Batch-cooking Desserts: Creams, Flans, Panna Cotta Without Gelatin

Introduction

Batch-cooking, or the art of cooking in large quantities in advance, has attracted many people looking to save time in the kitchen. When we talk about batch-cooking, we often think of main dishes or vegetable preparations, but this method is also very interesting for creating delicious desserts. In this context, creams, flans, and panna cotta without gelatin are particularly well-suited for large-scale preparation.

This article will guide you step by step in preparing these vegetarian desserts, emphasizing the need to replace gelatin (an animal-derived substance) with alternatives compatible with a vegetarian diet. We will examine the most common substitutes, such as agar-agar or starches, which allow for creamy and firm textures without using gelatin. We will then see how to adapt some flagship recipes in batch-cooking versions: dessert creams (like chocolate or vanilla creams), homemade flans, and flavored panna cotta. Finally, we will discuss storage, organization, and some tips to optimize your time in the kitchen.

Whether you are a convinced batch-cooking enthusiast or just want to try a new way of planning your desserts, feel free to draw inspiration from our tips to delight your family or guests throughout the week.

What is Batch-cooking and Why Apply it to Desserts

Batch-cooking involves preparing several dishes or multiple portions of the same dish in a single cooking session, to be consumed throughout the week. The main interest is to save considerable time: instead of cooking for long hours each day, you dedicate a block of time, usually on the weekend, to prepare a large amount of food.

Applied to desserts, batch-cooking offers several advantages:

  • Time-saving: by preparing several portions at once, you avoid repeating a long or tedious preparation every day.
  • Resource-saving: you use your kitchen equipment (pot, oven, utensils) more optimally.
  • Waste reduction: preparing several desserts at once often allows for better planning of ingredient use, avoiding throwing away leftovers.
  • Quality control: you opt for healthier and higher quality ingredients than what you would find in industrial desserts.

In a vegetarian lifestyle, this concept blends well with the idea of varying desserts while favoring recipes without animal products, or using substitutes. Gelatin, traditional in some preparations, can be perfectly replaced by plant-based gelling or thickening agents to make creamy creams, firm flans, and delicious panna cotta.

Vegetarian Alternatives to Replace Gelatin

Gelatin is an animal-derived ingredient generally obtained from connective tissues. It is used to give a firm and slightly elastic texture to many desserts: jellies, creams, candies, etc. For those on a vegetarian diet, these products should be avoided. Fortunately, there are several equally effective substitutes:

Agar-agar

Agar-agar is probably the most well-known solution to replace gelatin. It is a red algae reduced to powder, which has strong gelling power. Some points to remember:

  • More powerful gelling ability: agar-agar is often used in smaller quantities than gelatin.
  • Crucial boiling point: to activate gelling, the preparation must be brought to a boil. Without boiling, agar-agar will not gel properly.
  • Firmer texture: desserts made with agar-agar are sometimes more rigid. By adjusting the dosages, you can still achieve a softer consistency.

Cornstarch or Potato Starch

Starches, like cornstarch or potato starch, allow for thickening liquid preparations to make creamier creams:

  • Perfect for dessert creams: to make a chocolate cream or a pastry cream without gelatin, starch is ideal.
  • Flexibility: by adjusting the amount of starch and cooking time, you can achieve the desired consistency, from runny cream to thicker cream.
  • Limits: for very firm preparations like a classic flan, starch alone may not give the desired “wobbly” effect. You can then combine it with agar-agar.

Pectin

Pectin is a natural gelling agent found in fruits, particularly in the skin and core of some fruits like apples or quince. It is mainly used for jams and fruit jellies. It can be used in desserts to give them more body, although it is a bit less common in pastry than other substitutes.

Other Tips for Thick Textures

Besides these ingredients, you can play with several parameters to bring creaminess or consistency to your desserts:

  • Plant-based milk: coconut or almond milk will provide a naturally creamier texture than simple skim milk (even if you use animal milk, it remains vegetarian and not vegan, but the principle also exists in 100% plant-based).
  • Adding chocolate: chocolate provides natural thickening when making dessert creams or flans.
  • Reduction: reducing a preparation over low heat allows for concentrating flavors and thickening the liquid.

Basic Recipes in Batch-cooking Version

Let’s move on to the essentials: recipe ideas in batch-cooking version. The goal is to prepare a sufficient quantity for several days, sometimes in jars or individual ramekins for more convenience.

1. Vegetarian Dessert Creams (Without Gelatin)

Example: Chocolate Cream

This recipe will allow you to make a creamy chocolate cream in quantity. You can adapt it to vanilla or coffee cream according to your tastes.

