Serious Eats: Talk

Panna Cotta

I've been researching various methods for making panna cotta, and I absolutely cannot find one that doesn't use gelatin or agar. (In my area, I've never ever seen either one, and I'm not too thrilled about ordering odd ingredients online for just one or two dishes. Stinks to be a poor college student, haha.) Is this a futile search, a question not even worthy of an answer? Am I going to have to resign myself to a panna-cotta-less life until I can get home and search NYC specialty stores?

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