Panna Cotta with Agar

Free

Difficulty: Low
Time: 30 min (plus resting time at least 3 h)
Quantity: 9 servings
Type: Spoon Desserts
Dietary requirements: Nut-free Gluten-free Vegan

Ingredients

PANNA COTTA

250 g plant-based milk

250 g plant-based cream

1 vanilla bean

81 g granulated sugar

3,5 g agar agar

CRUMBLE

70 g rice flour

40 g cane sugar (Demerara)

16 g almond flour

17 g desiccated coconut

50 g coconut oil

PER DECORARE

Fresh pomegranate juice q.s.

Pomegranate arils q.s.

Pannacotta is a spoon dessert now famous and known worldwide. The classic pannacotta is flavored with vanilla and is super versatile because it can then be decorated in a thousand different variations, chocolate sauces, caramel, crumble etc.

Method

Score the vanilla bean lengthwise and with the tip of a knife extract the seeds by running the blade along the pod.

Weigh the milk and cream in a small saucepan, add the vanilla seeds. In a small bowl mix together the sugar and agar agar, pour into the saucepan and blend with an immersion blender.

Move to the heat and bring to a boil over low heat, stirring always with a whisk. Transfer to a jug. Place the 9 single-portion molds on a rigid tray and pour the pannacotta. Transfer the tray to the refrigerator and let rest for at least 3 h.

Now prepare the crumble. In a bowl weigh all the dry ingredients: rice flour, almond flour, sugar, coconut, mix with a spatula. Melt the coconut oil in the microwave or in a small saucepan and pour it into the bowl.

Mix with the spatula until you obtain a moist and homogeneous mixture. Spread onto a baking tray lined with parchment paper or a silicone mat, crumble roughly. Bake in a ventilated oven at 185˚C for about 15 minutes. Cool to room temperature and store in a container.

When the agar agar has gelled it is possible to unmold the pannacotta. It is recommended to remove it from the mold when you wish to serve it, so that it does not dry out in the fridge.

Place the pannacotta on a small plate, decorate with two tablespoons of crumble, one tablespoon of pomegranate juice and some fresh pomegranate arils. Serve.

Storage

Store the pannacotta in the molds in the refrigerator for up to 3 days.

Tips

*You can replace the coconut oil with margarine. Obviously you can serve the pannacotta with the topping you want such as also this butterscotch sauce. To make this recipe you just need to not use the crumble but perhaps serve only the pannacotta with a sauce or use ready-made cookies and crumble them. I recommend, if you make it in silicone molds as in this recipe it will be much easier to remove without the risk of breaking it. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products