Home Cooking


Gelatin + cream + brandy = curdled? Help my NYE dessert!


Home Cooking 3

Gelatin + cream + brandy = curdled? Help my NYE dessert!

eel | Dec 30, 2010 10:40 PM

I tried to make an old German dessert called Wackeltante -- it's cream, brandy, sugar, and vanilla heated and mixed with gelatin then chilled. It's supposed to come out like panna cotta. Sort of an olde world jello shot. No recipe, I winged it based on a memory of what my (departed) German grandmother served many years ago. It gelled but curdled.

I want to make another batch before NYE dinner. Does alcohol typically curdle cream? Maybe only in high ratio? I used 1:1 brandy to cream. I know that sounds crazy high but it's supposed to be quite strong. Should I try it again with less booze? I'd hate to waste more good brandy if it won't work.

Please help!

Want to stay up to date with this post?

Recommended From Chowhound