Panna cotta recipe with step by step photos. This panna cotta is vegetarin and best for vegetarians. Panna cotta is the most popular and classic Italian dessert. So if you are looking for a good panna cotta recipe then follow the steps carefully. This is very easy to make and you can prepare this earlier and serve chilled. Panna cotta is also the best option for any party or get together because you don’t need to make this dessert on the same day. This is totally gelatin-free dessert.
What is panna cotta ?
Panna cotta is a dessert of cream thickened with either gelatin or agar-agar and flavored with vanilla or with other flavorings. There are many varieties of panna cotta. You can add your favorite flavor to it. Panna cotta’s name means ‘cooked cream’. Panna cotta is made with heavy cream, milk, sugar, gelatin/agar-agar, or flavor extract.
Now we have a lot of options and variations to make this delicacy. You can eat straight out of glass or first unmold onto a plate then garnish with some fresh fruits and eat.
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Almond panna cotta with pomegranate jelly
In this Recipe, panna cotta is flavored with almond and topped with pomegranate jelly. We used agar-agar powder for this recipe. And the most important thing is that this panna cotta is not fatty and not too sweet but still maintains the creamy texture. Panna cotta has a wobbly and velvety smooth texture that melts in the mouth. If you want to unmold the panna cotta then use a little bit more agar-agar. Today we serve this in glass that’s why we use less quantity of agar-agar. Because I love this type of texture in my panna cotta. And the pomegranate jelly is also not very firm.
You can store this dessert for 3 to 4 days in the refrigerator. So, if you are planning to make any dessert for parties then this is the perfect option.
Ingredients and substitutes for this recipe
Almonds: This is flavored with almonds. Here we used almond puree which is very easy to make at home. Take some soaked almonds and grind it in the puree. Use good quality almonds.
You can substitute almond puree with almond milk or with almond extract. But I like the pureed flavor more.
Milk or cream: I told you that this is not a fatty dessert. So instead of heavy cream, we used regular full-fat milk. For maintaining the smooth texture evaporates the milk then adds other things. But if you want to use cream then use half milk and half cream.
Gelatin or agar agar: You can use gelatin for making panna cotta. But this is a vegan dessert, we used agar agar powder. This also works well.
Pomegranate jelly: for this use fresh pomegranate juice and some lemon juice. Pomegranate jelly balances the sweet flavor and gives a good tang and freshness to the panna cotta.
Fun with flavors: Panna cotta is so versatile that you can experiment with any flavor combo with this. So choose your favorite flavor and create something new.
INGREDIENTS
- For white layer( almond layer)
- 500 ml full-fat milk
- 2 tablespoon sugar
- 10 almonds
- 2 tablespoon rice puree
- 1/2 teaspoon agar-agar powder
- 5 ml of water
- For pomegranate jelly
- 100 ml pomegranate juice
- 1 and a half tablespoon sugar
- 1/4 teaspoon agar-agar powder
| Cooking time | 30 minutes |
| Servings | 2 to 3 |
Preparation for almond layer
Take a saucepan add milk and boil it on a medium flame for at least 15 minutes. Because we have evaporates some milk. Like if we add 500 ml milk then make it 400 ml.
Meanwhile, in another vessel add water and agar agar powder. Mix it well and cook for 3 minutes on low flame. When it completely dissolved n turn off the heat.
Add agar agar mixture into milk. And stir for 1 minute on low flame.
Add 2 tablespoon almond puree. Stir it continuously for 30 seconds. Take some soaked almonds and grind it into fine paste.
Then add rice puree. Stir it continuously for 30 seconds on low flame. Take some rice and soak it for 30 minutes and grind it into a fine paste. Firstly you prepare all these purees then start cooking.
Add sugar. You can adjust the quantity of sugar. Cook for 4 to 5 minutes.
When it looks little bit thick then remove from the heat.
Pour this in any serving glass or bowl. Allow it to cool down and then keep it in the refrigerator for 2 hours. When it sets for the next layer and looks firm then start the next process.
Pomegranate jelly layer
Take some freshly squished pomegranate juice.
Add agar agar and mix well. Cook it on low flame for 4 to 5 minutes.
After that add sugar into it.
And cook for more 4 minutes. Then leave it to cool down at room temperature.
then pour gentlely on almond layer. And refrigerate it for more 1 hour. When the jelly layer is set completely, it is ready to eat.
Store it for 3 to 4 days in the refrigerator and garnish with some fresh fruits and some mint leaves.
