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.

Vegan Panna Cotta with Berry Compote

Name: VEGAN PANA COTTA WITH BERRY COMPOTE
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 2 cups (480ml) coconut milk (or any plant-based milk); 1/2 cup (100g) sugar; 1 tsp vanilla extract; 1 1/2 tsp Kappa Carrageenan powder; 2 cups (300g) mixed berries (fresh or frozen); 1/4 cup (50g) sugar; 1 tbsp lemon juice

March 2, 2024

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Kappa Carrageenan is a versatile gelling agent derived from red seaweed, commonly used in vegan and vegetarian recipes as a substitute for gelatin. It's perfect for creating firm, sliceable desserts. Here's an easy and popular dessert recipe using Kappa Carrageenan: Vegan Panna Cotta.

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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VEGAN PANA COTTA WITH BERRY COMPOTE

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Kappa Carrageenan is a versatile gelling agent derived from red seaweed, commonly used in vegan and vegetarian recipes as a substitute for gelatin. It's perfect for creating firm, sliceable desserts. Here's an easy and popular dessert recipe using Kappa Carrageenan: Vegan Panna Cotta.

Ingredients

For the Panna Cotta:

2 cups (480ml) coconut milk (or any plant-based milk)
1/2 cup (100g) sugar
1 tsp vanilla extract
1 1/2 tsp Kappa Carrageenan powder

For the Berry Compote:

2 cups (300g) mixed berries (fresh or frozen)
1/4 cup (50g) sugar
1 tbsp lemon juice

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Directions

Prepare the Panna Cotta Mixture:

In a saucepan, combine the coconut milk, sugar, and vanilla extract. Gently heat the mixture on medium heat, stirring until the sugar is completely dissolved.
Sprinkle the Kappa Carrageenan powder over the mixture, whisking continuously to prevent any lumps from forming. Bring the mixture to a simmer and cook for 1-2 minutes, ensuring the Carrageenan is fully dissolved.
Remove the saucepan from the heat and let it cool for a few minutes.

Set the Panna Cotta:

Pour the mixture into molds or glasses of your choice. Allow to cool to room temperature, then refrigerate for at least 2 hours, or until the Panna Cotta is set and firm to the touch.

Make the Berry Compote:

While the Panna Cotta is setting, prepare the berry compote. In a separate saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat for 10-15 minutes, or until the berries have softened and the mixture has thickened slightly. Allow to cool.

Serve:

Once both the Panna Cotta and compote have cooled and set, spoon the berry compote over the Panna Cotta.
Serve chilled as a delightful and refreshing dessert.

Recipe Note

You can adjust the sweetness of both the Panna Cotta and the compote according to your taste.
Experiment with different plant-based milks to find your preferred flavor.
The Panna Cotta can be made a day in advance, making it a perfect dessert for entertaining.

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