Vegatarian panacotta ?!
Vegatarian panacotta ?
I am a vegetarian and panacotta obviously contains geletine .Does anyone have any good panacotaa recipes using vege-gel instead of the ordinary horrible yucky stuff ?
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Answers:
passion fruit panna cotta for vegatarian
passionfruit jelly layer
1 tsp agar agar powder
1/2 c passionfruit pulp or syrup
1/2 c water
1. bring the passionfruit pulp thinned with about 1/4 c water to a boil. sprinkle agar on 1/4 c of cold water and leave until softened. add to the passionfruit pulp, and return to a boil, stirring constantly.
2. pour into molds or glass bowls and leave until cool, then refrigerate until just set.
soy milk pannacotta layer
1 tsp agar agar powder
1 1/4 c soy milk
sugar (optional)
1. bring 1 c of the soymilk to a boil. sprinkle agar on remaining 1/4 c of cold soymilk and leave until softened. add sugar to taste, and return to a boil, stirring constantly.
2. leave until cool, then pour onto the just set passionfruit layer. refrigerate until set. unmold to serve.
Source(s):
scentofgreenbananas.blogspot
You can probably make it with a gelatin replacement like Agar-Agar. It's found in natural markets.
As a former chef the suggestion of using agar-agar is best and the soya milk is the best one to use also, one caution is to disolve the agar in warm water to soften it, and be careful when warming the soya milk, it will break if heated to hot, only to blood temp, to check put it on the stove in a pot and warm it slowly, until you can put your finger in a it feels warm
I would recommend using honey or corn syrup to sweeten it, and fruit purees for flavouring, the add the agar solution, stri light lyso as not to make to many bubbles, and dispense in small cups, a rub of oil or spray of PAM will help loosen them when you serve them, I like to garnish mine with either fresh fruit or a compote made from the fruit used to make them.
I made the non-vegan and vegan types when I worked in the Hotel/Restaurant trade in Canada over my 20 year career in the trade.
Use approximately 11?2 tablespoons of kuzu per cup of liquid for sauces and gravies and 2 tablespoons per cup for jelling liquids
Here is a site that will tell you more about kuzu: http://www.cybermacro.com/macrobiotic_ar...
try the foodnetwork.com they have all kinds of recipes