Ingredients (for about 6 to 8 servings):

  • 1 liter of milk (plant-based or animal according to your preference)
  • 80 g of dark or milk chocolate (vegetarian)
  • 80 g of sugar (adjust to your taste)
  • 3 tablespoons of unsweetened cocoa powder (optional for a more intense taste)
  • 40 g of cornstarch (or potato starch)
  • 1 pinch of salt

Preparation:

  1. In a large saucepan, pour most of the milk, keeping a small glass aside to dilute the starch.
  2. Heat over medium heat and add the chopped dark chocolate, cocoa if using, and sugar. Stir regularly.
  3. In the reserved glass of milk, dilute the cornstarch by stirring well.
  4. When the saucepan mixture begins to simmer and the chocolate is melted, pour in the diluted starch.
  5. Let thicken over low heat, continuing to stir, for about 5 to 10 minutes. The cream should coat the spoon.
  6. Once the desired consistency is obtained, add the pinch of salt, then remove from heat.
  7. Pour the cream into ramekins or individual jars, let cool at room temperature before placing in the refrigerator.

Storage: In the refrigerator, these creams keep for up to 4 days in airtight containers. For optimal batch-cooking, you can double the quantities and distribute the preparation in small pots for the week.

2. Vegetarian Flan Without Gelatin

Flan is usually made with eggs to achieve a firm and wobbly texture. It is often associated with gelatin or similar products, but it is entirely possible to have a flan that holds without gelatin, thanks to the use of agar-agar or by adjusting the egg content (if your diet includes eggs).

Example: Vanilla Flan

Ingredients (for 6 servings):

  • 1 liter of milk (plant-based or animal)
  • 4 eggs (or equivalent substitute if you prefer 100% plant-based, like “flax eggs” for texture, but it’s more delicate for a flan)
  • 100 g of sugar or agave syrup
  • 2 level teaspoons of agar-agar (adjust according to desired consistency)
  • 1 vanilla bean or 1 teaspoon of vanilla extract
  • Liquid caramel (optional for the mold bottom)

Preparation:

  1. In a saucepan, mix the milk, sugar, and vanilla (scrape the inside of the bean if using a whole bean).
  2. Bring the mixture to a boil, then slightly lower the heat.
  3. Incorporate the agar-agar by whisking vigorously, then let cook for at least 1 minute to activate its gelling power.
  4. Beat the eggs in a large bowl. Gradually add the boiling milk, while whisking to avoid too rapid coagulation of the eggs.
  5. If you want a caramel flan, pour a little liquid caramel into the bottom of a mold.
  6. Pour the preparation into the mold, let cool at room temperature, then place in the refrigerator for at least 4 hours, ideally overnight.

Storage: Again, you can make several small flans in individual ramekins and keep them for up to 3 or 4 days in the fridge. To optimize your batch-cooking, vary the flavors: vanilla, coffee, chocolate, etc.

3. Panna Cotta Without Gelatin

Panna cotta is an Italian dessert traditionally made with cream and gelatin. The vegetarian version without gelatin often uses agar-agar. The advantage of preparing it in batch-cooking is that it keeps well for several days, and you can vary the topping by adding fruit coulis, caramel, or melted chocolate.

Ingredients (for 6 glasses):

  • 50 cl of heavy cream (or plant-based cream of coconut, soy, or almond)
  • 50 cl of milk (plant-based or animal)
  • 80 g of sugar (or a sweetener equivalent)
  • 2 teaspoons of agar-agar
  • 1 teaspoon of vanilla extract

Preparation:

  1. In a saucepan, mix the milk, cream, sugar, and vanilla extract.
  2. Bring to a boil over medium heat.
  3. Add the agar-agar while whisking to incorporate well, then let boil for about 1 minute.
  4. Remove from heat and divide the preparation into glasses or ramekins.
  5. Let cool before placing in the refrigerator for at least 3 hours.

Fruity Variation: To give a fruity taste and a nice color, you can integrate a fruit puree (raspberry, mango, apricot) or a coulis that you place at the bottom of the glass before pouring the preparation.

Storage: You can keep these glasses closed (for example with plastic wrap or a suitable lid) for up to 3 or 4 days in the refrigerator. Thus, you have a dessert or snack at hand.

Tips for Storage and Organization in Batch-cooking

To make the most of your batch-cooking session, follow these tips:

  1. Divide into individual portions: rather than pouring all your cream or flan into a large dish, prefer individual ramekins or jars. This facilitates serving and limits waste.
  2. Respect the cold chain: let the desserts cool to room temperature before putting them in the refrigerator. Avoid temperature variations as much as possible, as they can alter the texture.
  3. Label and date: if you prepare several desserts at once, label each pot or container with the dessert name and preparation date. This way, you’ll know in which order to consume them.
  4. Optimize space: use stackable containers, especially if you prepare a large quantity of desserts.
  5. Respect the shelf life: generally, desserts made with milk or cream keep for 3 to 4 days. Do not exceed these times to avoid any risk of food poisoning.

