Wednesday, January 29, 2014

vegan coconut pannacotta


This was the first time I used that agar agar I've had in the pantry for so long. I have to say that it worked well and the texture of this pannacotta was more pannacottaish than the liquorice pannacotta with jelly sugar.

But I also have to admit that I much prefered the overall consistency of the jelly sugar + oats cream pannacotta, over this one with coconut milk + agar agar. Because a) the consistency of the latter is slightly more grainy and b) when poured into glasses and left to set it shifted into a bottom layer of jelly and a top layer of pannacotta. Maybe I did something wrong when I let it simmer, maybe the lemon juice the recipe called for wasn't a good idea or maybe the agar agar was too old.

I can definitely see myself trying this again, pannacotta is such an easy peasy dessert, but I will tweak the recipe. Original recipe in Swedish here

Coconut pannacotta
4-6 servings

1 tin coconut milk (400 ml)
2 tbsp caster sugar
1 tsp lemon zest
1 vanilla pod
juice from one lemon (or not?)
1,5 tsp agar agar

Split the vanilla pod and take out the seeds, put both seeds and remaining pod in a pot with the coconut milk, sugar, lemon zest (and juice?). Let to boil and let it simmer for about 5 minutes. Then add the agar agar and let it simmer for about 1 minute until it has dissolved. The strain the liquid to get rid of the lemon zest and the pods. Pour into glasses or bowls and let it cool.

I served mine with passion fruit and warm raspberries. Original recipe called for rhubarb compote. That would of course be lovely too. As would probably pomegranate.



Sienna Smythe said...

Sounds interesting, worth a try.

BlueBird said...

I use agar-agar to make home-made jello-o (using fruit juice). For a more "pannacotta" texture, you can try carrageenan, the consistency obtained with carrageenan is more cream like than agar-agar jelly.

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