Basic panna cotta

[cookie1]

Judy to the rescue again. Gold stars for you Judy. 

[himeliann]

next time i'll be more organised and do it the day before ! and might try the agar agar one :-)

[dhitri]

Judy, could I just take this recipe and substitute the gelatin with agar-agar instead, equal amounts?

[judydawn]

Have a read of this article TL and right down the bottom are some hints for using agar agar if you want to skip the long winded story    I have never used agar agar before myself.

[dhitri]

I used agar with the mango cheesecake and it would't set properly -- 2 hrs outside the fridge and it melted out of proportion (long story as to why I didn't leave it in the fridge. Now I realise it might be the enzymes in the fresh mangoes that I used.

I will definitely give the vegan panacotta recipe a shot. Thank you for your help, Judy ;-)

[fundj&e]

i think you are right about the mango TL , i know pineapple and gelatine dont mix well

[Wonder]

To those who make panna cotta in dariole molds and turn out, do you spray them or anything to stop them sticking? I've never made them before but would really like to givem them ago and have all the ingredients at the moment.

[judydawn]

I give them a light spray of canola oil Wonder but they still don't just fall out.  I have to loosen the sides with a knife and dip the bottoms in hot water for a little while before upending them onto the serving plate.  I never find it easy to unmold them so would love to know if there is a better way.

[fundj&e]

there is a better way, i just cant explain it 

[JulieO]

I use the little Nestle plastic moulds which I brush with oil before filling, I find these so easy to use. 

Being flexible you only have to gently squeeze the plastic mould which then loosens the filling and they just plop out onto a plate. 

[Wonder]

Thanks, I was assuming canola oil but thought I should check. I've got some of the plastic moulds and forgot all about them, will look for them on the weekend.

[MEP]

I made this on the weekend using thickened cream (the only type available at the shops at the time). While it was delicious to taste, there was two separate layers - the base layer of milk and the top 3/4 layer of a more creamy consistency. Is this because I used the thickened cream or was it because I put the panna cottas into the fridge straight away without letting it cool down on the bench first? Any comments/advice/thoughts would be most welcomed.

Thanks for sharing a fantastically easy recipe.

[past94x]

I love pannacotta and it's one thing I definately want to make when I get my new to. Could you tell me how much a "cup" of milk is please? Thanks so much. (UK resident)

[fundj&e]

MEP i only use thickened cream for panna cotta, not sure why that happened,it  could have something to do with put it in the  fridge straight away

[judydawn]

I love pannacotta and it's one thing I definately want to make when I get my new to. Could you tell me how much a "cup" of milk is please? Thanks so much. (UK resident)

1 cup of milk is 250ml past94x