agar

Black agar is a nutrient culture dyed with activated charcoal powder. Cultivators use black agar to easily observe mycelial growth.

Black Agar

agar-agar

light malt extract

~1 gram activated charcoal powder

water

Boil

Dry Ingrediants

In an autoclave-safe glass container, add 5g of agar-agar, 7.5 g of light malt extract, and around 1 g of activated charcoal.

Combined

Carefully measure 250ml of the boiling water and pour it into the glass container to combine with the dry ingredients.

Dissolve

Place a filtered lid on the mixture, then shake or swirl the mixture until the dry ingredients begin dissolving.

Protect Lid

Use foil to cover the lid.  This prevents moisture from entering that agar mixture.

Pressure Cooker

Prepare your and securely place the mixture inside a  pressure cooker or autoclave. Seal the lid and cook until the pressure cooker reaches 15-PSI.

Cook at 15-PSI

Cook the agar for 45-minutes after the pressure cooker reaches 15-PSI.

Depressurize

Once the time elapses, turn off the heat and allow the pressure cooker to return to zero PSI before cracking the lid open. When ready, remove the agar and place it in your work area.

Monitor Temperature

The agar is ready to pour once it reaches a temp between 116-122°F (46-50°C).

Ready to Pour

Now, you are ready to pour your mixture into petri dishes. You must follow the sterilization protocol for the next part.  It is a good idea to prep while the agar mixture is cooking.

Lemon and Basil Macarons - French Macaron shells are filled with a lemon and basil cream, and a tart lemon gel. Delicate an intense flavours meld together to create the perfect bite.

Lemon and Basil Macarons with Lemon and Basil Cream and Lemon Gel

Lemon juice (½ cup plus 2 Tbsp)

eggs

(¾ cup) sugar

fresh basil leaves, roughly chopped

Salt

(2 sticks) unsalted butter,

lemon juice

sugar

agaragar powder

almonds

powdered sugar

egg whites,

Lemon yellow gel food colouring

Our crystal boba recipe that makes effervescent, shiny, drinking pearls is sure to have you captivated! It has the added benefit of tasting even better than restaurant-style boba toppings. These crystal-like toppings are perfect to add to your boba tea drinks or desserts.

Crystal Boba | Agar Agar White Pearls

g agar powder

jelly powder

kg coconut water

g sugar

vegetable oil (neutral flavoured)

trays ice

Mix the agar and jelly powder thoroughly together, and add them to the pot. Dissolve the powder in the water and let it rest for ten minutes.

Simmer

Simmer on low heat for five minutes while constantly stirring. After five minutes, turn off the heat, but continue stirring for another five minutes.

In a large bowl, mix water, ice, and oil.

Squeeze

Add the mixture to a squeeze bottle. Squeeze the mixture into the bowl, drop by drop.

Strain

Once the pearls have set, they sink to the bottom. Strain and wash the crystal boba.

Cucumber relish

Cucumbers, large, peeled and roughly chopped (Main)

Onion,

Green capsicum, deseeded and chopped

Red capsicum, deseeded and chopped

Carrot, grated

Malt vinegar

Sugar

Mustard powder

Cayenne pepper

Curry powder

Cloves,

tsp Allspice berries

Tbsp Cornflour

Put chopped cucumber, apple, onion and capsicums in a blender, about 1 cup at a time, and blend a few seconds until chopped to fairly small pieces. Add grated carrot. Put all veges in a large bowl, add salt, cover and stand overnight.

Next day put veges and their liquid in large saucepan, simmer uncovered over low heat until tender, about 15 minutes.

Add 2½ cups of the vinegar and the sugar. Put dry mustard, cayenne, 2 teaspoons of the curry powder, cloves and allspice in small muslin or cheesecloth bag and add to the saucepan. Stir over low heat until sugar is dissolved. Increase heat, bring to boil uncovered, and stir occasionally for 20 minutes. Remove muslin bag.

Mix cornflour to a smooth paste with remaining ½ cup vinegar, add to mixture with the remaining 1 teaspoon curry powder. Stir over medium heat until mixture boils and thickens slightly. Reduce heat, simmer gently uncovered 25 minutes or until thick.

