Panna Cotta FAIL
Posted: January 11, 2012 Filed under: Tina Wrote It | Tags: dessert, FAIL 4 Comments »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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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!
You can use the whole failed panna cotta in the ice cream. Make panna cotta ice cream.
Maybe http://www.onehundredeggs.com/?p=1941?
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.