Though it was on my to do list, it was long forgotten. When I found out that agar agar was a good vegetarian substitute for gelatin, recently, it rekindled the interest in me to make a panna cotta. I had to scout through the web for a long time since I could not find a recipe using agar agar which was easy and pleasing to me.
Finally I settled on making the panna cotta from here. Since I wanted to have a strawberry sauce by the side instead of rhubarb, I came up with a basic strawberry sauce. The panna cotta itself was perfectly set, creamy, mildly sweet and aromatic with the vanilla. The sweet and tangy strawberry sauce was the perfect pair with the pana cotta.
It is surely a wonderful dessert you can make with a very little effort. If not a vegetarian, you can use gelatin as well. Follow the instructions on the package for direction of use and quantity. What cream is best to use? Regular amul cream or special whipping cream? And this recipe is good for how many servings? Hi Heema. I havent used Amul cream so I am not very sure. I use any brand Heavy Whipping cream for the recipe. You can get about servings.
Could you please help me with measurements for 2 servings? Hey, I tried your recipe and followed the steps as mentioned.
Is there any way to fix this? Hi Ritika, I am sorry to hear that your substitute of China grass did not work. Depending on the consistency of the mixture now, you can try to set it with a little more china grass. Since I havent used china grass, it is hard for me to say it for sure. We made this last night for a dinner. Needless to say it was the hit of the dinner. Wish I could show you the pictures. Thanks for the idea s. That is so gorgeous! Yes Reyanna, you can use agar flakes.
You need not grind them up, as we are anyways going to dissolve them. You will however need more quantity and dissolving time for flakes than the agar powder.
This dessert looks fancy but it is one of the easiest desserts you can make at home. It is such an easy recipe that fits from casual to special occasions.
Panna Cotta is made with very few ingredients that are easily available in stores. A simple cooking pan and spoon will work great! My panna cotta recipe is made without gelatin. I use agar agar instead, a plant-based gelling agent to set the panna cotta. So, this recipe is ideal for vegetarians. Instead of serving plain vanilla panna cotta with fruit compote or sauce on the side, I have actually made the panna cotta using the fruit. The yummy mango sauce on the top just adds a double dose of mango goodness.
I put some butterscotch essence that totally elevated the taste of this mango panna cotta. It is completely optional. You can use vanilla extract as well. Once it cools down cover it with plastic wrap and transfer it in the refrigerator to set further. Once the panna cotta is set with adequate chilling remove it from the fridge and garnish if desired. If you have set it in the pan then just cut into equal pieces, loosen the sides and slide a spatula to take it out.
Agar Agar is derived from plants, seaweed to be specific, and suitable for vegetarians and vegan. It is naturally gluten-free as well. Agar agar gels up really well to set any dessert that you would set using gelatin. But it sets firmer than gelatin. I use agar agar powder because it is very convenient. Look for it in Asian or Indian grocery stores. Amazon and eBay carry it too, but it is a bit expensive there.
If you have agar agar strands, flakes or block then refer to this link here for easy conversion. When mangoes are in season, I like to use fresh mangoes. So if you do you will have to add sugar to the recipe. Off-season or any day of the year, I like the convenience of canned mango puree. I prefer the Alphonso or Kesar mango ras tins found in Indian grocery stores. Are we friends yet? Do try my Vegan Chocolate Panna Cotta recipe without gelatin and agar agar.
Hi, I tired this recipe with a twist of strawberry and coconut and it came out perfect. It was delicious and everybody loved it. Thank you Khushboo for awesome recipe. Looks like an awesome recipe, would love to try. Hello Shilpa, panna cotta is very rich and creamy and actually relies only on heavy cream. As I made it at home I took the liberty to make a lighter version. Your email address will not be published.
Notify me of follow-up comments by email. Notify me of new posts by email. And what is the minimum? Should I use more cream and reduce it so I get the higher percentage? Also, having explanations makes it so baker-friendly — especially for not-such-confident-bakers, like me!!.
Thank you Beth! I always try to do my best to make things simpler for everyone. Hope you enjoyed your super huge Panna Cotta! I love this recipe so much! Have you ever done it in a large dish? How long would it have to bake to set the middle? Thank you so much! You are amazing!
Let me know if you try! It cooked quite a lot quicker at C than the recipe indicated. I tried to let it cool in the oven but I needed it for something else so I took it out to let it cool in the bain marie, but got impatient and took it out of the bain marie too! I ate some warm and it was like delicious eggy cream pudding but when fully cooled it was much nicer.
It was really dense, I would compare it to clotted cream, not like the gelatin-set panna cotta I have eaten elsewhere.
It also had a bit of a skin on top. But I finished it off over a couple of days and am now craving it! Yes the authentic panna cotta is different from the gelatine one that everybody is usually used to. Thanks for your comment! Hello, great recipe! Just a tip- the second time I made this I got lazy and used an immersion blender to beat the egg whites instead of a fork. It took about 15 seconds to make the texture like water, and by keeping the whole blade under the surface it made no bubbles which I had trouble achieving with the fork.
Thanks, super delicious. Hi Frances, thank you so much for the tip!
0コメント