Hi All, I've recently being trying to perfect my Panna Cotta recipe. The main problem I have is that my mixture develops a thick skin on the top after setting in the mould (which becomes the bottom when turned out onto a plate.) I use 50/50 milk and cream... powerdered gelatin and vanilla pods. The mixture never comes to a boil in the pot and I let it cool for 30 mins or so before placing in the gelatin (absorbed in water prior). I'm very happy with the overall texture and consistency of the set mixutre... there's no separation and it tastes good, it's just the pesky skin that forms on top. Has anyone else experienced this? Any suggestions? Cheers.
