Panna Cotta Recipe Learn under Expert Guide :- The traditional Panna Cotta recipe is produced without gelatin and is just as rich and jiggly as before, but this creamy, delectable, and simple vegetarian version is made without it. Impress your dinner party guests with my tried-and-true Vanilla Panna Cotta recipe, a straightforward yet sophisticated Italian dessert.
Panna Cotta Recipe Learn under Expert Guide
Ingredients
- 2 cups whole milk
- 2 cups light cream or low-fat cream (20 to 30% fat), swap easily with 2 cups of whipping or heavy cream
- ½ cup sugar or add as required
- 2 teaspoons vanilla extract or 1 teaspoon vanilla essence
- 2 tablespoons agar agar strands – finely chopped
- ⅓ cup hot water
Instructions
Remember that when combining the cream mixture and the agar agar solution, they should both be heated. Thus, cook both at the same time.
Making Agar Agar Liquid
In a small sauce pan, place the two teaspoons of finely chopped agar agar strands. Please cut the agar strands into very small pieces.
Pour in some boiling water.
After mixing, let the strands of agar agar soak in boiling water for five minutes.
After that, maintain a low heat for the agar agar and water mixture. Stir the agar agar solution continuously while cooking it until the strands of agar agar disintegrate.
Stir often while heating this mixture.
Once all of the agar agar strands have dissolved, turn off the heat. You’ll see an obvious fix.
Making Vanilla Panna Cotta Mixture
In the meantime, combine whole milk and light (or whipping) cream in a skillet or saucepan.
Put some sugar in.
Maintain the saucepan over low to low-medium heat on the stovetop. Using a wire whisk, stir. All of the sugar should dissolve.
Stirring occasionally, bring the cream mixture to a mild boil.
The mixture ought should just barely boil. Then remove the heat source.
Include the vanilla extract. Add one teaspoon of vanilla essence if you’re using it. Blend thoroughly.
Now combine the heated cream and milk combination with the hot agar agar liquid. When mixing, the cream mixture and the agar agar solution should both be heated.
Again, thoroughly mix using a wire whisk.
Setting Panna Cotta
Fill bowls with the heated panna cotta mixture. Grease the dishes with an oil that has a neutral flavor, such as sunflower oil, if you intend to remove the panna cotta from the mold.
Put lids or aluminum foil over the bowls. Place the bowls in the refrigerator to set for four to five hours or overnight once the panna cotta mixture has warmed up or reached room temperature.
The panna cotta will wobble slightly after it sets.
Once Panna Cotta sets, serve it plain or garnish it with your preferred berries or fruits, or pour it with coulis or fruit sauce.
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Notes
Liquids Temperature: When combining the cream mixture and the agar agar solution, they should both be heated. If one of them starts to get warm or cool, do the following:
Agar agar solidifies and turns gelatinous when it cools, so reheat it while stirring constantly and adding hot water. A hot water bath is an additional option.
For the cream mixture, cook it slowly over a low heat source until it’s heated through.
Cream: You can use whipping cream or heavy cream to make panna cotta instead of light cream.
Sweetness: Modify the sugar content as necessary.
Setting Time: Give the panna cotta enough time to fully set before serving. It may take four to five hours or nine to twelve hours, depending on the settings on your refrigerator.
Option for vegans: Use almond milk and coconut cream to make a vegan panna cotta.
Agar agar: The quantity of agar agar in the recipe will result in a hard and neatly set panna cotta. Thus, it’s preferable to serve this in a small dessert glass or a bowl. I would recommend using 3 tablespoons of chopped agar agar strands instead of the 2 tablespoons called for in the recipe if you wish to unmould and serve.
Scaling: You can either double or half the recipe.
Nutrition Facts
- Fat 32g49%
- Saturated Fat 20g125%
- Cholesterol 117mg39%
- Sodium 66mg3%
- Potassium 167mg5%
- Carbohydrates 23g8%
- Sugar 21g23%
- Protein 4g8%
- Vitamin A 1298IU26%
- Vitamin B1 (Thiamine) 1mg67%
- Vitamin B2 (Riboflavin) 1mg59%
- Vitamin B3 (Niacin) 1mg5%
- Vitamin B6 1mg50%
- Vitamin B12 1µg17%
- Vitamin C 1mg1%
- Vitamin D 2µg13%
- Vitamin E 1mg7%
- Vitamin K 3µg3%
- Calcium 143mg14%
- Vitamin B9 (Folate) 7µg2%
- Magnesium 14mg4%
- Phosphorus 118mg12%
- Zinc 1mg7%
