Gelatin is a protein derived from collagen (animal bones and connective tissue). It sets elastic, melt-in-the-mouth gels ideal for custards, panna cotta, and marshmallows.

How does gelatin thicken or gel?

Bloom gelatin in cold water, melt it gently (about 50–60°C), then cool. As it cools, its protein network traps water, forming a gel. Don’t boil—overheating weakens the set.

Can I make a vegan panna cotta without gelatin?

Yes. Use agar agar at about 0.7–0.9%. Boil 1–2 minutes to hydrate agar thoroughly, then chill to set. Agar gels are firmer and more heat-stable than gelatin.

What are reliable starter ratios for common thickeners?

Cornstarch: 1 Tbsp per cup liquid (slurry, then simmer). Gelatin: 0.5–1.5% (soft→firm). Agar: 0.6–1.0% (boil to hydrate). Xanthan: 0.1–0.3% for body (high-shear blend).

Why won’t my gelatin dessert set?

Common causes: under-blooming, boiling/overheating, or raw fruit enzymes (pineapple, kiwi, papaya) breaking down gelatin. Use canned fruit or heat the puree briefly.

Is agar stronger than gelatin?

Per equal percentages, agar sets firmer and remains stable at room temperature. Texture is more brittle; reduce dosage or blend for a softer bite.

How do I avoid xanthan gum clumps?

Dry-blend xanthan with sugar/salt first, then high-shear blend into liquid. No heat is required. Start low (≈0.15%) to avoid slimy mouthfeel.

Can cornstarch thicken acidic fruit sauces?

Yes, but acid and sugar can reduce viscosity. Add the slurry near the end of cooking or consider arrowroot for brighter, clearer fruit sauces.

chia seeds

coconut

healthy

panna cotta

CREAMY COCONUT PANNA COTTA

Name: CREAMY COCONUT PANNA COTTA
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 can (13.5 oz) coconut milk; 1 cup heavy cream; 1/3 cup sugar; 2 tsp chia seeds; 1 tsp vanilla extract; Fresh berries for garnish

September 1, 2023

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Experience a delightful twist on the classic Italian dessert with this Creamy Coconut Panna Cotta infused with the goodness of chia seeds. The addition of chia seeds, a hydrocolloid known for its gelling properties, lends a unique texture and added health benefits to this velvety treat.

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

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CREAMY COCONUT PANNA COTTA

Chef Marvel Cook

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

4

Prep Time

15 minutes

Cook Time

10 minutes

Calories

398

Experience a delightful twist on the classic Italian dessert with this Creamy Coconut Panna Cotta infused with the goodness of chia seeds. The addition of chia seeds, a hydrocolloid known for its gelling properties, lends a unique texture and added health benefits to this velvety treat.

Ingredients

1 can (13.5 oz) coconut milk
1 cup heavy cream
1/3 cup sugar
2 tsp chia seeds
1 tsp vanilla extract
Fresh berries for garnish

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Directions

STEP 1 In a saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat until the mixture is warm and sugar has dissolved.
STEP 2 Stir in chia seeds and vanilla extract, allowing the chia seeds to bloom and thicken the mixture slightly.
STEP 3 Remove from heat and let the mixture cool for a few minutes before pouring into individual glassses, ramekins or molds.
STEP 4 Refrigerate for at least 4 hours or until set.
STEP 5 To serve, gently unmold the panna cotta onto serving plates and garnish with fresh berries.

Nutrition

Serving Size: 1 serving (100g)
per serving: Calories; 398

Amount/Serving % Daily Value

Carbs: 22.9 grams; 8%
Cholesterol: 41 milligrams; 14%
Fat: 33.9 grams; 43%
Fiber: 2.1 grams; 8%
Protein: 2.8 grams
Saturated Fat: 27.1 grams; 100%
Sodium: 26 milligrams; 1%
Sugar: 20 grams
Vitamin D: 16 micrograms; 78%
Calcium: 35 milligrams; 3%
Iron: 2 milligrams; 9%
Potassium: 26 milligrams; 6%

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CREAMY COCONUT PANNA COTTA