my family and friends LOVE, LOVE, LOVE my panna cotta. i make it with heavy cream, a little coconut cream, & milk, and i flavor it with just a touch of vanilla.
normally, i use knox gelatin; it comes out perfect EVERY time, but a friend suggested using agar agar-saying that it would produce a much lighter mouth-feel in comparison to gelatin.
the agar was very hard to find & expensive, and AFTER SEVERAL attempts at using both the agar powder & the agar flakes, i just can't get this stuff to set right!!!
anyone have any comments, suggestions, etc.? i'd like to learn how to use this stuff.