Description
A vanilla gelatin-free panna cotta is a cooked cream dessert that uses natural plant-based substitutes instead of traditional animal collagen to achieve its set form. The phrase panna cotta translates literally from Italian as cooked cream, which describes the core process of simmering dairy with sugar and aromatics before cooling it in small molds. In traditional recipes, pork or beef gelatin acts as the gelling agent, which creates a soft wobble as the cream chills in the refrigerator.
Ingredients
- 2 cups heavy cream
- ½ cup whole milk
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp agar-agar powder
- 2 tbsp cold water
- Pinch of salt
- Fresh berries or fruit, for garnish
Instructions
- Mix the agar-agar:
In a small bowl, combine the agar-agar powder with cold water. Stir well and set aside for 2–3 minutes. - Heat the dairy:
Add the heavy cream, milk, sugar, and salt to a saucepan. Heat over medium-low heat, stirring until the sugar dissolves. - Add agar-agar:
Stir the agar-agar mixture into the warm cream. Bring the mixture to a gentle boil and cook for 1–2 minutes, stirring continuously. This activates the agar-agar. - Add vanilla:
Remove from the heat and stir in the vanilla extract. - Pour into molds:
Divide the mixture among 4 small serving glasses or ramekins. - Chill:
Allow to cool slightly, then refrigerate for 2–4 hours, or until firmly set. - Serve:
Serve chilled, topped with fresh berries, fruit, or a light fruit sauce.
Notes
For the best texture, use agar-agar sparingly, as too much can make the panna cotta firm or rubbery. You can serve it with fresh berries, fruit compote, caramel sauce, or chocolate shavings for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop & Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 panna cotta
- Calories: ~380 kcal
Keywords: vegetarian vanilla panna cotta, agar agar panna cotta, gelatin free cooked cream, eggless vanilla panna cotta