Here is my formula; scale it down if you want a smaller quantity. Some recipes substitute milk for some of the cream.
- 1 litre milk
- 300–400ml sugar, depending how sweet you like your dessert
- 5ml (level teaspoon) agar-agar powder (you can use flakes but the quantity is much harder to measure)
- half a vanilla bean
|Panna Cotta Moulds – I ordered a set like this|
and will update the article to review them.
If you can find a mould with a removable end (see picture) so the panna cotta can be pushed out from the smaller end of the mould, it should be easy to unmould.
Applying heat to loosen it from the mould is tricky – you can easily end up unsetting the contents; if you are less concerned with being fancy, set it in the serving bowl.