Vegetarian Buttermilk Panna Cotta

My wife was planning on serving “buttermilk panna cotta” for dessert the night we were having a Hanami celebration with our friends. Then she realized one of the guests was vegetarian so she could not use “gelatin” to make the panna cotta as she usually does. She remembered that in the past we had gotten agar-agar powder to use instead of gelatin for just such a situation. Luckily I was able to locate it quickly in the pantry. She then remembered, that the last time she used it the desert she made was a failure because it did not jell. So she went on the web to see how to use agar as a substitute for gelatin. She discovered that the agar failed the last time because she just treated it like it was gelatin.  From her web search, she discovered that agar is quite different. The quantity of agar can not be directly substituted for gelatin on a one-to-one basis; 1 teaspoon is agar powder typically replaces 1 tablespoon of gelatin. In general agar makes the panna cotta firmer with less melt-in-the-mouth feel than geletin so less agar must be used to make it creamier.  In addition, agar must be completely dissolved, rather than just “bloomed” in cold liquid before heating. Most importantly, it must be heated for considerably more time than gelatin to become activated. My wife found several recipes/instructions on the web and the resulting panna cotta was a complete success. If you were not told you could not tell the difference between the panna cotta made with agar and the one she usually makes with gelatin.

Ingredients:
1 1/2 cups light (or heavy) cream
1 1/2 cups buttermilk
1/2 + 1/8 tsp agar (it has to be completely dissolved in cold liquid)
1/2 cup sugar (or to taste)
1 tbsp vanilla extract 
A pinch of salt

Directions:
Hydrate the agar: In a medium saucepan, whisk the agar powder into the cold cream and let it sit for 5-10 minutes to soften. Heat and Activate: Bring the mixture to a simmer over medium heat, stirring constantly. Once it simmers, continue to boil gently for 1-2 minutes to ensure the agar is fully activated. Remove from the heat and stir in the sugar until dissolved. Allow the mixture to cool slightly (to avoid curdling), then whisk in the vanilla and buttermilk.

This panna cotta was quite a success. There was a bit of a learning curve involved but it was worth it because vegetarian panna cotta is now a viable option for future vegetarian desserts.