Pannacotta problem???

[daffodilbrain]

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?

Sounds like too much gelatin?

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.