115 replies to this topic

[Kareen]

. It generally tastes fine, but grainy,

I've made my share of yogurt and buttermilk pannacotta working with Michael (Laiskonis) last year, I would say that with these dairies you have to JUST melt your sugar in just warm milk, add your gelatine than intoduce to your other dairy. If the first preparation is too warm, it becomes grainy!

Kareen

[tan319]

Speidec,
Let me know how it works out.
Speaking of work, where are you located?
There could be a "pro" pastry chef looking to change his scene....
edited to add: you know, there's been so much going on that I forgot all about the paper thing.
Have you guys done more with it?

Edited by tan319, 22 July 2004 - 07:46 PM.

[speidec]

We're in Providence, RI, in a very small place now, but we are changing locations to a bit larger restaurant in the coming months. I hear October, but I've seen the new location and now I'm thinking next year!

I tried this panna cotta recipe derived from everyone's advice and I have to say it is the best I have tasted, thus far..

32oz whole milk yogurt
2c mascarpone
2c half+half
1.5 c sugar
1.5 vanilla beans
8 sheets of gelatine

I only heated up the half and half, added the sugar, vanilla and let it infuse as long as possible and melted the gelatine in this mixture. I whipped the yogurt and mascarpone together with a tablespoon of half and half to get it smooth and later added the warm half and half mixture, strained twice, and poured on top of a cooled, half sheet pan of pate brisse brushed with white chocolate to avoid sogginess, and chilled. For an amateur its not bad.
Thanks for all the advice from everyone who can tell where their input was used!

As for the papers, Ted, all I wanted to do was figure it out, like you we've been to busy to play around.

[Anna N]

Today I made my first attempt at Panna Cotta. I used this recipe Hazelnut Panna Cotta and followed it to the letter but it did not set even after 6 hours in the 'fridge. What might have gone wrong?

The taste was excellent but it was a liquid custard consistency not something that could be turned out of a mold. Thanks for any help you can offer.

[Shalmanese]

Try upping the gelatine.

[scott123]

I'm guessing you used frozen blackberries, correct? Those'll probably give off more water than fresh. Also, I'm guessing you went with sour cream, correct? Some brands of sour cream are looser than others.

Refrigerators can vary as well. If you give it some more time, it might set.

If, after chilling overnight, it isn't set, return everything to a sauce pan and add more bloomed gelatin.

[Anna N]

I'm guessing you used frozen blackberries, correct? Those'll probably give off more water than fresh.  Also, I'm guessing you went with sour cream, correct? Some brands of sour cream are looser than others.

Refrigerators can vary as well.  If you give it some more time, it might set.

If, after chilling overnight, it isn't set, return everything to a sauce pan and add more bloomed gelatin.

Nope they were fresh blackberries and they never actually go into the panna cotta but are served on the side. I did go with sour cream but it was a nice thick one. I have just checked the two remaining ones in the fridge and they are still not set. Guess I will have to try again with more gelatin. Is there any formula for gelatin to liquid proportions?

Thanks.

[Swisskaese]

I read that the rule is 1/4 ounce of gelatin to set 16oz of liquid.

Did you bloom and dissolve the gelatin?

How to bloom and dissolve gelatin.

[Anna N]

I read that the rule is 1/4 ounce of gelatin to set 16oz of liquid.

Did you bloom and dissolve the gelatin?

How to bloom and dissolve gelatin.

Yes, I did bloom and dissolve the gelatin. I think the problem is 1 tsp gelatin to 3 1/3 + cups of liquid. I have just read the gelatin pack and it says that one envelope (approx 1 TBS or 15 ml) will set 2 cups of liquid. So I am thinking that the recipe should have called for 1 TBS rather than 1 tsp.

[Shalmanese]

Depends on how "set" you want it to be. I'm assuming the set on the packet is referring to a jello consistency which is much firmer than you want a panna cotta. Probably about 1/2 that amount would give you the consistency you desire. Also, just in case, never put fresh pineapple, papaya or guava in a gelatine based dessert. There is an enzyme in the juices that prevents gelatine from setting. Cooked or canned juice is fine.

