A slightly sweeter
Panna cotta than my last
One, with fun toppings
Vegetarian Panna Cotta with Honey and Walnuts
(serves 4-6, adapted from smitten kitchen)
- 4 T agar agar flakes (or whatever amount your agar agar says for 4 c of liquid)
- 2 c plain, whole milk yogurt (you could definitely use vegan options for the milk and yogurt)
- 2 c milk, cream, or a combo (I wouldn't use more than 50% cream though, especially if you're using whole milk)
- 1/3 c sugar
- 2 T alcohol of your choice (I used pear vodka), optional
- 1/2 c honey
- 2/3 c chopped walnuts, toasted
- Generously oil a 9-inch cake/pie pan, a muffin tin, or individual ramekins with canola oil (if you have less than 8 hours of set-up time, don't use the cake pan).
- In a big pot, heat the milk/cream and the agar agar according to the directions so the agar agar activates (for mine you had to bring it to a boil and then simmer, stirring, for 5 minutes). Watch for sticking and burning.Turn off the burner and stir in the alcohol, followed by the sugar, and then the yogurt before you remove the pot from the heat.
- Pour the mixture into your prepared vessels and chill in the fridge, covered, for at least 2 hours, or until set up (like I said, the cake pan might take up to 8 hours).
- If you're brave, run a knife around the custards and pop them out onto plates (I was actually able to pop out my whole cake-pan worth with no problem).
- Right before serving, drizzle with plenty of honey and sprinkle with walnuts. This keeps well in the fridge, but don't put on the garnishes until right before you're ready to eat.