Tonight in my pastry class, we were playing catch up for missing last week because of potential ice. Because of such, we did a mashup of recipes from last and this week and one of them that made the cut was the orange panna cotta. In crude terms, panna cotta is basically milk jello. Appetizing, isn't it? I'd much rather call it panna cotta also. Though despite that, this is actually a really tasty, and super easy, dessert that one can whip up in about 10-15 minutes! Only thing after that is to wait for it to thicken up. So without further adieu~
Orange Panna Cotta
Ingredients: (all ounces and grams are in weight)
Directions:
To serve, run lukewarm water over the outside of the molds to help detach the panna cotta from the mold. Flip over onto the serving plate to remove. If one wants to play it easy, just eat out of the mold.
from what I am reading, it's equal amounts. So 6 grams of gelatin would be 6 grams of agar.
here's quoted:
"The gelling ability of agar agar is affected by the acidity or alkalinity of the ingredients it is mixed with, also by factors such as the season of the seaweed harvest! More acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar agar.
Flaked and powdered agar agar need to be used in different proportions, unfortunately many recipes do not specify which is being called for, but here are a few guidelines:
Powdered agar agar can be substituted for the same quantity of powdered gelatine in a recipe.
For every teaspoon of agar agar powder, you should substitute a tablespoon of agar agar flakes.
For a firm jelly you require approximately 2 teaspoons of powder or 2 tablespoons of flakes per 1 pint / 600ml of liquid.
Agar agar should be soaked in the liquid first for 10-15 minutes, then gently brought to the boil and simmered while stirring until it dissolves completely, this will take about 5 minutes for powder and 10-15 minutes for flakes."
Link
SF
Do you recommend any modifications if using agar instead of gelatin?