Vanilla Panna Cotta with Agar Agar

"Why don't we have dessert for breakfast?” -  Joanne Fluke

 I am generally not a desserts person. Of course, there are exceptions. Cannot stop with one Jamun and Wattalappam is what constitutes my dream dessert. While I do not mind eating them, making them in my kitchen is not really my priority. I would rather someone else cook it. But, when you are miles away from home, and the two months you are back home is a hazy blur of list of items to be eaten ( I really have such a list) there are many items which do not get crossed off the list. 

So, after weeks and months of putting it off, I put on the chef's hat and stride forward into the unknown. I am not dramatizing it. This Panna Cotta was such a dish or so I thought. The first time I really got around to checking the recipes ( Yes, I read an awful lot of them) I go, " Really ? I waited months for this one ? ". But then, I backtrack - there must be a catch. There is always a catch. In walks Gelatin with a drumroll. I sign, roll my eyes and slam the laptop shut and forget all about it. 

 Weeks turn into months - and then one fine day, I am surrounded by panna cotta pictures everywhere I look. Maybe this is a sign. The old love is rekindled.  I talk to a friend who is a baker and she mentions Agar Agar. While I know about Agar Agar and I had it in my pantry, I had not really given it much thought. As always, the Web does not disappoint and I find loads of recipes without gelatin. Another marathon of food blogs for the most authentic and the most basic recipe, I end up with this one. I cannot really vouch for the authenticity but by taste, it was definitely a winner. Here is how I made it. 

Ingredients :

Heavy Whipping Cream - 1.5 Cups

Milk - 1 Cup

Agar Agar - 1 tsp.

Sugar - 1/4 Cup

Vanilla Extract - 1 tsp. 

Method : 

1. In a saucepan, combine the milk and the cream and mix well. Add the Agar Agar to this and give it a good stir. Leave it undisturbed for 15 minutes. This gives time for the Agar Agar to bloom. Meanwhile, brush the 6 ramekin bowls with oil or  melted butter and keep ready. 

2. After 15 minutes, add Sugar and vanilla extract and mix. On medium heat, cook this by constantly stirring it till the mixture comes to a gentle boil. You will see a difference in texture and the liquid thickening. 

3. Remove from flame. Pass the mixture through a  medium sieve to remove any lumps. 

4. Pour this into the prepared ramekins. Gently tap the ramekins to get rid of any air bubbles. Allow it to cool down to room temperature before refrigerating. 

5. Refrigerate for couple of hours before serving. 

6. Unmold and serve it with a strawberry/ blackberry compote or just plain with few berries of your choice. 

Notes :

Before unmolding, remove the ramekins from the refrigerator and place them in a wide pan filled with hot water for a few seconds. The hot water will loosen the panna cotta from the ramekins. Turn the ramekins on to a plate or bowl. It should slide right off. If you have trouble, Run a thin knife through the sides to aid in the loosening process. 

Source : From here.