Vary Flavors and Ingredients

Batch-cooking does not necessarily mean eating the same thing all week. You can easily vary and enjoy multiple preparations in a single session:

  • Multiple creams: divide your base (milk, sugar, starch) into two saucepans and melt chocolate in one, add vanilla or fruit coulis in the other.
  • Marbled panna cotta: make two different bases (one vanilla, one chocolate) and fill the glasses by alternating layers.
  • Creative toppings: shredded coconut, pieces of dried fruits, fresh fruit pieces, red fruit coulis, or caramels to give a more festive look to your desserts.

Tips for Successful Desserts Without Gelatin

To avoid unpleasant surprises (dessert too firm, too liquid, or with lumps), keep these key points in mind:

  1. Control the temperature: agar-agar must boil to transform into a gelling agent, while eggs must be heated gradually to avoid coagulating too quickly.
  2. Mix evenly: whisk your preparations well, especially when incorporating starch or agar-agar, to limit lumps and achieve a uniform consistency.
  3. Adjust the dosage through trials: depending on the brand of agar-agar, the final consistency may vary slightly. Do not hesitate to test with a small amount to find the texture that suits you best.
  4. Let rest sufficiently: desserts made with agar-agar set as they cool, so it’s important to wait before judging the final firmness of the preparation.

A Word on Plant-based Milks and Creams

If you are looking to eliminate all animal products, you can replace milk and cream with plant-based versions made from soy, almond, coconut, or oat. Some rules apply:

  • Coconut cream: it provides a very creamy texture and a slight coconut taste, which pairs well with chocolate or mango.
  • Soy cream: relatively neutral, it is suitable for panna cotta or vanilla creams.
  • Almond or oat plant-based drink: gives a subtle flavor. Be sure to check the sugar content, as some plant-based drinks are already sweetened.

In batch-cooking, this poses no particular problem: you just need to adjust the amount of sugar or starch according to the thickening power and creaminess provided by these plant-based milks/creams.

Save Time and Money

The principle of batch-cooking is also a good way to save money. Here’s how:

  • Buy in bulk: for chocolate, sugar, starch, or plant-based milks, prefer family-sized formats or bulk purchases to save money in the long term.
  • Optimize the use of the oven or stovetops: if you are preparing a flan in a bain-marie or other desserts requiring cooking, take the opportunity to cook several things at once (pastries, gratins, etc.).
  • Reduce waste: opened ingredients (plant-based cream bricks, chocolate bars) will be completely used in several simultaneous preparations.

On the logistical side, often plan more time during your first batch-cooking dessert session, as you will discover the rhythm and adjust your recipes. But over the sessions, you will become more and more efficient, and you can even cook larger quantities in minimal time.

Sample Schedule for a Batch-cooking Dessert Session

As a reminder, the principle is to make every minute of cooking profitable. Here is an example of preparation order:

  1. Prepare the common base: for example, heat the milk and cream with sugar.
  2. Divide into two saucepans: one for vanilla panna cotta, the other for chocolate cream.
  3. Incorporate agar-agar or starch: boil the first saucepan for panna cotta, thicken the second with starch to obtain a chocolate dessert cream.
  4. Pour into ramekins: quickly distribute your two preparations into different containers.
  5. Bake or let cool according to the recipe: if you are making a flan, now is the time to prepare it and put it in the oven.
  6. Cooling: let all your desserts rest, then place them in the fridge.

In a single session, you get several varied desserts for the whole week.

Conclusion

Batch-cooking is not limited to savory dishes. Preparing your desserts in advance, in more or less large quantities, not only saves time daily but also allows you to better control the quality and nutritional value of your plate. Creams, flans, and panna cotta are desserts particularly suited to this method, especially since they keep well for several days in the fridge.

The trick is to replace animal gelatin with vegetarian alternatives like agar-agar, starch, or pectin. These substitutes offer equally successful textures and are compatible with a vegetarian diet. You can also explore endless variations: flavor your creams with chocolate, vanilla, coffee, all with a simple adjustment of the basic recipe.

By following storage tips (cooling, hygiene, limited storage duration) and organizing your cooking session (divide into individual ramekins, label, etc.), you will simplify your daily life and ensure a supply of delicious desserts for the whole week. Feel free to vary plant-based milks and creams, add fruit coulis or crunchy toppings to multiply the pleasures.

From dessert cream to flan to panna cotta, batch-cooking opens up a field of delicious possibilities. No risk of falling into monotony: play with spices (cinnamon, cardamom), with seasonal fruits (strawberries, raspberries, mangoes, apricots) or even dried fruits (hazelnuts, almonds) for maximum indulgence. All without ever using gelatin, in respect of your vegetarian diet. Happy batch-cooking to all and enjoy!