Panna cotta is an Italian dessert of sweetened cream thickened with gelatine and moulded. Since I do not use gelatine I used agar agar powder to make the dessert. I had made a Chocolate Panna cotta long back, which had turned out really sinful, but that was really long back. some time back I also tried a Trifle with Mango panna cotta , which was another party dessert. I do make the agar agar pudding called China Grass very regularly as that’s one dessert my hubby eats everyday. Panna cotta is definitely on the same lines as we use milk for China grass pudding while cream for Panna cotta. Both desserts set very well and are equally delicious , Panna cotta naturally being more rich.
This Italian dessert is normally served with a coulis of berries, or a sauce of caramel or chocolate. It may be covered with fruit or with liqueurs.
I served it with Strawberry crush.
1/4 cup water
3/4 tbsp agar agar powder
1 cup heavy cream
Add agar agar powder, stir well so the agar agar powder dissolves.
Add the cream, let cook on medium flame till you see bubbles on the sides of the pot.
This should take about 4-5 minutes.
Remove from fire and let it cool for 3-4 minutes.
Pour into moulds or bowl.
Let it set on the counter, then place it in the refrigerator.
I served it with strawberry crush, but it can be served with home made strawberry or raspberry sauce , berries, caramel or chocolate sauce.
I used vanilla cream which was already sweetened, so I did not add any flavoring or sugar.
In case you are using a cream which is not sweetened then add sugar while adding cream.
Once you bring it off the flame you could add the flavoring too.
The pannacotta should be served chilled .
I served this Vanilla Panna cotta as a part of Italian Breakfast for Buffet on Table.