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Panna cotta help!

My cream was in the refrigerator before jumping into the heat! Not frozen, but surely very cold. Maybe that was what caused the fat to separate! :)
I will try removing the cream from the refrigerator a few hours before and also stirring the mixture over and ice bath. I'll report back to you guys ASAP!

Jan 03, 2013
julianabr in Home Cooking

Panna cotta help!

I thought maybe my cream was past expire date, but I just checked the container and it is just fine.
I'm gonna try this recipe again and see what happens. If the fat does separate again, I will try cooling it down to room temperature before pouring into the ramekins.
I'll report back here when I do :)

Jan 01, 2013
julianabr in Home Cooking

Panna cotta help!

This was the recipe I used:

2-1/2 tsp unflavored gelatin
2 tbsp cold water
1-1/4 cup heavy cream
1/2 cup granulated sugar
1 vanilla bean
1-3/4 cup buttermilk

The method was just the same as the other recipes I've seen around. Heat the cream and sugar slightly then adding the bloomed gelatin and buttermilk. My heavy cream is not ultra pasteurized.
Patrincia, I heated the cream for about 2 minutes, but the fat from the cream started separating just as soon as I started heating it. I don't think it was a timing issue.
:(

Jan 01, 2013
julianabr in Home Cooking

Panna cotta help!

So I have tried panna cotta twice now, with two different recipes and my guess is that I maybe can't rock panna cotta.
On my second attempt, the fat from the heavy cream separated while I heated it. And even after I mixed the gelatin and the whole milk, the fat wouldn't mix back in. So when I poured into ramekins, the fat stood on top and it hardened.
The panna cotta below did set and it was very tasty, but we had to go through this barrier of fat before and it wasn't nice. I don't know why this happened and I couldn't find answers for this on the internet.
Any help would be appreciated! :)

Jan 01, 2013
julianabr in Home Cooking