Home Cooking

Food science nerds unite...low sugar jam in a recipe


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 2

Food science nerds unite...low sugar jam in a recipe

shaunasever | Apr 7, 2009 10:29 AM

I am working on a recipe involving panna cotta and jam. The way I am layering the two in my recipe seems to cause the jam to liquify as the panna cotta sets and makes for a big mess when eaten. I am thinking that the panna cotta liquid might be dissolving the sugar in the jam as it sets and making it break down? I want to try one more trick before I tool with the assembly, because the presentation is so lovely the way I am putting it together now. I am wondering if using a low sugar jam might help with this problem, as it probably has more pectin to make up for the reduced sugar and might stay firmer. Any guesses on this? I am already cooling the panna cotta before putting it with the jam before chilling the whole thing.

Want to stay up to date with this post?

Recommended From Chowhound