Hey Chef!
I've watched the whole run through of gelatin and agar videos. And finally have gotten my hand on some agar "willpowder" brand, powder...anyways, of course I'm just dying to use it. I was planning on doing a trio of panna cotta for Vday this year, probably vanilla, rasberry, strawberry and who knows maybe some choclate layers, I've got these super cool little glasses; couple shade of pink and red...should be pretty cool. And what better way to give the agar agar shot!
What would you recommend is good a agar ratio for panna cotta?
Any possible tips on using agar in the above mentioned fruits?
Thanks as always
Chef Dylan