat for about 10 minutes, stirring with a whisk.

Reduce the sauce until it thickens. Remove from heat and strain if you prefer a smooth sauce (I like to leave the seeds, so I skip this step).