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Pannacotta problem???

(3 Posts)
daffodilbrain Fri 02-Feb-18 12:06:39

Just made some vanilla pannacotta -it's solidified and had a skin in it - is that meant to happen or had the gelatine not mixed in enough?

Foggymist Mon 05-Feb-18 07:26:39

Sounds like too much gelatin?

UrbaneSprawl Wed 07-Feb-18 12:31:41

You'll need to use less gelatin than it says on the packet. The recipe I have used in the past says for 700ml of panna cotta, use the amount recommended to set 400ml of liquid (by my reckoning that's about 60%) to give it the required level of wibble.

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