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Panna Cotta Problems (NZ)

7800 Views 11 Replies 6 Participants Last post by  laurenlulu
I've just started a new job as a pastry and prep chef at a restaurant that is opening soon so I've been in for a couple shifts to try out things.

The head chef gave me a recipe for panna cotta, it didn't set, he changed it up, and it didn't set again and he's blaming my technique rather than his recipe which I think is the problem.

These are all New Zealand ingredients.

First it was

750ml cream, 0.5 cup sugar, 1.5 leaves gelatin. Didn't work.

Next we tried 750ml cream, 150ml milk, 0.5 cup sugar, 2 leaves gelatin.

Heat liquid and sugar, steep flavour, bloom gelatin and dissolve in liquid that's cooled for 30 mins (but still warm), pot up.

He wants a really soft set panna cotta but he's blaming me rather than his recipe which I think is the problem, not enough gelatin, but I'm scared to make it again and have another stuff up.

I'm thinking take the second with the milk but use 5 or 6 leaves gelatin?

My only other job as a pastry chef was for 6 months about 2-3 years ago.
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Luc_H has the experience and knowledge to be participating in the professional forums. You have read his profile right?? There is no title that he can apply to his profession as there isn't one available. Just a head's up /img/vbsmilies/smilies/wink.gif

@adelleda Back when I was in NZ I remember there being two grades of gelatine leaf: Gold and Silver. I remember the silver to be: 1 leaf will set 100ml firm or 200ml light set. Gold was: 1 leaf will set 250ml to a very light set (better for in a container) and 3 leaves will lightly set 500ml. If you want to mould the panna cotta then 4-5 gold leaves are what you needed.
I'm thinking take the second with the milk but use 5 or 6 leaves gelatin?
I agree with this if you are using the silver leaf gelatine. You will have to experiment with it being 5 or 6 leaves for the recipe at hand.

Also, all cream panna cotta recipes tend to be a little more firmer than one made with all milk, so if you are adding milk to the recipe naturally expect it to be a little softer (or lighter) set. Essentially panna cotta is all about ratios and once you have that figured out for the recipe that you are using then you will be rocking and rolling.

I hope some of what we are saying here helps and let us know how it turns out for you /img/vbsmilies/smilies/smile.gif
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