@David BanksDavid, I suggest you look up the cookbooks of Ritu Dalmia, an Italiophilic Indian chef/restauranteur who claims that she makes the best pana cotta. It’d be good to see the competition.
For those who can’t get double cream, try this:600ml whipping (30%) cream, 2*2gm sheets gelatin, 1 heaped tablespoon home-made vanilla sugar. Otherwise make as above. To stop the vanilla sinking to the bottom of the rakekins, chill the panna cotta in its saucepan very rapidly jn iced water to start the setting, and pour into very cold ramekins. Result is pretty creamy after 2-4 hours, nicely set (if that’s how you prefer – e.g. for unmolding), 24 hours later.
Just to let you know, I made the parkin recipe and let it “ripen” as you suggested. It’s good, but extremely sweet, so I spread the slice with butter and heated in microwave and then it was delicious!!!
Michael Thorton about 10 years ago
@David BanksDavid, I suggest you look up the cookbooks of Ritu Dalmia, an Italiophilic Indian chef/restauranteur who claims that she makes the best pana cotta. It’d be good to see the competition.
Peam Premium Member about 10 years ago
For those who can’t get double cream, try this:600ml whipping (30%) cream, 2*2gm sheets gelatin, 1 heaped tablespoon home-made vanilla sugar. Otherwise make as above. To stop the vanilla sinking to the bottom of the rakekins, chill the panna cotta in its saucepan very rapidly jn iced water to start the setting, and pour into very cold ramekins. Result is pretty creamy after 2-4 hours, nicely set (if that’s how you prefer – e.g. for unmolding), 24 hours later.
ladykat about 10 years ago
Can’t get sheet gelatin where I am, how many envelopes of gelatin would I need?
ladykat about 10 years ago
Just to let you know, I made the parkin recipe and let it “ripen” as you suggested. It’s good, but extremely sweet, so I spread the slice with butter and heated in microwave and then it was delicious!!!