Vanilla Panna Cotta Tart, Vegetarian (with agar agar)
This is a simple vanilla panna cotta but it uses agar agar not gelatin so it is vegetarian. This recipe can be easily adapted for other flavours. The agar agar ratio in panna cotta is .5 grams agar agar to 100 grams liquid. Use this to adapt any panna cotta.
Recipe type: Dessert
Cuisine: Italian
  • Tart Shell:
  • 3 cups Graham Wafer Crumbs
  • ¾ cup Butter, browned this will end in ½ cup butter once skimmed
  • ½ cup butter
  • Panna Cotta:
  • 600 grams Heavy Cream
  • 400 grams Whole Milk
  • 15 ml Vanilla Bean Paste or
  • 1 whole Vanilla Bean
  • 6 tablespoons Sugar
  • 5 grams Agar Agar
  1. Tart Shell:
  2. ) Preheat oven to 175c/350f
  3. ) Melt and brown butter. Skim off foam and measure ½ cup browned butter.
  4. ) Combine with the graham wafer crumbs and mix well.
  5. ) Press into a 9" tart pan with removable bottom and bake for 10 minutes. Cool.
  6. Panna Cotta:
  7. ) Mix cream, milk, vanilla paste, and sugar. If you are using vanilla bean scrape out the seeds and add the seeds and pod to the milk. Remove the pod once cooking is done. bring to a boil, 80c/180f.
  8. ) Once cream/milk mixture is at temperature whisk in the agar agar and keep whisking for 8 minutes. Keep an eye on the temperature and do not let it go above 90c/194f. If it does hit 90c reduce temperature and keep it at the 80c mark.
  9. ) After 8 minutes of heating and whisking the cream/milk/agar agar remove from heat and let it cool so that it is warm. Poor into prepared tart shell and refrigerate. Agar Agar will set quickly once in the fridge so the panna cotta will be ready within a couple of hours.
  10. ) Once set you can serve with your selection of fresh fruit, fruit compote, whatever you would like that you think will work well. This is not an overly sweet panna cotta. My preference is to enjoy with cognac!
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