The Italian dessert that makes everyone happy.
Inever imagined that pannacotta is highly and internationally renowned that it is only second to tiramisù in popularity. And as for tiramisù, also pannacotta has kept its Italian name refusing neologisms or transliterations. Pannacotta makes everyone happy, like lasagne. This typical Piedmontese dessert is a real pudding and its birth dates back to the early ‘900: the traditional recipe includes the use of cream and gelatine, but in the vegan version, we can easily replace everything with soya cream and agar-agar (a jelly-like substance, obtained from red algae). This recipe can be embellished in different ways, adding saffron to give it a velvety and caramelized appearance, or a little matcha for lovers of green tea. Whatever the choice, it is important that the mixture is smooth and free of lumps, so let’s dilute the agar-agar well on the pan and let the mixture rest for at least two hours to reach the right compactness.
A flower blossoms for its own joy
Vegan Saffron Panna Cotta
- 500ml soy heavy cream
- 50g Sugar Cane
- 1 tsp agar-agar
- 1/2 tsp saffron
- 1 tbs soy milk
- Mix the agar-agar together with the saffron and 1 tbs soy milk
- on a pot combine all the ingredients, stir to avoid lumps
- warm on low heat for about 2 minutes, stirring
- refrigerate for at least 2 hours