Panna Cotta (milk jello)

Discussion in 'Recipes' started by charlie, Jan 7, 2013.

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  1. charlie

    charlie The Law & Order Admin

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    :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%)
     

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  2. gretchen

    gretchen Member

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    ^^That looks amazing.
     
  3. Birdie

    Birdie Member

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    It's also good as a layer over oj jello.

    Panna Cotta is one way Mr Birdie can handle milk.
     
  4. chris

    chris Member

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    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.
     
  5. OP
    charlie

    charlie The Law & Order Admin

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    Oh oh!!! Can I have some? :lol:
     
  6. chris

    chris Member

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    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.
     
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    charlie

    charlie The Law & Order Admin

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    Ok, well call me when you get it right! :mrgreen:
     
  8. Birdie

    Birdie Member

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    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.
     
  9. Beebop

    Beebop Member

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    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!
     
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