Happy Belated Canada Day Chef's of all Forms and Cultures,
Here is the thing: If you are or have ever been on a vegetarian/vegan diet you've become inclined to shun gelatin while grocery shopping. I've been researching Italian deserts when I get the chance to sit down at the local libray. Watching Lynn Crawford on Pitchin In create her tomato panna cotta was inspiring to get crackin on my own. If you know what type of dessert a panna cotta is (yes, a gelatin based dessert) traditionally thickened with fish bones. That leaves this veggie eater disenhanted and with a problem to solve on his own unless you want to...pitch in-excuse the pun. Thus, I am posting this thread for all the other vegetarians who run into this problem, finding a substitutionary thickening agent for gelatinous deserrts. Here is what I know and please argue with me on this one. Certain types of fruit contain a high-low amount of pectin which I suspect to be another form of thickening agent. If I for example simmered apple slices in cream, milk and sugar would it be stupid to try it in attempt to thicken the panna cotta? Thanks for reading this thread and I look forward to reading and replying to your comments.
