I made some pana cotta but they are too hard.
Here's the recipe I used:

2 tsp. unflavored gelatin
1/2 cup whole milk
2 1/2 cups heavy cream
1/2 cup sugar
1 vanilla bean

Does anyone has any idea why they are like that?
Too much gelatin? Or not enough?
Original Post
Without knowing the details, I'm guessing that the cream may not have been heated enough and when the gelatin came in contact with it, it seized up very quickly. When workin with gelatin in these instances you need to work very quickly and at the right temps or your product will be doomed.
Originally posted by mwagner7700:
FWIW... we had some fantastic panna cotta at Babbo a few months back. From your recipe, ArieS it doesn't look like it's that hard to make. I may have to give it a try.

Babbo? Maybe they can overnight me some then?

Anyway, I used 2 envelopes of gelatin so I'm not sure I didn't use enough...

Babbo? Maybe they can overnight me some then?
Big Grin Hell, it's worth a shot. Give 'em a ring. Razz

Anyway, I used 2 envelopes of gelatin so I'm not sure I didn't use enough...
Having never made this, I can only assume the following: According to the epicurious recipe (and a few others on their site), they say add the gelatin, and let sit for about 10 mins to soften the gelatin... then heat liquid w/ gelatin in it. Maybe by you heating the milk then adding the gelatin it caused it to be hard?
Hell, it's worth a shot. Give 'em a ring.

Well, hopefully I won't be talking to a lazy and incompetente hostess...

Anyway, here's the recipe I followed, so I don't know.
In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.

In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean or vanilla extract.. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.

Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 4 hours or overnight.
Heating the gelatin would not cause it to be hard. Heating the gelatin melts it. If the gelatin comes into contact with something that is very cold, it's going to seize up right away and make emulsification impossible.

I would recommend using gelatin sheets that are bloomed in water. It is a more accurate way of measuring this ingredient and should provide a better result. Also, make sure you just get the cream to a simmer. After it does so make sure you cover it. The more steam that escapes, the less moisture you will have and the gelatin will have more of an effect.
Here's a killer desert. I had it this evening. It was very easy, and good.

Buttermilk Creamsicle Panna Cotta

2 large navel oranges
1/2 cup sugar
1/2 cup water
2 bay leaves
1/2 teaspoon whole black peppercorns
1 envelope (2 1/4 teaspoons) unflavored gelatin
3/4 cup fresh orange juice, strained
2 tablespoons heavy cream
2 cups buttermilk

Peel the zest from 1 of the oranges in 1-inch-wide strips. In a small saucepan, combine the orange zest strips with the sugar, water, bay leaves and peppercorns and simmer over moderate heat until the sugar is dissolved. Pour the mixture into a heatproof bowl and let steep for 2 hours. Strain the syrup.
Meanwhile, in a small bowl, sprinkle 3/4 teaspoon of the gelatin over 1/4 cup of the orange juice and let stand until the gelatin softens, about 10 minutes. Scrape the orange gelatin into the small saucepan and set over low heat, stirring, until melted. Stir in the remaining 1/2 cup of orange juice. Pour the orange gelatin into wineglasses or parfait glasses and refrigerate until completely set, at least 1 hour.
In the small saucepan, combine the cream with 1/4 cup of the sugar syrup. Sprinkle the remaining 1 1/2 teaspoons of gelatin over the cream and let stand until the gelatin softens, about 10 minutes. Heat, stirring, just until melted, then pour the mixture into a glass measuring cup. Add the buttermilk and 1/4 cup of the syrup and let cool to room temperature. Gently pour the buttermilk mixture over the orange gelatin in each glass and refrigerate until very firm, at least 6 hours or overnight.
Working over a bowl, peel the oranges with a sharp knife, removing all of the bitter white pith. Cut in between the membranes to release the sections into the bowl. Stir in any remaining orange sugar syrup and refrigerate until the panna cotta is chilled. Spoon the orange sections into the glasses just before serving.

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