gelatine, cream and alcohol combination
Concerning alcohol flavored panna cotta, other questions I found focus more on how to prevent a cream plus alcohol mixture from splitting but they assume one knows the right amount of gelatine for their mixture.
Although the instructions on the gelatine package say something like "10g for 500ml liquid", for a cream-only pannacotta I believe it is too much and I've found that half is enough. I applied this for a mixture of 50% cream and 50% baileys.
What can be a reason why this amount of gelatine was not enough?
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Can you mix alcohol with gelatin?
Alcohol can interfere with the setting properties of gelatin, so don't increase the proportion of alcohol to non-alcoholic liquid past this.Does alcohol affect agar agar?
Among gelling agents with higher alcohol percentage tolerance, we have gellan gum (50%) and methylcellulose (70%), while agar-agar has the same alcohol tolerance to the total amount of alcohol in the recipe as gelatine, but since it requires heating above 85\xbaC it is not usually recommended for alcohols as the alcohol ...11. How to Layer - Tipsy Bartender Course
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