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Panna Cotta Failure
Panna Cotta can be a bit finicky, but with some adjustments, you'll be able to enjoy a delicious, creamy dessert.
Ingredients:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 1/4 teaspoons gelatin (about 1 envelope)
- 3 tablespoons cold water
Instructions:
- Start by measuring and assembling all your ingredients.
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5-10 minutes. It should become soft and absorb the water.
- In the meantime, in a saucepan, combine the heavy cream, milk, and sugar. Heat the mixture over low-medium heat, stirring constantly until the sugar dissolves. Do not let it boil. It should be warm to the touch but not hot.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Gradually whisk the gelatin mixture into the warm cream mixture, making sure it's fully dissolved. If you notice any lumps, gently heat the mixture while stirring to dissolve them.
- Strain the mixture through a fine-mesh sieve to remove any undissolved gelatin or lumps.
- Pour the strained mixture into individual ramekins or serving glasses.
- Refrigerate the Panna Cotta for at least 4 hours, or until it's set. It's important not to rush this step; give it time to firm up.
- If you find that your Panna Cotta didn't set properly, you can try placing it back in the refrigerator for additional time. It should eventually firm up.
- If you're still experiencing issues with the texture or consistency, you can adjust the gelatin content by using a little more gelatin and water or reducing it slightly in your next attempt to achieve the desired consistency.
*Recipe on video and text may differ from each other!
How to cook Panna Cotta Failure:
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