A hint ... The only role of the gelatin in the panna cotta is as a thickening agent. But this is not the only way to make this delicious dessert. If you want

A hint ... The only role of the gelatin in the panna cotta is as a thickening agent. But this is not the only way to make this delicious dessert. If you want to experience a less chemical taste, the gelatin can be effectively replaced with egg whites (which on the contrary also contribute to the flavor). To thicken the mixture of milk, cream and sugar, flavored with vanilla seeds/pod, you might add the egg whites to it. Cooking does not change. The result is a softer cream, with a wide-ranging taste.