Layered Panna Cotta is a light, smooth and creamy dessert. Layered Panna Cotta serves after a meal. This Layered Panna cotta looks long and complicated, but once you get the layering down, it’s really easy, quick and no failed recipe. It is not only sweet but also creamy treat, festive and elegant showcase for everyone’s favorite. Layered Panna cotta is really perfect dessert. It’s easy, practically foolproof and accommodating to many dietary adjustments, being naturally gluten-free and adaptable to dairy-free and vegan diets. I am using Agar-Agar as a substitute of gelatin, to make vegetarian and vegan friendly.
Ingredients:
Mango Layer
• 2 cup Mango Pulp (I used canned Mango Pulp)
• 1 tsp Lemon Juice
• ¼ cup Sugar (Per taste)
• 2 tsp Agar-Agar Powder
Almond Chocolate Layer
• 1 cup Almond Milk
• ¼ cup Sugar (Per taste)
• ¼ cup Coco Powder/Dairy Free Unsweetened Dark Chocolate
• 1 tsp Vanilla Extract
• 1 ½ tsp Agar-Agar Powder
Coconut Vanilla Layer
• 1 cup Unsweetened Coconut Milk
• ¼ cup Sugar (Per taste)
• 2 tsp Vanilla Extract
• 1 ½ tsp Agar-Agar Powder
Other Ingredients
• Serving Bowls or Glasses
• Pomegranate for Garnishing (Optional)
Method:
Mango Layer
1. In a sauce pan, add the mango puree, sugar, lemon juice and bring it to boil over a medium heat. Boil for 2-3 minutes.
2. Dissolve agar-agar in 2 tablespoons lukewarm water, and then add agar-agar to the mango pulp, boil for about 2-3 minutes, mixing continuously, making sure there are no lumps.
3. Turn off the heat, whisk for few minutes, let it be little cool.
4. Pour the prepared mango puree into the glass.
5. Let this sit in a freezer for about 10-15 minutes before adding the Almond Chocolate Layer
Almond Chocolate Layer
1. In another sauce pan, add almond milk, sugar, vanilla extract and heat it till lukewarm.
2. Dissolve the coco powder completely in 2 tbsp water without lump, and then add agar-agar into the almond milk, and bring it to boil over a medium heat for 2-3 minutes, mixing continuously, making sure there are no lumps.
3. Dissolve agar-agar in 2 tablespoons of lukewarm water, and then add agar-agar into the chocolate milk, and boil for about 2-3 minutes on low flame, mixing continuously, making sure there are no lumps.
4. Remove from the flame, let it be little cool for 2-3 minutes.
5. Take out the Mango Layer glass from freezer, pour the Chocolate Layer slowly over the Mango Layer.
6. Let this sit again in a freezer, during making another layer.
Coconut Vanilla Layer
1. In another sauce pan, add the coconut milk, vanilla extract, sugar, and then it to boil over medium heat. Boil for 3-4 minutes.
2. Dissolve agar-agar in 2 tablespoons of lukewarm water, then add agar-agar and vanilla to coconut milk, boil for about 2 minutes, mixing continuously, making sure there are no lumps. Turn off the heat.
3. Whisk the milk for a few minutes and let it be little cool down for 2-3 minutes.
4. Take out the Mango Almond Chocolate Layer glass from freezer, pour Coconut Vanilla Layer over the Chocolate Layer.
5. Refrigerate prepared layered glass for about 2-3 hours before serving.
6. Layered Panna Cotta is ready, this tri color layer makes this look really beautiful. Enjoy!
Tips:
• Layered Panna Cotta can be refrigerated for 5-6 days.
• You can use whole milk instead of coconut/almond milk, I used coconut/almond for vegan recipe.
• You can use gelatin or china grass substitute of agar-agar powder.
• You can use any fruit puree instead of mango, like strawberry, peaches, pomegranate, or berries etc…
- 2 cup Mango Pulp (I used canned Mango Pulp)
- 1 tsp Lemon Juice
- ¼ cup Sugar (Per taste)
- 2 tsp Agar-Agar Powder
- 1 cup Almond Milk
- ¼ cup Sugar (Per taste)
- ¼ cup Coco Powder/Dairy Free Unsweetened Dark Chocolate
- 1 tsp Vanilla Extract
- 1 ½ tsp Agar-Agar Powder
- 1 cup Unsweetened Coconut Milk
- ¼ cup Sugar (Per taste)
- 2 tsp Vanilla Extract
- 1 ½ tsp Agar-Agar Powder
- Serving Bowls or Glasses
- Pomegranate for Garnishing (Optional)
- In a sauce pan, add the mango puree, sugar, lemon juice and bring it to boil over a medium heat. Boil for 2-3 minutes.
