Animal free gelling agents, an overview + Vegan Panna Cotta dessert. The customer is becoming ever more demanding leaving us chefs being forced to adapt to the new landscape or risk being left behind. Replacing gelatine is probably one of the biggest challenges in creating ‘free from’ desserts as gelatine is one of the most versatile gelling agents and we’ve been using it for… well decades! Does that mean vegans and vegetarians are doomed and should give up on the hope of ever having a nice dessert? Well no, with a little bit of education we can work around gelatine, although it must be said, it’s quite a bit more complicated but here is an overview of some Animal free gelling agents, ideal for creating