This version of Panna Cotta, a classic Italian dessert, is made without gelatine, using agar agar as a vegetarian-friendly setting agent. The creamy mixture is sweetened with sugar and enriched with vanilla, offering a silky smooth texture that perfectly complements the vibrant, sweet and tart berry sauce. This dessert not only tastes exquisite but also caters to various dietary preferences.
Why You'll Love This: The gelatine-free Panna Cotta is ideal for those looking for vegetarian dessert options without compromising on the classic texture and flavor of traditional Panna Cotta. The vanilla-infused cream forms a perfect base for the luscious berry sauce, creating a delightful contrast of flavors. This dessert is both simple and sophisticated, making it a sure favorite.
Perfect Occasion: This Panna Cotta is perfect for a refined dessert at dinner parties, holiday meals, or any special occasion. Its elegant presentation in individual glasses makes it ideal for serving at gatherings where you want to impress your guests. It’s also great for a summer dessert when you want something light yet indulgent.
Decoration Tips: Serve the Panna Cotta in clear glasses to show off the creamy texture and top with the bright berry sauce for a striking visual contrast. Garnish with fresh berries and a sprig of mint for an added touch of freshness and color. You can also dust a little powdered sugar over the berries for a festive look.
Ingredients:
- For Panna Cotta:
- 1 liter of heavy cream
- 3 level teaspoons of agar agar
- 1 tablespoon of cornstarch
- 7 tablespoons of sugar
- 2 teaspoons of vanilla paste or seeds from one vanilla pod
- For Berry Sauce:
- 300 grams of mixed berries, fresh or frozen
- 5 tablespoons of water (for cooking berries)
- 1 tablespoon of cornstarch
- 4 tablespoons of water (to mix with cornstarch)
- 120 grams of sugar
Instructions:
- Prepare Panna Cotta:
- Rinse dessert glasses with cold water before filling.
- In a saucepan, combine heavy cream, sugar, agar agar, and cornstarch. Cook over medium heat, stirring continuously, until the mixture just begins to boil.
- Remove from heat and stir in vanilla paste or seeds.
- Pour the mixture into the prepared glasses, let rest for 30 minutes at room temperature, then refrigerate for at least 3 hours until set.
- For the Berry Sauce:
- In a saucepan, combine the berries, 5 tablespoons of water, and sugar. Bring to a simmer over medium heat.
- Mix 1 tablespoon of cornstarch with 4 tablespoons of water, then stir into the simmering berries.
- Continue to cook for about 2 minutes until the sauce thickens. Remove from heat and let cool completely.
- To Serve:
- Before serving, briefly hold the glasses under hot water to loosen the Panna Cotta, making them easier to unmold onto plates.
- Top each Panna Cotta with the cooled berry sauce.
Enjoy this luxurious Gelatine-Free Panna Cotta with Berry Sauce, a creamy, velvety dessert that perfectly captures the essence of Italian culinary elegance!