Panna Cotta Agar Agar

Panna Cotta Agar Agar. Mix very well with a whisk until the mixture is entirely uniform. Whisk the milk for a few minutes and pour into the dish.

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In a medium saucepan combine the coconut milk, syrup, agar, and optional salt. Now, add the vanilla extract, sugar to the pan and mix well. Keep stirring the mixture either using spoon or with a metal whisker.

Split open the vanilla pod and place in a saucepan with the sugar and cream (and milk if using).

Heat until the sugar and agar dissolves and the mixture is just about to start boiling.

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Let slightly cool, then transfer to the fridge to set. Pour the mixture into the moulds, allow to cool and place in a refrigerator. Crème chocolat-gingembre à l'agar-agar Keep molds ready.

Judul: Panna Cotta Agar Agar
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James Kopp

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