Learn how to make 3 Ingredient Vegan Panna Cotta! It  is made with pantry ingredients and is a breeze to make. The recipe serves three, but you can multiply the recipe to make as many servings as needed.

Vegan Panna Cotta (3 Ingredients, No Agar Agar)

tapioca starch / tapioca flour ((see notes for alternatives))

13.5 oz can full-fat coconut milk ((about 1 2/3 cups))

maple syrup ((more

sea salt

Whisk ingredients

In a small bowl or measuring cup, whisk the tapioca starch and water until completely smooth. In a medium saucepan combine the tapioca mixture, coconut milk, maple syrup, and optional salt.

heat ingredients

Cook over medium-low to medium heat, whisking continuously, until thickened (like the consistency of semi-melted ice cream).

Portion

Immediately pour into 3 small ramekins, decorative jars or glasses. Transfer to refrigerator.

Chill

Refrigerate for at least 1 hour until set.

Serve

Serve with toppings of choice (see notes below for suggestions).

So glad I finally found your site for making panna cotta without gelatin.  I'm not a vegetarian but after learning about gelatin, I have decided firmly that I should really really really try my best to stay away from it, unless if there is a certain dessert, including ones with high acidic ingredients, then I would have to opt for gelatin.Ok so let me tell you....I've made panna cotta using Agar Agar powder just last week and it came out extremely crunchy in texture and weird!  Something went terribly wrong! And mind you, that wasn't the first time I tried to make dessert using Agar Agar powder!  The last few times I had the same outcome! I tried stumbled onto your recipe after looking at another recipe on your site. I made the Panna Cotta straight away, with cornstarch. It is easy and OUTSTANDING! Thanks for posting and for sharing!

Yummmmm Camilla, I love checking through some of your older posts. This one is golden! It has been my go to summer dessert since I found it in June. It is so easy and adaptable for different occasions and looks stunning with different toppings. Thank you!

I did not have cornstarch or tapioca starch so I decided it was worth risking a can of coconut milk to test if potato starch works. It does! I added about an extra teaspoon since I was not sure if it would be as strong as the other starches. It came out a treat. Mashed up some raspberries with a touch after agave nectar for an easy compote and my husband thought I was a genius 😂. Thanks Camilla!

Wow! I'm blown away by how simple and good this is. I used cream since I am not vegan, only vegetarian. I've been meaning to try making a Panna Cotta with agar agar, but have never gotten around to it. This is a revelation. My dad is Italian and I plan to make it for him next time he visits, I know he will love it (and will probably want the recipe!).

I made this with a regular light creme since I am not vegan or vegetarian, but I think gelatin is gross. It comes out perfect every time! Thank you!

Hi Camilla, I made this with dairy cream since I do not follow a special diet, but, like others, I avoid gelatin. It is as good or better than any I have had while living in Italy. Next time I am going to use cold espresso in place of the water, and muscovado sugar for sweetener, then serve with dark chocolate sauce (it is something I have had in restaurants, and its my favorite version of Panna Cotta). Thank you, Kish

Love this recipe...I sent you a DM with my post on instagram. I made it with a higher fat oat milk and it was creamy and not too heavy.

I made 10x the amount for a 28 guest bridal shower for my daughter (multiple vegan / gluten-free / paleo young ladies in attendance). This suited everyone and was loved by all! I was able to make it all in advance, including a blackberry lime compote topping.

Great recipe! Thanks so much. (Also:  I've made it with both tapioca flour and corn flour and like the corn flour version best. )

thanks for this great recipe... i am doing a dinner party for some vegan guests and have been looking for tested panna cotta recipes to jump off from ! yours is great. I also made testers of this recipe with with coconut palm sugar- although the palm sugar is absolutely the most delicious, it's just too dark for a panna cotta.  Note- I did think a little more sweetner  was necessary for my tastes- i bumped this recipe up by a tablespoon or two.  And I also heated up the sugar and vanilla and agar with only half of the coconut milk, and added the other half off the heat- I read in a Thai cookbook that coconut milk looses its brightness when cooked too much.  Don't know if it helped but it was great with mandarin segments! Thanks again for a very good and thorough recipe

I just had panna cotta for the first time last week at a restaurant.  It was soooo good but I had no idea it had gelatin in it till I did this recipe search (very upset when I found out).  It was buttermilk panna cotta (I am vegetarian, not vegan).  I made this last night after finding your recipe with tapioca starch. It is even better than the restaurant one!  Thanks for posting it.

