Panna cotta without fish glue

Panna Cotta is a traditional Italian spoon dessert of incredible creaminess, and it can also be prepared without the use of fish glue (or gelatin). Instead of gelatin, you can use agar agar, a vegetable thickener extracted from seaweed, which is a fantastic vegetarian and vegan alternative. Here is the recipe:

Ingredients

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

Preparation

1. In a pot, mix the cream with the sugar. If you are using a vanilla pod, split the pod in half lengthwise and scrape out 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. In the meantime, in a small bowl, dissolve the agar agar in a little cold water to hydrate it.
4. When the cream is warm, 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 wet with a little water (this helps to unmold the panna cotta more easily later).
6. Let the preparation 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 invert the panna cotta onto a small plate. You can accompany the Panna Cotta with a coulis of fresh fruit, caramel sauce, or melted chocolate according to your tastes.

Curiosity

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