+
Home Cooking

How to fix Panna Cotta

cgxy96 | Jul 13, 201909:40 PM     5

I used this recipe but doubled the amount to make a cheesecake size panna cotta Also, I added a thin layer of passion fruit jelly at the bottom and planned to invert the whole thing onto a plate. It is not setting properly after leaving it overnight. I think I did not use enough agar agar. Is there anyway I can salvage this recipe or maybe stir agar agar into milk and heat it up then add it into the mixture? The mixture is sort of solid but if you touch the top, it is still creamy.

Vanilla Panna Cotta with Strawberry Sauce (Without Gelatin)

Panna Cotta, also known as Cooked cream, is a wonderful Italian dessert of slightly warmed and flavored cream set into shape using gelatin / agar agar...

revisfoodography.com
Vanilla Panna Cotta with Strawberry Sauce (Without Gelatin)
Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

Lockdown in Florence: How One Italian Family Is Coping by Cooking
Food News

Lockdown in Florence: How One Italian Family Is Coping by Cooking

by Amy Schulman | Over the past month, life as we know it has been irrevocably altered. The new normal, as we’ve been...

5 Mistakes You're Making When You Bake Bread
Guides

5 Mistakes You're Making When You Bake Bread

by Heather Reid | Whether you're attempting to make bread for the first time and want to be sure you get it right, or...

The Ultimate Guide to Canned Tomatoes
Recipe Round-Ups

The Ultimate Guide to Canned Tomatoes

by David Klein | OK, so your pantry is suddenly jam-packed with industrial sized canned tomatoes. Luckily there is...

The Ultimate Ground Beef Guide with 15 Essential Recipes
Recipe Round-Ups

The Ultimate Ground Beef Guide with 15 Essential Recipes

by Chowhound Editors | Ground beef is one of the supporting pillars of mainstream food worldwide. It’s cheap, readily available...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.