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Another pannacotta question
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I made I made pannacotta on Saturday and served them on Sunday however they were too firm - more like home made ice-cream. The last time I made them they were lovely and light so what did I do wrong this time? This is the recipe I used.
�150g caster sugar
�600ml double cream
�10 tbsp milk
�1 vanilla pod seeds
�3 leaves of gelatine
1. Put the cream, milk and vanilla seeds into a pan and bring to the boil, then reduce the heat and simmer for 5 minutes. Add the sugar and stir until dissolved, remove from the heat. Soak the gelatine laves in cold water for about 5 minutes until soft, then give them a squeeze to take of the excess liquid.
2. Add gelatine leaves one by one to hot cream and sir until dissolved. Pass liquid through sieve to ensure all lumps gone.
3. Rinse out 5 pudding moulds with cold water but do not dry. Divide the pannacotta mixture between them.
�150g caster sugar
�600ml double cream
�10 tbsp milk
�1 vanilla pod seeds
�3 leaves of gelatine
1. Put the cream, milk and vanilla seeds into a pan and bring to the boil, then reduce the heat and simmer for 5 minutes. Add the sugar and stir until dissolved, remove from the heat. Soak the gelatine laves in cold water for about 5 minutes until soft, then give them a squeeze to take of the excess liquid.
2. Add gelatine leaves one by one to hot cream and sir until dissolved. Pass liquid through sieve to ensure all lumps gone.
3. Rinse out 5 pudding moulds with cold water but do not dry. Divide the pannacotta mixture between them.
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