Panna cotta with agar agar
Pannacotta is a dessert that is now very famous and known throughout the world. The classic pannacotta is flavored with vanilla, and is super versatile because it can then be decorated in a thousand different variations, chocolate sauces, caramel sauces, crumbles, etc.
The preparation is very simple and to make it vegan we will replace the animal gelatin with agar agar.
I made this pannacotta with agar agar because it was in great demand as agar is now very easy to find even in classic supermarkets. However, agar creates a fragile jelly, it does not have a very pudding and creamy structure typical of pannacotta so I recommend you also try this pannacotta recipe made with another vegetable gelatine.
When using small weights, in this case 3.5 g of agar, it is important to use a precision scale, like this one . This is because just 1 gram can make the difference, so it is not possible to use a classic scale or weigh in "teaspoons", otherwise the panna cotta could be too hard or, on the contrary, not gel enough.
Method
Cut the vanilla pod in half lengthwise and use the tip of a small knife to extract the seeds by sliding the blade over the pod.
Weigh the milk and cream into a saucepan, add the vanilla seeds.
In a small bowl, mix together the sugar and agar agar, pour into the saucepan and blend with an immersion blender.
Move to the heat and bring to the boil over a low heat, stirring constantly with a whisk.
Transfer to a jug.
On a rigid tray, arrange the 9 single-portion molds and pour the pannacotta.
Transfer the tray to the refrigerator and let it rest for at least 3 hours.
Now prepare the crumble. In a bowl, weigh all the dry ingredients, then rice flour, almond flour, sugar, coconut, mix with a spatula. Melt the coconut oil in the microwave or in a saucepan and pour it into the bowl.
Mix with the spatula until you obtain a moist and homogeneous mixture.
Pour onto a baking tray with baking paper or silicone mat, crumble coarsely. Bake in a fan oven at approximately 185˚ for 15 minutes.
Cool to room temperature and store in a container.
When the agar agar has gelled it is possible to extract the pannacotta.
It is advisable to remove it from the mold when you want to serve it, so that it does not dry out in the fridge.
Then arrange the panna cotta on a saucer, decorate with two spoonfuls of crumble, a spoonful of pomegranate juice and a few fresh pomegranate seeds.
Serve.