I am in LOVE with this recipe! I've tried agar panna cottas before and they tasted like softened (a little) hockey pucks. This is velvety and so creamy, but still set. Thank you!

Hi Camilla, Thanks for developing a Panna Cotta without gelatin! I'm not vegetarian but the idea of gelatin manufacturing is disgusting. (I don't eat much meat either but I don't want to exclude it totally.)I added a tablespoon of coconut yogurt, off the heat, at the end, for a bit of tang. Divine! I served with a rhubarb compote. Thank you!

Just to let you know that the Panna Cotta was a total knock out. My guest thought it was delicious, ate a double helping of the stuff, mumbling about its virtuous qualities "hmmm, not too sugary either..." in between mouthfuls.Thanks a heap, I shall sing your praises to the world,&lt;br Steven Prospero

Outstanding! I have had zero luck working with agar agar so I let out a squeal when I saw your post that this has none of it. This came out a creamy dream! I loved Panna Cotta before going vegetarian. I am thrilled to have a recipe that is gelatin free and easy! Thank you!

thank you for this great yet easy pana  cotta recipe using starch instead of gels. i found exactly what i  was looking for. I made this with some almond milk plus homemade cashew cream (I cannot eat coconut) and it came out great. I love all your recipes!!  =)

I made it with cornstarch, it is very very good. Thanks! Served with frozen defrosted cherries.

In this Layered Fruit Jelly, fresh fruit and fruit juice-flavored jelly come together for a refreshing treat that’s delicious with a dollop of whipped cream. Follow Brittany on Instagram @itsbrittwilliams for more recipe inspo! 

Layered Fruit Jelly Recipe by Tasty

fruit juice

gelatin powder

granulated sugar, monk fruit sweetener, honey,

natural food coloring, optional

kiwis, sliced

strawberries

mango

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the fruit layer: In a medium pot, add the fruit juice and gelatin. Mix and let sit for 5 minutes to bloom. Turn the stovetop to medium-low heat, and cook, stirring, until the powder is dissolved. (If using agar agar-agar, whisk the powder into the juice first, then bring to a boil over medium-low heat. Simmer for a few minutes, whisking if needed, until the powder is fully dissolved, 1–3 minutes.)

Stir in the sweetener, and remove from heat. If using, stir in the food coloring. While the warm fruit juice mixture is cooling, arrange the kiwi slices in the bottom of a glass dish or mold. Pour half of the warm fruit juice mixture over the kiwi slices until covered. Add the chopped strawberries and mango, then pour the rest of the warm fruit juice mixture on top. For a gelatin mold, let the mixture chill in the refrigerator until set, at least 2 hours. For an agar-agar mold, let the mixture sit at room temperature until set, 20–30 minutes.

Make the juice layer: In a medium pot, add the fruit juice and gelatin. Mix and let sit for 5 minutes to bloom. Turn the stovetop to medium-low heat, and cook, stirring, until the powder is dissolved. (If using agar agar-agar, whisk the powder into the juice first, then bring to a boil over medium-low heat. Simmer for a few minutes, whisking if needed, until the powder is fully dissolved, 1–3 minutes.)

Pour the juice layer mixture over the set fruit layer in the glass dish or mold, pouring the mixture over the back of a spoon to avoid cracking. Allow it to set again.

Once set, carefully run a butter knife along the edges of the mold, careful not to break the jelly. You can also add warm water to a bowl or sink and place the bottom of the mold in water for a few seconds to help loosen.

Place a plate on top of the mold, then gently flip to release the jelly.

https://vid.tasty.co/output/365694/square_720/1736812968

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The most viewed agar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine