Panna Cotta FAIL

We’re having some friends over for dinner tonight and I thought it would be great to make some panna cotta.  Simple, light, easy…right?  WRONG.  I don’t know if it’s because I used agar agar instead of regular gelatin or what, but this recipe did not firm up at all.  Does anyone have a foolproof recipe, hopefully with no gelatin?

Major doldrums right now, thinking about making some pistachio donuts as the end to the Middle Eastern inspired feast we’re having.  I could also reuse the heavy cream from the panna cotta and make icecream….  Decisions, decisions.

 

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8 Comments on “Panna Cotta FAIL”

  1. emily says:

    sorry to hear about the panna cotta!
    pistachio ice cream? this recipe is great…i used salted pistachios & left out the almond extract.

    http://www.epicurious.com/recipes/food/views/Pistachio-Ice-Cream-5902

    good luck!

  2. PaulaK says:

    You can use the whole failed panna cotta in the ice cream. Make panna cotta ice cream.

  3. Coconut Panna Cotta with Pomegranate Jello (4 servings)
    1 can coconut milk (15 oz)
    1/4 cup agave nectar
    1 teaspoon vanilla
    2 teaspoons agar agar, divided
    1/4 cup warm water
    3/4 cup pomegranate juice
    1/4 cup boiling water

    Let’s Cook:
    For the panna cotta, mix 1 teaspoon agar agar in a small bowl with 1/4 cup warm water, then set aside.

    In a small saucepan, combine the coconut milk, agave and vanilla. Mix well and bring the mixture to a boil for about a minute. Pour the agar agar mixture into the coconut mixture and stir to combine.

    Divide the coconut mixture evenly into four serving containers and place in the refrigerator to set for about 4 hours.

    To make the pomegranate jello, mix 1 teaspoon agar agar with 1/4 cup boiling water. Then pour into a small mixing bowl with the pomegranate juice. Mix well, and then pour onto the panna cotta after the panna cotta has set.

    Then place the containers back into the refrigerator to set for another 4 hours.

    Note: If the pomegranate juice is too tart or sour, mix in some agave or sugar to taste. The result should still be tangy.

  4. Roberta says:

    My panna cotta recipe comes from the folks at Cook’s Illustrated Magazine (and America’s Test Kitchen, if you know the show but not the magazine). It does contain gelatin, but not much, which makes it better than many other panna cotta recipes. It’s foolproof and delicious. I’ve made it many times, even once in the unfamiliar kitchen of a beach rental house. Give it a try.

  5. puvi says:

    I have experimented a couple of times with flakes. These are the things i noticed.
    1. Quantity of agar varies depending on flakes and powder.
    2. Flakes take long time to dissolve, so I cut the flakes into small pieces and grinded it in coffee grinder. Even then i did not get powder.
    3. When added to boiling milk 60-75% flakes will dissolve after 20-25 min of stirring
    4. ratio- 3/4 tsp ground flakes per cup of non citrous liquid. This consistency is neither too hard nor fail to hold together.
    I did not have molds so i dont know if it can be de-molded. May I know how much agar did u use and if its flakes or powder.

  6. puvi says:

    Addition to point3. when 75% of flakes is dissolved, we can take it off the the flame. we may filter it when it is still hot to get rid of the remaining undissolved flakes


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