By Mousse

Re: Pannacotta advice needed please
21 Jul 2008 13:15

Hello everyone, trying to pick your brains here with a recipe question. I made a lovely yogurt pannacotta ( I liked it but hubby didn’t) so I was thinking of changing the recipe slightly because hubby wants to lose the extra few pounds he’s put on recently but I wanted to check what you thought before I go wasting ingredients. The yogurt pannacotta was made by heating up milk and sugar slowly, then pop in the softened gelatine leaves, mix well, then once cool, stir in the yogurt. Now, my question is, would it work if I do the following:
If I make it the same way but instead of yogurt I use SINGLE cream (at least ½ the fat than double) and mix it the milk into it once cool. There is no reason why it should not work, should it? What do you all think? Would it be necessary to add an extra gelatine leaf to be on the safe side? Many thanks for all the advice you can give me. M x

Replies

By Michele

Re: Pannacotta advice needed please
21 Jul 2008 21:41

Mousse - I wouldn't add any more gelatine to the mix than you are using already - the amount of gelatine is in proportion to the amount of liquid. I don't see why you can't use single cream instead of double. If you put in too much gelatine, it will just go rubbery and difficult to eat. Just a thought.