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Panna cotta for a banquet

post #1 of 8
Thread Starter 
hi, I am going to be cooking a savoury panna cotta for a banquet of 150 people. I was planning on a smoked salmon with dill and lemon panna cotta with a thin layer of cream cheese and cracked pepper on top o be served with soda bread an lemon and caper sauce. My problem is twofold. Firstly should I make the panna cotta mix all in one go or would I probably burn the cream. Secondly to serve as a cylinder type shape would I be able to use acetate to create the mold, selling it with cling film at the bottom. Any advice would be hugely appreciated.

Thnks
post #2 of 8

I would probably go for cooking the panna cotta in batches. Especially for 150 servings. And the amount of time spent waiting for the cream to come to a boil, would be unbearable for me, too. I tend to hover over pots when I'm boiling bilk/cream, and never leave until they are on a simmer.

post #3 of 8

Boiling? Burning?

 

Perhaps if you posted your recipe you'd get more input.

 

I've never made Panna Cotta by boiling anything nor have I ever been concerned about burning the cream. I'm interested to see your approach.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 8

Sorry Pete, I didn't realise you had to bring the mixture to a BOIL before putting into moulds for Panna Cotta.

post #5 of 8

As far as I know, and I am by no means a panna cotta expert, if gelatin is the setting agent, it only needs to be heated enough to dissolve, in fact, if it is boiled, the gelling properties are adversely affected and it will not set.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #6 of 8

Who ever said boil it with the gelatin? As soon as my panna cotta mixture has reached a boil it gets taken off heat, then I add the gelatin. Then into an ice water bath.

post #7 of 8

The OP.

Quote:
Originally Posted by Nathan Kreider View Post

Who ever said boil it with the gelatin? ...

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #8 of 8
Really like this idea a lot simple and fresh.
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