PANNA COTTA

PANNA COTTA

Known worldwide as a sophisticated dessert, Panna Cotta has humble origins—it began as a simple, homemade recipe made with heavy cream, sugar, and a delicate touch of vanilla. A true classic of Italian cuisine that has won over palates around the world.

But don't worry, lovers of good food and compassion: so that we vegans can also enjoy this delight without compromising our principles, an all-vegetarian version has been created—just as irresistible as the original. Eat what you love!

Panna Cotta Ingredients

• 2 cups of vegetable cream

• 1 cup of water

• 1/3 cup agave syrup

• 1 teaspoon agar-agar

• Vanilla to taste

For this recipe, I like to prepare individual portions, so I usually use ramekins (those small ceramic pots), but you can use any container you have at home — glass cups, small jars, or even cups.

In a saucepan, add the vegetable cream, water, agave syrup, and vanilla extract. Mix well with a spoon or whisk until all ingredients are well incorporated. Place over medium heat and heat until boiling.

Once it starts to boil, add the agar-agar and stir vigorously until completely dissolved. Continue stirring continuously for another minute to ensure the agar-agar is activated.

Once done, pour the still-warm custard into the ramekins (or jars of your choice), filling almost to the brim. Refrigerate for at least 4 hours, or until the dessert is firm.

Ingredients: Red Fruit Syrup

• 3 cups of berries (blackberry – strawberry – raspberry – blueberry)

• ¼ cup agave syrup

• Juice of half a lemon

As is common with fresh fruit, it's not always easy to find year-round. So when I don't have fresh berries on hand, I use the frozen version, which works very well.

Place 1 cup of berries (fresh or frozen) in a blender or use a mixer. Blend until smooth and smooth. Then transfer to a saucepan.

Add the remaining fruit, lemon juice, and agave syrup. Bring to a simmer and cook slowly, stirring occasionally, until the fruit is very soft and the liquid has reduced slightly.

Store the syrup in a sealed container and refrigerate until ready to use—this helps preserve its texture and freshness. When serving, let your creativity run wild to decorate your panna cotta with charm and flavor!

Tip:

For this dessert, I prefer a more liquid syrup, as it adds a lightness to the dish. Once the fruit is soft, you can decide whether to cook it longer for a thicker, more concentrated syrup, or turn off the heat earlier to maintain a smoother, more fluid texture.

Curiosity:

Agar-agar is a natural gelling agent made from red algae. It's widely used in cooking, especially in vegan recipes, to firm up desserts like jellies, mousses, and panna cotta—just like traditional gelatin, but 100% plant-based and free of animal ingredients.

Additionally, agar-agar hardens at room temperature, and becomes even firmer after a few hours in the refrigerator.