For the chocolate week, I have to make something with white chocolate. As I’ve never made panna cotta, I thought it would be nice to try it.
But there was a little problem: it’s usually made with pork or beef gelatine, and I’m a vegetarian.
But that didn’t stop me. I’m too aware of veggie setting agents to let it go like that!!
So I looked in my cupboard to try and find that veggie powder gelatine I bought a couple of months ago.
I followed a recipe found on-line and replaced the gelatine with my vegetarian powder.
I wasn’t that happy with the texture of it, I think I’ve put too much setting agent so it wasn’t wobbly enough to my liking but the taste was really good.
I think the setting agent I used was very strong so I recommend to use half of what it says on the packet.
For 4 pots, you’ll need:
– 500ml of cream
– 150ml of milk
– 100g of white chocolate, chopped
– 60g of sugar
– 1 vanilla pod, scrapped
– 1 tsp of veggie setting agent, or 4 gelatine leaves, soaked
Heat the cream, milk and vanilla together.
When it’s almost boiling, remove from the heat, add all the other ingredients and stir well until everything is well melted.
Pour into individual ramequins and leave it to set for 4 hours.
You’ll also need:
– 4 figs
– 1 tbsp of honey
Before serving, roast the whole figs in the honey for 5min in a hot oven (200°C).
Take the panna cotta out of their ramequins by running a thin knife around it or run some hot water on the ramequin to make it come out.
Serve the panna cotta with one roasted fig next to it and drizzle with the ‘honey and fig syrup’.