While gelatine is the traditional setting agent, I also love using agar-agar to make these gorgeous desserts.
Serves: 4–6
INGREDIENTS
500ml cream
1 teaspoon vanilla paste
3 tablespoons caster sugar
¼ teaspoon agar-agar
50 grams dark chocolate, chopped
1 tablespoon Cointreau
To serve
mascarpone
Grilled Apricots, recipe below
chopped pistachios
Grilled Apricots
8 firm but ripe apricots
runny honey
½ cup white wine
METHOD
Heat 450ml of the cream, vanilla and sugar over a low heat until hot but not boiling, stirring to dissolve the sugar.
Put the agar-agar in a bowl and gradually whisk in the remaining cream to make a smooth paste.
Whisk this into the hot cream and slowly bring to the boil, whisking constantly. Simmer gently for 1 minute, stirring constantly then take off the heat and whisk in the chocolate until smooth and well combined.
Stir in the Cointreau and cool for 10 minutes. Pour into glasses and when cool, cover and chill.
To serve: Top each panna cotta with a spoonful of mascarpone, grilled apricots and chopped pistachios.
Grilled Apricots
Preheat the grill to its highest setting.
Halve and pit the apricots. Place cut side up in a baking dish that will hold them snugly.
Drizzle each cavity generously with honey then wine, pouring any remaining wine into the base of the dish. Grill until lightly golden and very soft but not totally collapsing. Cool.
Pantry note: Agar-agar is a plant-based setting agent. Ensure you meausre it correctly as a larger quantity will give a much firmer set.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.