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panna cotta play-doh

 
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iske
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PostPosted: Wed Oct 16, 2013 5:14 pm    Post subject: panna cotta play-doh Reply with quote

I am working a Panna Cotta recipe for a brain mold. I got the idea from Alton Brown, but I didn't like the way his tasted. I came up with my own recipe, then cut that in half to make a test batch. It came out pretty dry. When I went at it with my spoon it came apart almost like Play-doh. I want it to be more creamy, but not fall apart...it is going to massive about a 6 cups mold. My concern if it was TOO creamy it would collapse on its self. Any suggestions? More cream to milk? more milk to cream? less chocolate? less gelatin? Will it be fine once I make the full batch? Help me please. Thanks.

Full Recipe:
3c Heavy Cream
1 1/2c Almond Milk
1 1/2c White Chocolate Chips
3/4c Sugar
1t Salt
1t Vanilla Extract
4 Packs of gelatin

Half Recipe
1 1/2c Heavy Cream
3/4c Almond Milk
3/4 White Chocotate Chips
3/8c Sugar
1/2t Salt
2 Packs of gelatin
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Dilbert



Joined: 19 Oct 2007
Posts: 1005
Location: central PA

PostPosted: Wed Oct 16, 2013 6:31 pm    Post subject: Reply with quote

hmmmm.

might try substituting honey for the sugar - that tends to stay moister.
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iske
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PostPosted: Wed Oct 16, 2013 8:48 pm    Post subject: Reply with quote

I like honey...
also I wonder if I added in the over cooked the gelatin.
I bloomed it a cup of the cold almond milk first.. then once all the other ingredients were lightly boiling together I added in the milk with gelatin, then let it lightly boil a little longer.

Is is possible that boiling the gelatin too long could dry it out?
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Dilbert



Joined: 19 Oct 2007
Posts: 1005
Location: central PA

PostPosted: Thu Oct 17, 2013 12:35 pm    Post subject: Reply with quote

the "usual warning" about over cooking gelatin is that it may not set up / thicken as expected - I have limited experience using the stuff -
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