It took a while for me to try out this delicious Italian dessert as it always involved using revolting Gelatin. So it was very exciting when my lovely friend Kavitha told me about a yummy version of Panna cotta which was gelatin free! I tried this at her house and was really amazed by the texture and yummy flavour and it was great to know that you can make this without using Gelatin, phew!
So since then I have tried this recipe out a few times, with some failures (mainly because I didn’t follow the instructions on the setting agent…eeek!) and I can share with you two replacements for the Gelatin; Vege gel and Agar Agar. If you are a sweet tooth, then I have made some recommendations on how to make it to your taste. I love this recipe as it means you can make it the day before any guests are coming over and it makes a fuss free sweet and relatively light sweet at the end of a lunch or dinner. I also really like the way you can pair it with a coulis or sauce using seasonal ingredients. For example, recently I made a coulis with freshly grown Strawberries and during winter months you can just pour over some store bought Mango Pulp or use frozen Coulis. Easy peasy! 🙂
What you need:
- 500ml Double Cream
- 150ml Milk
- 1 vanilla pod – seeds scraped out
- x2 7g packets of Vege gel OR 2 tsps Agar flakes
- 50g white granulated sugar
- x12 silicon muffin mould or individual ramekins
How to make it:
- Heat the cream and milk in a medium sized saucepan (ideally with a spout) until almost at boiling point. Then lower the heat and the sugar and vanilla seeds and mix well.
- Prepare your setting agent. I use vege gel most often as it’s more easily available and the instructions on the Vege gel packets I use states to dissolve the packets in cold water) and then add to the simmering cream and milk mixture and mix well. I find it helps using a whisk here to ensure the setting agent is evenly distributed in the liquid.
- Take the pan off the flame and keep aside for 2 minutes to cool a little and get your moulds or ramekins. SEE NOTE BELOW.
- Pour the mixture into your moulds/ramekins and refrigerate for at least 6 hours or overnight. I honestly think the overnight option is the best, especially when you have guests the following day so it will save you lots of time!
- Serve with a refreshing fruit coulis 🙂
NOTE: Be careful not too cool the mixture too much as your setting agent (Vege gel or Agar Agar) may start to set. If you feel it is starting it is starting to set then pour into the moulds/ramekins immediately.
If you have a sweet tooth then you could add melted white chocolate for a more decadent flavour and reduce the sugar to 25g.