Passionfruit Pannacotta

Passionfruit jelly and soy milk pannacotta with fresh mango and pineapple. vegan, since it's made with agar, and easy, easy, easy.
Agar agar is a seaweed derivative and doesn't quite have the same setting properties as regular gelatin--everything comes out much firmer and not quite as bouncy, you know what i mean? it's easy to find in asian markets, although traditionally it comes in a funky stick form. you can also find it in vegetarian shops (even whole foods, i think) where it's called kanten.

If you are near a kosher market, you might want to look for something called emes kosher-jel, which is a kosher gelatin made from carrageenan--another seaweed derivative--so it's also vegan, and slightly more jello-like. unfortunately, not all kosher gelatins are vegan/vegetarian (they can be made with fish bones or beef skins), so look carefully on the package if you can't find emes.


passionfruit jelly layer

1 tsp agar agar powder
1/2 c passionfruit pulp or syrup
1/2 c water

1. bring the passionfruit pulp thinned with about 1/4 c water to a boil. sprinkle agar on 1/4 c of cold water and leave until softened. add to the passionfruit pulp, and return to a boil, stirring constantly.

2. pour into molds or glass bowls and leave until cool, then refrigerate until just set.


soy milk pannacotta layer

1 tsp agar agar powder
1 1/4 c soy milk
sugar (optional)

1. bring 1 c of the soymilk to a boil. sprinkle agar on remaining 1/4 c of cold soymilk and leave until softened. add sugar to taste, and return to a boil, stirring constantly.

2. leave until cool, then pour onto the just set passionfruit layer. refrigerate until set. unmold to serve. [tsogb]