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Summery Agar-Agar Panna Cotta

Vanilla panna cotta with a rosé wine jelly, grapefruit segments and raw honeycomb.
Prep Time15 mins
Cook Time5 mins
Resting time2 hrs
Course: Dessert
Cuisine: Italian
Keyword: Agar-agar panna cotta, Grapefruit segments, Raw honeycomb, Rose wine jelly, Vanilla bean
Servings: 2 people

Ingredients

Vanilla panna cotta

  • 1 cup whipping cream 240 ml
  • 2 tbsp sugar 30 g
  • ½ vanilla bean or ½ tsp vanilla bean paste/extract
  • ½ tsp agar-agar 1 g
  • 2 tbsp hot water 30 ml

Rose wine jelly

  • ½ cup rose wine 125 ml
  • ¼ tsp agar-agar 0.5 g

Topping

  • ½ grapefruit
  • raw honeycomb

Instructions

Vanilla panna cotta

  • In a small pot, mix together the water and the agar-agar and let sit for 5 minutes.
  • In another pot, pour the cream, sugar and the scraped vanilla beans and heat up - medium heat.
    A pot with agar-agar and a pot with vanilla cream
  • Bring the agar-agar to a boil and whisk for 1 minute from that point on.
    Agar-agar in a pot on the stove
  • Pour the agar-agar in the hot cream and boil for 2 more minutes, while stirring.
  • Pour the panna cotta in two wine glasses and refrigerate for 1h.
    Panna cotta in a pot with a whisk, two wine glasses on the side

Rose wine jelly

  • In a small pot, mix the wine with the agar-agar, bring to a boil and stir for 2 minutes from that point on.
  • Pour a thin layer on top of the panna cottas and pour the rest in a small dish covered with saran wrap. Refrigerate for 1h or overnight.
    Panna cotta with a rose wine jelly layer on top, in a wine glass

Topping

  • Peel and cut the grapefruit into segments.
    Cut the jelly in cubes and the raw honeycomb in small pieces.
    Two wine glasses with panna cotta, raw honeycomb and grapefruit segmentd on the side
  • Place a couple of grapefruit segments, some jelly cubes and raw honeycomb pieces on top of the panna cottas.