VIDEO: Prepare panna cotta without gelatine
Vegetarians in particular refrain from enjoying a delicious panna cotta because of the gelatine. The gelling agent agar-agar is available in health food stores. This thickening agent has become indispensable in Asian cuisine and is also enjoying increasing popularity in this country due to its uncomplicated handling. So if you are looking for a recipe for a panna cotta without gelatine, for whatever reason, you have found exactly the right one here.
Panna Cotta - this is how it works without gelatine
- First, put the cream in a saucepan with the sugar, agar-agar, cornstarch and vanilla pulp. All ingredients must be mixed very well with a whisk. Alternatively, vanilla sugar can also be used. The agar should be weighed with a kitchen scale, which is fairly precise. Because if you get just a little too much, the panna cotta will be very firm.
- Bring the cream mixture to a boil over a low heat, stirring constantly. Let the whole thing approx. Simmer for 2 to 3 minutes. Please remember: the cream must be kept stirring, otherwise it will burn very quickly.
- Take the cream off the stove and pour it into cold-rinsed pudding molds. Now the panna cotta has to be chilled for at least 3 to 4 hours so that it can be turned over later.
- Before the Serve If you want, prepare a fruit puree from fresh fruits and a little sugar. Put a little of it on a dessert plate and topple the panna cotta on top. Carefully remove the cream from the edge with a sharp knife. This makes it easier to fall.
- Decorate the whole thing with a little fruit and enjoy it.
The Italian dessert panna cotta is ideal for making cakes ...
If you are concerned whether a reasonable gelatinization result can be guaranteed even without gelatine, just give this recipe a try. You will be amazed how easy it is. You will certainly never want to work with gelatine again afterwards.
