Wednesday, July 29, 2009

Garbage strike = no bitchin' in the kitchen

I'll try to get back in there and make some magic a.s.a.p, but right now sharing the kitchen with roommates and dealing with the garbage strike has made me loathe to cook. Let's just say I'm grossed out and leave it at that--I feel my blood beginning to boil at the thought of our messy kitchen.
I'm going to make Trini Doubles when things clear up :)
That's nice to think about!

Sunday, July 19, 2009

Vegan Panna Cotta

FINALLY made this. It's been on my mind forever.
This version is vegan, and the main ingredients are coconut milk and soy yogurt, although I have a version in my fridge right now that is soy free. I made it with milk yogurt instead.
It was my first time using agar agar, which is used to set the ingredients and make them like Jell-o. This recipe was really easy to make, and it has a lovely texture. I think it's a real wow dessert (let's hope the folks at the bbq today agree)
For the Panna Cotta:
1.5 cups coconut milk
1 cup soy yogurt (I used strawberry flavoured)
1/4 cup sugar
2 tbsp agar agar flakes (I actually reduced this a little, because I like a softer texture. This much agar produces a firmer texture)
1 tsp vanilla extract
Combine coconut milk, agar agar, and sugar in a pot and let sit for 5 minutes. Bring to a boil and simmer gently for 8 minutes. Strain (to remove any undissolved bits of agar) into a bowl.
Combine with the yogurt (pre-whisk the yogurt to avoid lumps) and vanilla extract and whisk until completely combined.
It will start to set fairly quickly, so transfer it to individual serving bowls (it's about four servings worth) or to a nice round bowl. Refrigerate for at least 1 hour.
To unmold: sit your bowl in warm water for a few seconds. Alternately, wiggle the bowl until the panna cotta loosens and then turn onto a plate. You can even serve this straight out of the bowl. It's damn delicious.
I topped it with mango pureed with lime juice and sugar, but you can use any sauce you like.