VANILLA PANNA COTTA

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Today in this blog I'm going to share with you people very yummy VANILLA PANNA COTTA recipe which is very easy in making with just limited ingredients. so lets get started.

PANNA COTTA is such an simple yet yummiest ITALIAN DESSERT. Initially when I came across this recipe in various restaurants as well as across different websites I eagerly wanted to taste and try this recipe, but whenever I used to go to restaurants I got to know they use GELATIN LEAVES which I don't eat being a pure vegetarian, then I started searching for different gelatin leaves replacement, after a lot of research and after 1-2 experiments I came across one perfect replacement i.e. AGAR-AGAR POWDER, trust me after using agar-agar powder as replacement and experimenting, it turned out to be exactly same as the restaurant one's nice fluffy. It tasted like heaven in the mouth. With this recipe I'm sure even you can make PANNA COTTA like a pro the way I do.

PANNA COTTA :- Panna cotta (Italian for "cooked cream") is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.

HISTORY :-

The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One (undocumented) story says that it was invented by a Hungarian woman in the Langhe in the early 1900s. An 1879 dictionary mentions a dish called latte inglese 'English milk', made of cream cooked with gelatin and molded, though other sources say that latte inglese is made with egg yolks; perhaps the name covered any thickened custard-like preparation.

AGAR-AGAR :-

Agar (pronounced /ˈeɪɡɑːr/, US: /ˈɑːɡər/) or agar-agar is a jelly-like substance, obtained from algae.

Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.

INGREDIENTS :-

• 1 Cup milk
• pinch of salt
• 1 tsp vanilla essence/extract
• 1 tsp agar-agar
• 1 cup cream
• 1/2 cup powdered sugar
• Mulberries

RECIPE :-

• In a deep pan heat the milk, don't boil it just heat the milk.

• Add 1tsp of agar-agar stripes/powder and whisk it.

• Now let the milk cook on a medium heat, do not boil the milk.
• Then add 1 cup cream to the mixture.
• Further add 1/2 cup powdered sugar, vanilla essence, salt and keep on whisking it till it dissolves.

• Let the milk cool before setting it.

• Now pour the milk mixture into glass and refrigerate it for 2-3 hours or overnight, till it sets completely
• Garnish it with mulberries or your favorite fruit.

TIPS :-

• You can also use other fruits such as strawberries, raspberries, mangoes etc.

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