Wednesday, August 17, 2011

Vegetarian Panna Cotta

Panna Cotta

1 1/2 t. powdered agar
2 C. (1 pint) half and half
1/4 C. sugar
Vanilla extract or almond extract to taste
Put all ingredients in saucepan and let sit 5 minutes for the agar to soften.
Heat to just boiling.
Pour into molds.
Place in fridge to set.

Raspberry Coulis
Mash some raspberries together with sugar to taste.
Push through a strain, or not, if you like seeds. I do. But then it's technically macerated fruits, and not coulis. Who cares.

Serve with the panna cotta.

Strawberries & Cream Picnic Parfait
Actually, this is what happened the first time I successfully made panna cotta with agar -- it turned out too firm, so I improvised and came up with this picnic and bento friendly recipe

Materials & Methods
1. Make panna cotta as above with 2 teaspoons agar instead of 1 1/2. Pour into dishes so that it is 1/4'' deep and chill 'til firm.
2. Cut into small squares and unmold. At this point it may be set aside until ready to assemble.
3. Dice 1 1/2 cups strawberries into 1/4'' pieces and sprinkle with sugar to taste (about 1 T.)
5. Layer the panna cotta and strawberry in a water-tight container.
6. Serve chilled or at room temperature no more than 36 hours after preparing the strawberries (which will begin to discolour, although they taste fine for a day or two after).