[BarbaraY]

I think one tablespoon or one packet would be the correct proportion with 3 1/2 cups liquid to make it soft set without having the jello consistency.

[Shalmanese]

According to this article, bloom strengths between gelatines vary wildly so what might have been a perfectly valid amount for the recipe writer might be woefully underpowered for your usage. The general rule seems to be to find a particular brand of gelatine and stick with it and know the proportions for hard set/soft set.

[Anna N]

According to this article, bloom strengths between gelatines vary wildly so what might have been a perfectly valid amount for the recipe writer might be woefully underpowered for your usage. The general rule seems to be to find a particular brand of gelatine and stick with it and know the proportions for hard set/soft set.

Hmmm........ very interesting. Thanks. The gelatine most readily available here is Knox. I think I am stuck doing some experimentation! I appreciate your interest.

Edited to add: I just checked the Knox website and their panna cotta recipe (very different from mine!) calls for 1 envelope (1 T) for 8 servings so I think I will start there and see how it works.

Edited by Anna N, 02 January 2006 - 04:48 AM.

[BettyK]

Anna, I use Knox gelatin too. I checked my notes and I've been using 1 1/2 tsp of gelatin for 2 cups of heavy cream + 1 cup of milk or buttermilk. If you want a little firmer panna cotta, you can add a little more.

[Anna N]

Anna, I use Knox gelatin too. I checked my notes and I've been using 1 1/2 tsp of gelatin for 2 cups of heavy cream + 1 cup of milk or buttermilk. If you want a little firmer panna cotta, you can add a little more.

Thank you. I have to give it a few days rest as one can only eat so much dessert but will be trying it again in a week or so and will report back.

[culinary bear]

Christ, I wish the use of cups wasn't so prevalent in the US; it really confuses us Britishers. :)

It'll depend on the Bloom rating of the gelatine you use and the liquidity of your ingredients, but barring factors like acid coagulation of proteins and the aforementioned emzymatic activity of certain fresh juices, I find that the following usually works :

750ml (about three cups) whipping cream (in the UK, about 40% butterfat)
250ml other liquids
150g sugar
2.5-3 sheets soaked gelatine.

Points of variation :

1) Acids will help firm up your mixture.
2) Higher fat content (either a heavier cream or using more whipping cream in proportion to everything else) will firm it up.
3) Gelatine generally takes up to 12 hours to set properly, and from then on will stiffen gradually. Restaurant pannacottas that could double as squash balls are usually the result of too much gelatine in the first place, or a pannacotta that's been lying around for a few days.

If you use sheet gelatine - and most professionals do, certainly over here - then you need to soak only enough to swell the sheets. Squeeze thoroughly to expel excess water before adding to your warm mix. Oversoaking or a lack of squeezing can considerably increase the amount of water in your mix and upset the gelatine balance.

Good luck on the next run!

[JayBassin]

I read that the rule is 1/4 ounce of gelatin to set 16oz of liquid.

Did you bloom and dissolve the gelatin?

How to bloom and dissolve gelatin.

Yes, I did bloom and dissolve the gelatin. I think the problem is 1 tsp gelatin to 3 1/3 + cups of liquid. I have just read the gelatin pack and it says that one envelope (approx 1 TBS or 15 ml) will set 2 cups of liquid. So I am thinking that the recipe should have called for 1 TBS rather than 1 tsp.

I think that 1 tsp is too little. I agree that it may have been a typo and may have intended to read 1 Tbs. However, I think 3 tsp is too much for the volume; I would suggest 2 tsp for 3.25 C, especially because 2 C of the "liquid" was stiff (full fat?) sour cream. However, blueberries tend to require more thickener than other berries, so maye 1 Tbs was right.

[Anna N]

I read that the rule is 1/4 ounce of gelatin to set 16oz of liquid.

Did you bloom and dissolve the gelatin?

