• Do note that both the agar agar solution and the cream mixture should be hot when mixed with each other. So, cook both simultaneously. 

Making Agar Agar Liquid

• First take the 2 tablespoons finely chopped agar agar strands in a small sauce pan. Do cut the agar agar strands in small or tiny pieces.
• Add hot water.
• Mix and let the agar agar strands soak in hot water for 5 minutes.
• Then keep the agar agar and water mixture on a low heat. Keep on stirring the agar agar solution and let it cook till the agar agar strands are dissolved.
• Continue to stir often when cooking this solution.
• Switch off the heat when all the agar agar strands have dissolved. You will see a clear solution.

Making Vanilla Panna Cotta Mixture

• Meanwhile mix the light cream (or whipping or heavy cream) and whole milk in a pan or saucepan.
• Add sugar.
• Keep the saucepan on the stovetop on a low to low-medium heat. Stir with a wired whisk. The sugar should dissolve completely.
• Keep on stirring at intervals while the cream mixture comes to a gentle boil.
• The mixture should just come to a gentle boil. Then turn off the heat.
• Add the vanilla extract. If using vanilla essence, then add 1 teaspoon of it. Mix very well.
• Now add the hot agar agar liquid to the hot cream and milk mixture. Both the agar agar solution and the cream mixture should be hot when you mix them.
• Mix again very well with a wired whisk.

Setting Panna Cotta

• Pour the hot panna cotta mixture in bowls. If you plan to unmould the panna cotta, then grease the bowls with some neutral tasting oil like sunflower oil.
• Cover the bowls with aluminium foil or lids. When the panna cotta mixture becomes warm or comes to room temperature, then place the bowls in the fridge to set for 4 to 5 hours or overnight.
• After setting, the panna cotta will have a gentle wobble on it.

  Serve Panna Cotta once it is set as is or topped with your favorite fruits or berries or drizzled with a fruit sauce or coulis.