Panna cotta is a classic Italian dessert valued for its silky texture and elegant presentation. While traditional recipes rely on pork-derived gelatin sheets to achieve their signature wobble, this completely halal version uses agar-agar powder. Paired with a tart raspberry coulis, it is a perfect dessert for dinner parties.

Ingredients

For the Panna Cotta Base

• 500ml heavy cream (35% fat content)

• 100ml whole milk

• 65g granulated sugar

• 1 teaspoon agar-agar powder (ensure it is pure powder)

• 1 fresh vanilla bean pod (or 1.5 teaspoons alcohol-free vanilla bean paste)

For the Raspberry Coulis

• 200g fresh or frozen raspberries

• 30g granulated sugar

• 1 tablespoon fresh lemon juice

Step-by-Step Instructions

Step 1: Prep the Vanilla

Using a sharp paring knife, slit the vanilla bean pod lengthwise. Scrape out the seeds using the back of the knife blade. Set both the seeds and the hollow pod aside.

Step 2: Dissolve and Activate the Agar-Agar

In a cold saucepan, pour in the whole milk and sprinkle the agar-agar powder evenly over the surface. Let it sit for 5 minutes to hydrate. This step prevents clumps from forming later.

Step 3: Heat the Cream Mixture

Add the heavy cream, sugar, vanilla seeds, and the empty vanilla pod into the saucepan with the milk. Place the pan over medium heat and bring the mixture to a gentle boil, stirring constantly.

Important Technical Note: Unlike animal gelatin, which loses its setting power if boiled, agar-agar must reach a full boil for 1 to 2 minutes to activate its gelling properties completely.

Step 4: Strain and Pour

Remove the pan from the heat. Remove the vanilla pod. Pass the liquid through a fine-mesh strainer into a liquid measuring cup to ensure an completely smooth texture. Pour the mixture evenly into four ramekins or dessert glasses.

Step 5: Chill to Set

Let the ramekins cool to room temperature, then transfer them to the refrigerator. Agar-agar sets quickly—often within 1 to 2 hours—but cooling for 4 hours will yield the best texture.

Step 6: Prepare the Coulis

While the cream sets, combine the raspberries, sugar, and lemon juice in a small saucepan over medium-low heat. Cook for 5 to 7 minutes until the berries break down into a sauce. Mash them with a fork, then press the mixture through a strainer to remove the seeds. Let it cool completely.

Step 7: Garnish and Serve

Right before serving, pour a thin layer of the cooled raspberry coulis over the top of each panna cotta glass. Garnish with a fresh raspberry and a mint leaf.