Pannacotta - simple, light and fancy!

A deceptively easy, yet elegant dessert with so many possible variations! I explain the different methods between using gelatin and agar-agar* (suitable for vegan/vegetarian/non-pork diets).

*Agar-agar is known as "kanten" in Japanese and is a natural gelling agent made from seaweed; available in many health/natural food stores, it's an ideal replacement for animal gelatin and is tasteless, odourless and colourless.

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Base pannacotta ingredients:
- 500ml milk-type liquid (can be coconut milk, dairy milk/cream, rice/nut milks, in any combination you enjoy)
- 1/3 c. sugar (I've used maple syrup, agave syrup, Demerara sugar, brown sugar, etc. For anything other than white cane sugar, start with less and add to taste as it dissolves)
- 3 leaves gelatine (approx. 5g), soaked in cold water OR 2 tsp. agar agar (methods differ, see below)
- 1 tsp. vanilla extract

Flavour variations:
- 2 tsp. matcha tea powder
- 2 tbsp. cocoa powder
- 1 tbsp. lemon/lime zest, or grated ginger
- 2-3 tbsp. fruit purée
- cinnamon, nutmeg, and any other spice or herbs to taste
 
Method for pannacotta with agar agar:

1. Mix cream, milk & agar flakes in medium sized heavy pot. Whisk well and let sit 15 minutes.
2. Add sugar and vanilla and heat mixture to gentle boil on medium heat, whisking all the while.
3. Reduce heat and keep whisking another 5 minutes.
4. Strain mixture into individual ramekins and let cool in fridge at least one hour.
5. Serve and top with toasted nuts, fruit, crumble, fresh herbs or any other garnish of choice.

 
Method for pannacotta with gelatin:

1. Soak the gelatine leaves in a small bowl of cold water for 5-10 minutes.
2. Heat the milk/cream and sugar over medium heat until sugar is completely dissolved then add vanilla extract.
3. Remove from heat when mixture is very warm (but not boiling). Squeeze excess water from gelatine leaves and mix into cream/milk mixture until completely dissolved.
4. Pour into 4 lightly oiled ramekins and cool in fridge until set (two hours or more). If you are pressed for time, simply pour into martini/cocktail glasses without unmoulding.