Grainy Panna Cotta
I used this recipe to make a chocolate variation of panna cotta. While sitting in the fridge much of the chocolate seems to have settled out of the mixture resulting in a darker layer on the bottom. The real problem though, was that this layer seemed grainy. Is this normal? Possible solutions?
Pannacotta
1 cup thickened cream
1 cup milk
1/4 cup (scant) castor sugar
pinch of salt
2 tsp vanilla extract
3 tsp gelatin
Combine all ingredients in a heavy-bottomed saucepan and bring to a simmer while giving it the occasional stir. Let it cool for 5 minutes, and in the meantime rinse your ramekins or silicone moulds in cold water. Spoon in the mixture then place in the refrigerator to set.
Chocolate variation : Chop up 4 oz semi-sweet chocolate fine and stir into hot mixture. Stir til smooth, strain and portion into ramekins etc.
Pannacotta
1 cup thickened cream
1 cup milk
1/4 cup (scant) castor sugar
pinch of salt
2 tsp vanilla extract
3 tsp gelatin
Combine all ingredients in a heavy-bottomed saucepan and bring to a simmer while giving it the occasional stir. Let it cool for 5 minutes, and in the meantime rinse your ramekins or silicone moulds in cold water. Spoon in the mixture then place in the refrigerator to set.
Chocolate variation : Chop up 4 oz semi-sweet chocolate fine and stir into hot mixture. Stir til smooth, strain and portion into ramekins etc.