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Panna Cotta with agar agar

If you have never tasted Panna cotta with agar agar, you are on the right page! Today we introduce you to this variant recipe with strawberry, blueberry and with a thickener called agar agar.










Panna cotta with agar agar

By: Sweet Shades & Delights

Panna cotta all'agar agar is a delicious dessert prepared with delicious strawberries, blueberries and the thickening agar agar that gives our dessert a different texture than the classic Panna cotta with jelly, also known as fish glue.
Agar agar makes this Panna cotta more creamy and not "gelatinous" as in the classic, but the taste remains neutral and has no flavor.
Panna cotta


For panna cotta:

  • 400 ml Cream 35% (to be divided into 2 parts)
  • 80 gr Sugar
  • 3 gr agar agar

For strawberry coulis:

  • 125 g Strawberries
  • 30 g Sugar
  • 1.5 gr agar agar
  • 10 g water

For blueberry coulis:

  • 100 g Blueberries
  • 22 g Sugar
  • 1 gr agar agar
  • 8 g water

Agar Agar

it is used as a natural gelling device to replace gelatin of natural origin.

agar agar


Step 1

To make the panna cotta, add the first part of the cream (200 gr) together with the sugar and a pinch of vanilla in a saucepan. Over a moderate heat, heat everything and add the agar agar, then boil the whole mixture.

Step 2

After boiling add the rest of the cream (250 gr) to the mixture

With the help of a silicone mold, place the glasses slightly inclined and divide the Panna cotta mixture into the individual glasses.
Let stand for 1 hour.
Step 3
Wash the strawberries under plenty of water; slice them leaving aside 2 that will be cut into small squares and left aside.
Pour the strawberries into a saucepan and add the sugar and water; stirring with a spatula bring everything to boil and immediately afterwards add the agar agar; let it cook a little more.
With the help of immersion blender, blend the mixture and with a sieve, filter the strawberry coulis, then add the diced strawberries. Stir and let it cool. Next, incorporate the strawberry coulis with panna cotta. Let cool for 20 minutes in the refrigerator.
Step 4 – Blueberry Coulis
Wash the blueberries under plenty of water. In a saucepan pour the blueberries together with the sugar and water. Stirring with a spatula, bring it to a boil, then add the agar agar and let cook a little more.
With the help of immersion blender, blend the mixture and with a sieve, filter the blueberry coulis. Stir and let it cool. Next, incorporate the blueberry coulis over the strawberry coulis. Place the glasses in the refrigerator for at least 3/4 hours.


Finally decorated to taste with strawberry (I created slices), raspberry, blueberries, blackberry and redcurrant.  


You can store panna cotta with agar agar, wrapped in film ( if you have silicone caps, better still) for up to 2/3 days.

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