- Dissolve agar-agar in 2 tablespoons lukewarm water, and then add agar-agar to the mango pulp, boil for about 2-3 minutes, mixing continuously, making sure there are no lumps.
- Turn off the heat, whisk for few minutes, let it be little cool.
- Pour the prepared mango puree into the glass.
- Let this sit in a freezer for about 10-15 minutes before adding the Almond Chocolate Layer
- In another sauce pan, add almond milk, sugar, vanilla extract and heat it till lukewarm.
- Dissolve the coco powder completely in 2 tbsp water without lump, and then add agar-agar into the almond milk, and bring it to boil over a medium heat for 2-3 minutes, mixing continuously, making sure there are no lumps.
- Dissolve agar-agar in 2 tablespoons of lukewarm water, and then add agar-agar into the chocolate milk, and boil for about 2-3 minutes on low flame, mixing continuously, making sure there are no lumps.
- Remove from the flame, let it be little cool for 2-3 minutes.
- Take out the Mango Layer glass from freezer, pour the Chocolate Layer slowly over the Mango Layer.
- Let this sit again in a freezer, during making another layer.
- In another sauce pan, add the coconut milk, vanilla extract, sugar, and then it to boil over medium heat. Boil for 3-4 minutes.
- Dissolve agar-agar in 2 tablespoons of lukewarm water, then add agar-agar and vanilla to coconut milk, boil for about 2 minutes, mixing continuously, making sure there are no lumps. Turn off the heat.
- Whisk the milk for a few minutes and let it be little cool down for 2-3 minutes.
- Take out the Mango Almond Chocolate Layer glass from freezer, pour Coconut Vanilla Layer over the Chocolate Layer.
- Refrigerate prepared layered glass for about 2-3 hours before serving.
- Layered Panna Cotta is ready, this tri color layer makes this look really beautiful. Enjoy!
• You can use whole milk instead of coconut/almond milk, I used coconut/almond for vegan recipe.
• You can use gelatin or china grass substitute of agar-agar powder.
• You can use any fruit puree instead of mango, like strawberry, peaches, pomegranate, or berries etc…
22 Responses to “Layered Panna Cotta”
[…] Get the recipe for this creamy dessert here: Binjal’s Veg Kitchen […]
where do you buy agar agarvpowder here in the US. Looks really delicious.
Available in any Indian or Chinese grocery store as a agar agar strands, they look like a noodles, you can chop it or blend it to make powder!
looks very good…just a different question..how have you clicked these picures..they look professional n Gud…I am starting my own blogging so I need help
thanks Prerna!! I am not using any specific photography techniques, but I am using DSLR camera. All are just casual clicks.
As and you have mentioned in ur recipe the substitute for agar agar is gelatin..how much quantity should I take and how should prepare it lukewarm/ room temp water?
use lukewarm water!!
As and you have mentioned in ur recipe the substitute for agar agar is gelatin..how much quantity should I take and how should prepare it lukewarm/ room temp water? Also please let me know how glasses will ur recipe make?
If I use gelatin instead of agar agar…how much quantity should I take and how to use it? And also can you please let me know how many glass will you recipe make?
quantity is same as agar agar, 5-6 glasses(regular), i used small party glasses (10-12).
Looks so yum yum……………..too good………hats of for creativity…..
thank you Shlok!!
wow awesome…beautiful click
Cheers
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thank you Anu!!
Very good post! We will be linking to this great article on our site.
Keep up the great writing.
thank you!!
Where can i buy Agar Agar in India ??
Thanks
Any super market or mall in ice cream making, jelly or baking department! 🙂
Love it! I think I can do this for the sunshine themed party I am about to host. I want a lemon yellow color instead of chocolate. What can I substitute?
thanks! Monika You can use pineapple for yellow color.
Wow vibrant color and looks yum
thanks Srividhya!