Light Panna Cotta

Not a milk-rich panna cotta, but contains just enough milk flavour to taste it as a milk pudding. Added some Lotus Biscoff biscuit crumbs to pair with the mildly sweetened milk pudding. The small strawberry quarters were being served as the decorative piece to the plain pudding 😋 One small pudding bottle was just barely enough for us as supper 😉

Servings: 4 x 100ml bottles (I re-use the pudding bottles collected from "BreadTalk")

Ingredients

10g raw sugar/sugar
2g agar-agar powder, slightly less than 1/2 tsp
50g water

140g water

100g lactose-free milk

35g condensed milk
90g whipping cream

1/4 tsp vanilla extract

2 pcs Lotus biscoff biscuits, break into crumbs
1 fresh strawberry, cut into quarter-size, trim to fit the mouth of the bottles

Directions

1. Mix raw sugar, agar-agar powder before adding 50g of water. Let the mixture stand for about 15 minutes.
Agar-agar powder is a very light-weighted ingredients. Our common kitchen scale shows only the whole weight without the decimal. Therefore, from 2.1g to 2.9g, your scale will only show 2g. However, this 0.9g difference could make a drastic difference to the softness of the pudding - from hard to silky soft. As a guideline, measure the agar-agar powder to about 1mm below the rim of a 1/2 teaspoon, to get a tofu-type of soft pudding.

2. While "soaking" the agar-agar powder, bring 140g of water to a boil.

Cover the pot while heating to prevent water from evaporating too much, and affect the texture of the pudding.

3. When the water starts to boil, stir in the agar-agar mixture from Step 1. Stir occasionally to prevent the agar-agar granules from sticking to the base.

4.  When the agar-agar water starts to boil again, and the agar-agar granules have well dissolved, stir in the condensed milk, lactose-free milk,

whipping cream,

vanilla extract, stir to mix well, and turn off the heating.

5. Transfer the pudding mixture to 4x100ml glass bottles. Let the puddings cool down to room temperature before refrigerate them in the fridge for about 30 minutes, or till solidify.

6. Before serving, crush two slices of Lotus biscoff biscuits, and sprinkle them onto the top of the puddings.

Top the pudding with strawberry quarters.

8. Serve cold and fresh 😋

Let the puddings thaw for about 15 minutes before serving if taken out from the fridge.