Panna Cotta

[SaladFingers]

I'm making panna cottas. I've put 4.5 gelatine leaves into 800ml of milk/cream. If it doesn't set enough, is it okay to demould and put the mixture back in the pan to add another gelatine leaf?

[Mjx]

I've never tried this, although I've reheated and fortified other gelatine-based desserts, so it should be doable.

Your panna cotta will probably be fine, although the result may be on the soft side (I use 6 g. gelatine--three 2 g. sheets--for a half litre of cream/milk). Unless it seems unmouldably soft, it may be best to stick with whatever you get; just make sure you give it plenty of time to set up.

[tmriga]

I'm no expert on panna cotta, so perhaps I can learn something here. Should the re-heating would have to be done in a double boiler, to prevent scorching?

Thanks -

Theresa