about to try my first panna cotta and I'm doing some research to maximize my chances of getting it right the first time :-)
I found this article which compares different recipes along three key variables:
(1) % of fat in dairy (instead of focusing on a thousand combinations of milk, cream, half and half, etc...): the author identifies 18% to 23% as optimal
(2) Gelatin amount: unclear, the recipe at the end of article contradicts the initial paragraph
(3) Sugar amount: 1 and 1/4 tbsp of sugar per cup of dairy (i.e., she recommends 5 for a recipe with 4 cups of cream and milk).
I would love to know whether you agree with the author's recommendations. In particular:
(a) 5 tbsp of sugar per 4 cups of dairy seems incredibly low to me (I've seen recipes with 3 or 4 times more sugar). What do you think?
(b) What if I prefer to use gelatin sheets vs. powder? I heard one package (i.e., one tablespoon) is the same as 4 sheets - but 4 sheets of what strength (there are different existing bloom numbers, 170, 230, etc...)?
Thanks all in advance!
Have a great day! Best