Strawberry Panna Cotta Without Gelatin
Strawberry Panna Cotta is a delightful Italian dessert known for its creamy texture and rich flavor. Traditionally made with gelatin, this recipe offers a vegetarian-friendly twist by using agar powder as a gelatin substitute. Agar powder, derived from red algae is a plant-based ingredient that sets beautifully and provides the same texture.
To make vegan panna cotta, you can use plant-based creams such as coconut or cashew cream as a substitute for traditional dairy cream.
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what is panna cotta?
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Panna Cotta, a popular Italian dessert, has a rich history dating back to the early 20th century. The name “panna cotta” itself translates to “cooked cream” in Italian, which perfectly describes the dessert’s main ingredients. Its exact origins are somewhat debated, with some sources attributing its creation to the Piedmont region in northern Italy, while others claim it originated in the Lombardy region.
Traditionally made with cream, sugar, gelatin, and vanilla, panna cotta is known for its smooth silky texture. Over the years, this simple yet elegant dessert has evolved, with variations incorporating different flavors. Such as chocolate, coffee, fruit coulis, and caramel. Panna cotta has become a staple in Italian cuisine and is enjoyed worldwide for its luscious taste and versatility. Whether served on its own or accompanied by fresh berries or a drizzle of sauce, panna cotta continues to be a beloved dessert for many.
COMPARING TEXTURE:
Traditionally made with gelatin, this recipe uses agar powder. Panna cotta made with regular gelatin tends to have a smoother and softer texture. Compared to using Agar powder, derived from seaweed, sets firmer than gelatin and can sometimes result in a slightly firmer and more jelly-like texture in the Panna Cotta. I also noticed that the texture is slightly similar to a pudding, which is why it is essential to dissolve the agar powder properly. Agar is a plant-based alternative to gelatin, making it a suitable option for vegetarians and vegans. Ultimately, the choice between regular gelatin and Agar powder comes down to personal preference for texture and dietary considerations.
OTHER RECIPE IDEAS YOU MIGHT WANT TO TRY:
Lemon and Berries Cheesecake Minis
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Ingredients Strawberry Panna Cotta Without Gelatin
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- Whole Milk: This provides a creamy base for the panna cotta and adds richness to the dessert.
- Heavy Cream: The heavy cream adds a luxurious texture and richness to the panna cotta, making it smooth and decadent.
- Agar Powder: is a plant-based alternative to gelatin that helps the panna cotta set and hold its shape.
- Sugar: is essential for sweetening the dessert and balancing the flavors of the other ingredients.
- Fresh Strawberries: are the star of this dessert, providing a burst of fruity flavor and vibrant color.
- Lemon juice: adds a bright, citrusy flavor to contrast with the sweetness of the strawberries.
- Lemon zest: adds a fragrant citrus aroma to the panna cotta, enhancing the overall taste experience.
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HOW TO MAKE STRAWBERRY PANNA COTTA WITHOUT GELATIN
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Time needed: 4 hours
STEP-BY-STEP
- MAKE THE CREAM:
In a saucepan, combine the whole milk, heavy cream, sugar, and vanilla. Heat the mixture over medium heat until it starts to simmer, stirring occasionally to dissolve the sugar. Sprinkle the agar powder over the milk and cream mixture and whisk well to combine. Continue to simmer for another 2-3 minutes, ensuring the agar powder and sugar is fully dissolved.
- COOL THE CREAM
Remove the saucepan from the heat and let the mixture cool slightly. Divide and pour the mixture into each shot glass and refrigerate for at least 4 hours, or until set.
- MAKE THE STRAWBERRY COMPOTE
Wash the strawberries and dry them with a paper towel. Slice them into quarters or smaller pieces depending on your preference (more for topping). In a saucepan, combine the strawberries with sugar, lemon juice, lemon zest, and a pinch of salt. Cook the mixture over medium heat, stirring occasionally, until the strawberries start to break down and release their juices. This usually takes around 10-15 minutes. If you prefer a thicker compote, you can mash the strawberries slightly with a fork or potato masher. Once the compote reaches your desired consistency, please remove it from the heat and let it cool.
- ASSEMBLE
Place a tablespoon of strawberry compote on top of the panna cotta. Garnish with diced fresh strawberries and mint leaves. Serve cold.
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Frequently asked questions
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If your Panna Cotta is not setting as expected, it could be due to not using enough agar powder or not boiling the mixture for a sufficient amount of time. Make sure to follow the instructions closely and adjust the agar powder amount if needed.
Yes, you can prepare your Panna Cotta in advance. It’s recommended to make it a day before serving to allow it enough time to set properly in the refrigerator.
When making Panna Cotta, there are plenty of options to explore beyond the classic strawberry topping. You can get creative with various fruits like raspberries, blueberries, mangos, or even passion fruit. Nuts such as toasted almonds or pistachios can add a delightful crunch. For a touch of elegance, consider drizzling some rich caramel or chocolate sauce. If you’re a fan of citrus flavors, a zest of lemon or orange can provide a refreshing contrast. The possibilities are endless!
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Strawberry Panna Cotta Without Gelatin
Equipment
- Saucepan
- Mixing bowls
- Spatula
- Measuring spoons
- Measuring cups
- Serving glasses or shot glass
Ingredients
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- mint leaves for garnish
STRAWBERRY COMPOTE
- 2 cups diced strawberries, more for toppings
- 1/4 cup sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- a pinch of salt
Instructions
- MAKE THE CREAMY MIXTURE: In a saucepan, combine whole milk, heavy cream, sugar, and vanilla. Heat the mixture over medium heat until it starts to simmer, stirring occasionally to dissolve the sugar. Sprinkle the agar powder over the cream mixture and whisk well to combine. Continue to simmer for another 2-3 minutes, ensuring the agar powder is fully dissolved.
- CHILL THE PANNA COTTA: Remove the cream mixture from the heat and let it cool slightly. Pour the mixture into a glass (or divide between 4 shot glasses) and refrigerate for at least 4 hours, or until set.
- MAKE THE STRAWBERRY COMPOTE: Cut the strawberries into small dice. Place them in a saucepan, and add the sugar, lemon juice, lemon zest, and a pinch of salt. Heat the mixture over medium heat until it starts to simmer, stirring occasionally (keep an eye not to overflow). Continue simmering until it is reduced in half about 10-15 minutes. Cool completely before adding to the panna cotta
- ASSEMBLE: Spoon the cooled strawberry compote on top of the chilled panna cotta. Top with fresh diced strawberries and garnish with mint leaves.
Video
Notes
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