Panna Cotta without Gelatin

Panna Cotta is a traditional Italian spoon dessert with incredible creaminess and it is possible to prepare it without using fish gelatin (or gelatine). Instead of gelatin, you can use agar agar, a vegetable thickener extracted from algae, which is a fantastic vegetarian and vegan alternative. Here is the recipe:

Ingredients

• 500 ml fresh cream (for a vegan version you can use soy or coconut cream)
• 100 g granulated sugar
• 1 vanilla pod or 1 teaspoon vanilla extract
• 2 g agar agar powder (amount depending on the manufacturer’s instructions, check the package)

Preparation

1. In a saucepan, mix the cream with the sugar. If using a vanilla pod, split the pod in half lengthwise and scrape the seeds with the tip of a knife. Add the seeds and the whole pod to the cream.
2. Heat the cream over medium heat until the sugar has completely dissolved and the cream is almost boiling (be careful not to let it boil completely).
3. Meanwhile, in a small bowl, dissolve the agar agar in a little cold water to hydrate it.
4. When the cream is hot, remove the vanilla pod and add the dissolved agar agar. Stir well for about 2 minutes to activate the thickener.
5. Pour the cream into individual molds moistened with a little water (this helps to unmold the panna cotta more easily afterwards).
6. Let the mixture cool to room temperature, then transfer it to the refrigerator for at least 4 hours, or even better, overnight.

Before serving, briefly dip the molds in hot water and turn the panna cotta out onto a plate. You can accompany the Panna Cotta with a fresh fruit coulis, caramel sauce or melted chocolate according to your tastes.

Trivia

Panna cotta, whose name means “cooked cream”, is associated by us with the Piedmont region, although in reality there is no real geographical attribution. This delicious dessert has conquered tables all over the world, thanks to its simplicity and the possibility of varying its flavor with numerous sauces and garnishes.