This vegetarian panna cotta with agar-agar gets its silky set from seaweed-derived agar instead of gelatin. Warm heavy cream, whole milk, sugar, and vanilla come together in about 25 minutes of cooking – then it's just patience while it chills. Unmold it onto a plate with fresh seasonal fruit or berry coulis and it looks like a restaurant dessert.
Transport yourself to the rolling hills of Piedmont, Italy, with this incredibly simple yet elegant dessert. Panna Cotta, meaning ‘cooked cream,’ is a classic for a reason. It’s luxuriously smooth, delicately sweet, and melts in your mouth. My version swaps traditional gelatin for agar-agar, a plant-based gelling agent, making this timeless treat completely vegetarian-friendly without sacrificing that signature silky wobble. It’s the perfect light dessert to end a meal, and it’s endlessly customizable with your favorite toppings. Prepare to wow your guests with minimal effort!
Ingredients
• 1/4 cup / 60 ml warm water
• 1 envelope (about 2 tsp / 7g / 0.25 oz) agar-agar powder
• 1 1/2 cups / 360 ml heavy cream
• 1/4 cup / 50g (1.76 oz) granulated sugar
• 2 tsp / 10 ml vanilla extract
• 3/4 cup / 180 ml whole milk
• Fresh seasonal fruit or berry coulis, for serving (optional)
Instructions
1. In a small bowl, sprinkle the agar-agar powder over the warm water. Whisk to combine and let it stand for 5 minutes to bloom.
2. In a medium saucepan, combine the heavy cream, sugar, and vanilla extract. Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar.
3. Reduce the heat to low and simmer for 2-3 minutes. Stir in the milk and the bloomed agar-agar mixture. Continue to simmer for another 2-3 minutes, stirring constantly to ensure the agar-agar is fully dissolved.
4. Remove the saucepan from the heat. To cool the mixture quickly, you can place the saucepan in a larger bowl filled with ice water, stirring for about 15 minutes until it’s lukewarm.
5. Carefully pour the mixture into five 4-ounce ramekins or custard cups.
6. Refrigerate for at least 4 hours, or preferably overnight, until fully set.
7. To serve, briefly dip the bottom of each ramekin in hot water. Run a thin knife around the edge to loosen, then invert onto a serving plate. Garnish with fresh fruit or coulis and enjoy!
Nutritional Information
• Serves: 5
• Cost Per Serving: $0.70
• Per 4-oz. serving
• Calories: 260
• Fat: 22g
• Carbohydrates: 12g
• Protein: 3g
• Fiber: 0g
• Sugar: 10g
• Sodium: 40mg
Pro Tips
• For a richer vanilla flavor, use a whole vanilla bean. Split the bean lengthwise, scrape out the seeds, and add both the pod and seeds to the cream as it heats. Remove the pod before pouring the mixture into ramekins.
• Infuse your cream with other flavors like citrus zest, lavender, or a cinnamon stick. Simply add them during the heating step and strain the mixture before adding the agar-agar.
• The key to a perfect panna cotta is a delicate wobble. Be careful not to use too much agar-agar, which can result in a firm, rubbery texture. Stick to the recipe for the best results.
• Don’t let the mixture boil vigorously after adding the agar-agar, as this can weaken its setting power. A gentle, consistent simmer is all you need.
FAQ
Q: Is traditional panna cotta vegetarian
A: No, traditional panna cotta is not vegetarian because it is set with gelatin, which is derived from animal collagen. This recipe uses agar-agar, a plant-based gelling agent made from seaweed, making it 100% vegetarian-friendly.
Q: Can I make this panna cotta recipe vegan
A: Yes, you can easily adapt this recipe to be vegan. Replace the heavy cream with full-fat coconut cream and the whole milk with a plant-based milk like almond, soy, or oat milk for a delicious dairy-free version.
Q: What is agar-agar and where can I find it
A: Agar-agar is a vegetarian and vegan alternative to gelatin, derived from red seaweed. It creates a firm set and is the key to this recipe’s success. You can typically find agar-agar powder in the baking or international aisles of larger supermarkets, at Asian grocery stores, health food stores, or online.
Q: How do I store vegetarian panna cotta
A: Store the panna cotta covered in the refrigerator for up to 4 days. It’s best to keep them in their individual ramekins until you are ready to serve to maintain their shape and freshness. We do not recommend freezing panna cotta as it will ruin the smooth, creamy texture.
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Vegetarian Panna Cotta with Agar-Agar
Ingredients
Method
- In a small bowl, sprinkle the agar-agar powder over the warm water.
- Whisk to combine and let it stand for 5 minutes to bloom.
- In a medium saucepan, combine the heavy cream, sugar, and vanilla extract.
- Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar.
- Reduce the heat to low and simmer for 2-3 minutes.
- Stir in the milk and the bloomed agar-agar mixture.
- Continue to simmer for another 2-3 minutes, stirring constantly to ensure the agar-agar is fully dissolved.
- Remove the saucepan from the heat. To cool the mixture quickly, you can place the saucepan in a larger bowl filled with ice water, stirring for about 15 minutes until it's lukewarm.
- Carefully pour the mixture into five 4-ounce ramekins or custard cups.
- Refrigerate for at least 4 hours, or preferably overnight, until fully set.
- To serve, briefly dip the bottom of each ramekin in hot water. Run a thin knife around the edge to loosen, then invert onto a serving plate.
- Garnish with fresh fruit or coulis and enjoy!
- Don't let the mixture boil vigorously after adding the agar-agar, as this can weaken its setting power. A gentle, consistent simmer is all you need.
