Panna Cotta Base from Pastry Star turns whole milk and heavy cream into a classic Italian panna cotta with a quick cook and a few hours in the cold. It is made with natural ingredients and sets on agar and carrageenan rather than gelatin.

The result is a trembling, satin smooth custard that unmolds clean and keeps a soft wobble on the plate. Its flavor stays sweet and quiet, a blank canvas for a pool of fruit coulis, a thread of caramel, or a whisper of coffee.