panna cotta gelatine and size/form
Suppose I've found my "sweet spot" for the amount of gelatine for a recipe of panna cotta which has been tried only for individual portions that are either turned upside down on a plate or topped and served directly in the glass.
If I were to make a bigger loaf to be sliced, how would I need to change the amount of gelatine? Would it be a good idea to increase it?
Best Answer
It depends.
- If your current “sweet spot” percentage gives you a panna cotta that’s sturdy enough to hold up on its own, so that you can make clean “cuts” with your spoon, you are fine also in larger shapes.
- If your preferred ratio is rather soft and creamy, so that the upside-down servings sag significantly, go up. Of course it won’t be as creamy and melty as before, you are making it more solid on purpose.
Only you know how your recipe turns out.
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What happens if you put too much gelatin in panna cotta?
The reason for the gelatin is obvious \u2014 a perfect panna cotta should have just enough that it seems the cream is barely holding together. It quivers when you touch it. When there's too much gelatin, the custard feels stiff and cheesy. Too little and, well, you've got a puddle on the plate when you unmold it.How do I add gelatin to panna cotta?
If your panna cotta refuses to set \u2013 try heating it up again (never boil it...) and adding a little bit of extra gelatin. Some fruits such as pineapple and kiwi contain enzymes that break down the protein in gelatin so it never sets. This problem can be solved by heating the fruit in question first.Why does gelatin separate in panna cotta?
Perhaps the gelatin didn't melt all the way, or you accidentally boiled the mixture. (Boiling destroys gelatin's thickening power.) It may also have not set long enough. My panna cotta has two layers!How firm should panna cotta be?
The hardest part about making panna cotta is achieving the proper consistency and texture\u2014it should be silky smooth and just firm, with a gentle wobble.\u201d The right recipe and ratio should give you that texture and wobble 100% of the time; there's very little technique involved in getting panna cotta right.Creamy PANNA COTTA! Flawless dessert recipe 😍😋
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Answer 2
Yes. I would suggest you calculate the percent of gelatin that you use; that is, to the entire liquid mixture. Then, for a larger batch plug in your percentage and use that new amount.
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