How to bloom and dissolve gelatin.

Yes, I did bloom and dissolve the gelatin. I think the problem is 1 tsp gelatin to 3 1/3 + cups of liquid. I have just read the gelatin pack and it says that one envelope (approx 1 TBS or 15 ml) will set 2 cups of liquid. So I am thinking that the recipe should have called for 1 TBS rather than 1 tsp.

I think that 1 tsp is too little. I agree that it may have been a typo and may have intended to read 1 Tbs. However, I think 3 tsp is too much for the volume; I would suggest 2 tsp for 3.25 C, especially because 2 C of the "liquid" was stiff (full fat?) sour cream. However, blueberries tend to require more thickener than other berries, so maye 1 Tbs was right.

The blackberries should not be factored in as they are served on the side. I will try it again in a week or so with more gelatine and report on the result. Thanks for your interest.

[chefmoni]

I'd like to attmept an anise flavored panna cotta and have a few questions.

1. what are some of your basic recipes for a panna cotta?
2. how much star anise would you infuse with the cream?
3. would you add vanilla or just plain anise to the base?

thanks!

[filipe]

Jamie Oliver has some easy-to-make-and-surelly-succeeded pana cotta recipes. You can find them at (at least) two of his books : Jamie Oliver's ITALY and The Naked Chef

[Sethro]

Here's mine:

300g milk
2 pieces star anise
60g sugar
2+1/3 sheets leaf gelatin
150g cream

Bring the milk, sugar and anise to a simmer, remove from heat and whisk in the bloomed gelatin. Whisk in the cold cream and chill over on ice bath. Strain and mold.

It's pretty mild on both the anise and sugar, so you may need to adjust it if you want it stronger or sweeter. That's the smallest incantation of the recipe, too, for testing purposes.

[chefmoni]

thank you thank you!! can't wait to attempt...i bought some rhubarb today because i'm making rhubarb sauce and some poached rhubarb to go wiht the panna cotta

[Sethro]

Well ya can't go wrong with licorice and rhubarb! Let us know how it turns out.

[tan319]

Here's mine:

300g milk
2 pieces star anise
60g sugar
2+1/3 sheets leaf gelatin
150g cream

Bring the milk, sugar and anise to a simmer, remove from heat and whisk in the bloomed gelatin. Whisk in the cold cream and chill over on ice bath. Strain and mold.

It's pretty mild on both the anise and sugar, so you may need to adjust it if you want it stronger or sweeter. That's the smallest incantation of the recipe, too, for testing purposes.

I like this concept a lot!

[sugarbuzz]

hmm..

I just made some vanilla star anise ice cream for my pear clafouti..maybe I'll try pairing it with a rhubarb galette.

[TonyC.]

How did they make the panna cotta in a tube shape? Latex or vinyl tubing? That would seem wasteful having to cut into it after each use. (You will see under the comments that I have asked this question directly.) Thanks in advance for your input.

http://ideasinfood.t...-pepper-pa.html

[gfron1]

I've done the same thing with marshmallows where I split the side of tubing and then taped it. I've re-used it many times. I'm not sure that is how they did it however. They could have simply used a tall can with the top and bottom removed and lined it with saran wrap. Or, it almost looks like a toliet paper roll - same thing, lined with saran.

[alanamoana]

acetate and whatever sized tube you're using.

if you're using metal tubing, you can seal one end with plastic wrap (heat shrink it in the oven for a few seconds and it will stick and be smooth). line the interior with an acetate strip. fill with panna cotta base. chill. unmold.

[TonyC.]

acetate and whatever sized tube you're using.

if you're using metal tubing, you can seal one end with plastic wrap (heat shrink it in the oven for a few seconds and it will stick and be smooth).  line the interior with an acetate strip. fill with panna cotta base.  chill.  unmold.

ACETATE!!! Thanks for the help!

[TJHarris]

I've done this with pvc pipe and a plastic wrap to seal the open end. You can dispence with the acetate by very lightly coating the interior of the tube with food release spray.