I wanted to make a panna cotta for a large buffet-style dessert spread. Not knowing how warm it would be on the day of the party, I decided to use agar agar to thicken it. Agar agar will remain a lovely texture at temperatures that would liquify gelatin. I love the delicate, floral, lemony flavor of lemongrass so decided to use it in the panna cotta. I served it with a rhubarb raspberry compote (adapted from an Epicurious recipe for Rhubarb and Ginger Brioche Bread Pudding.) It was a success, and one of the first desserts to disappear at the party. <br /> <br />While panna cotta may seem like a crazy picnic option, the agar agar will hold up at warmer temperatures (you can literally heat it up in a 350º oven for several minutes to warm it, and it will stay firm.) Use a ramekin or a disposable plastic wine glass for a nice presentation. You can serve it plain, but it's especially good with a drizzle of berry coulis or a dollop of macerated berries or rhubarb sauce. It is a fresh, light, and unexpected dessert to serve at your next picnic, barbecue, or dinner party.

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