For a long time I tried to find a substitute for gelatin and finally I found it in agar-agar powder. It is tasteless and binds like gelatin. The only difficulty is that you have to boil and cook it for at least 2 minutes, because it starts gelling shortly afterwards. You put all ingredients and the agar-agar into a large sauce pan and bring all to a boil stirring constantly. Then you reduce the heat and keep cooking still stirring all the time. After 10 minutes in total you are released pour the milk into prepared dessert moulds, bowls or one bigger form. I wash the bowls just with cold water and don’t dry them. This way the remaining drops of water are enough to get the cold Panna Cotta out onto the dessert plates. This time I used cardamom to scent the Panna Cotta and serve it with strawberry-prosecco-sorbet. Delicious! Enjoy it! Afiyet olsun!
For the Panna Cotta:
750 ml single cream or whole milk
1 teaspoon cardamom pods, crushed
3-4 tbsp sugar
1 heaped tsp agar-agar powder
4 dessert moulds (each for 150-200 ml capacity)
For the strawberry sorbet:
150 g sugar
100 ml water
500 g strawberries, washed, chopped and purreed
1/2 teaspoon ground cardamom
300 ml prosecco
2 tablespoon lemon juice
Strawberries to serve
- For the Panna Cotta: Put milk and cardamom pods into a large pot bring to a boil and let it simmer for 15 minutes. Sieve the milk into a large pot and let it cool a little. Stir in sugar and 1 heaped tsp agar-agar powder. Bring milk to a boil stirring constantly. Reduce heat and cook over medium heat for 10 minutes stirring constantly.
- Wash the bowls with cold water and don’t dry them. Pour Panna Cotta into the moulds. Let it cool a little. Then cover moulds with cling foil and place them into the refrigerator to cool thoroughly for at least 3 hours until firm.
- For the strawberry sorbet: Bring sugar and water to a boil until the sugar is melted. Stir in cardamom and set aside and let it cool down a little. Wash, chop and puree the strawberries. Transfer strawberries into a bowl. Stir in sugar-water, prosecco and lemon juice. Cover and let the mixture cool in the fridge. When it is cold, take a bowl full of the mixture as strawberry sauce to serve and let the rest freeze in the ice-mashine or in the deep-frezer. If you don’t use an ice-mashine, please stir the mixture hourly to get a nice creamy sorbet.
- To serve: Transfer the thoroughly cooled Panna Cotta onto dessert plates. Serve with sorbet and strawberries and strawberry sauce. Enjoy it! Afiyet olsun!