Panna cotta with agar agar

I can provide you with a recipe for Panna cotta made with agar agar, which is a vegetable thickener and represents an alternative to animal gelatin. Since it is a natural product derived from algae, it is particularly suitable for vegetarians and vegans.

Ingredients

• 500 ml of fresh cream (for a vegetarian version ensure it does not contain gelatin)
• 100 g of sugar
• 1 vanilla pod (or a teaspoon of vanilla extract)
• 2 g of agar agar powder

Preparation

1. Start by placing the cream in a small pot over medium heat.
2. Add the sugar and vanilla seeds extracted from the pod, or the vanilla extract if you’re using that.
3. Heat the cream while stirring occasionally until the sugar has completely dissolved. It’s not necessary to bring it to a boil, it just needs to be warm.
4. Add the agar agar powder and stir well to ensure it dissolves completely. Some instructions require boiling to activate the agar agar, so follow the specific directions of the product you’re using, usually letting it simmer for 1-2 minutes.
5. Remove the pot from the heat and let it cool down for a few minutes.
6. Pour the mixture into the molds you have chosen and allow to cool to room temperature.
7. Transfer the panna cotta to the refrigerator and let it set for at least 4 hours, or until it is firm.

Once the panna cotta is ready, you can gently flip the mold onto a small plate to serve it. If you have difficulty unmolding it, you can briefly dip the bottom of the mold in hot water to help release it.

Interesting Fact

Panna cotta is a spoon dessert native to Piedmont, Italy, where it is traditionally made with gelatin. The version with agar agar is a more recent variation that adapts to those following a vegetarian diet.