• Due to excessive bot signups along with nefarious actors we are limiting forum registration. Keep checking back for the register link to appear. Please do not send emails or have someone post to the forum asking for a signup link. Until the current climate changes we do not see a change of this policy. To join the forum you must have a compelling reason. Letting us know what skills/knowledge you will bring to the community along with the intent of your stay here will help in getting you approved.

Panna Cotta (milk jello)

charlie

The Law & Order Admin
Joined
Jan 4, 2012
Messages
12,294
Location
USA
:hattip Saara over at Ray Peat Fans.


7 gm gelatin
1 c boiling water
3 T sugar
1 1/2 tsp extract of choice (I use caramel or vanilla)
1 1/2 C milk ( I use 2%)
 

Attachments

  • panna_cotta.JPG
    panna_cotta.JPG
    16.3 KB · Views: 1,263

Birdie

Member
Joined
Aug 10, 2012
Messages
4,218
Location
USA
It's also good as a layer over oj jello.

Panna Cotta is one way Mr Birdie can handle milk.
 

chris

Member
Joined
Oct 8, 2012
Messages
437
Age
29
Location
UK
Thanks for posting Charlie, I just made this as I am very lazy with gelatin, hopefully it will encourage me to eat it more. I didn't measure anything so will be interesting to see how it turns out lol.
 

charlie

The Law & Order Admin
Thread starter
Joined
Jan 4, 2012
Messages
12,294
Location
USA
Oh oh!!! Can I have some? :lol:
 

chris

Member
Joined
Oct 8, 2012
Messages
437
Age
29
Location
UK
Haha Charlie :P It turned out okay. Not as strong tasting as I had hoped but alright to eat. I need to measure things out next time.
 

charlie

The Law & Order Admin
Thread starter
Joined
Jan 4, 2012
Messages
12,294
Location
USA
Ok, well call me when you get it right! :mrgreen:
 

Birdie

Member
Joined
Aug 10, 2012
Messages
4,218
Location
USA
I'm about to make it. I've cooked some strawberries. I could strain those and use that in place of the water. We'll see.
 

Beebop

Member
Joined
Jan 27, 2013
Messages
289
I've been experimenting with panna cotta.

This is what I've found:
This article is a tour of many different ways of making panna cotta.
(You'll be amused/horrified to see a version that uses yoghurt and carrageenan instead of cream and gelatine - but that's not the one the writer recommends)
http://www.guardian.co.uk/lifeandstyle/ ... anna-cotta

I tried the version that uses just cream (and sugar, vanilla and gelatin). It is very rich. Too rich - but still tasty.

Seems the perfect ratio of cream to milk is:
1/3 milk : 2/3 cream
Then add sugar and vanilla to taste, and enough gelatine to set the panna cotta with a wobble - not too solid.

This turned out really well for me. I'd happily eat this for breakfast everyday!
 

Similar threads

Top