After googling the query i've found some recipes but most call for a vegan gelatin substitute called agar agar which is not at all easy to find. I'm in LA county, san gabriel valley to be exact, and it's amazingly difficult to get my hands on.
However, I was thinking if it would be possible to use some pectin. I'm making a lemon mint panna cotta and was thinking the pectin would give just the right amount of firmness needed for the dessert. Especially since all the comments about the agar agar seem to point to a not so desirable firmness.
While I'm here the panna cotta is for a some friends which is for three omnivores a vegan and a pescetarian, what a venture right? Anyone have any ideas? I'm going for a spring menu something nice and colorful and not too heavy. thanks in advance
Updated 8 months ago | 2
Updated 1 year ago | 1
Updated 4 months ago | 0
Updated 12 days ago | 10
Updated 26 days ago | 8