Pandora wrote:

> "Judith Umbria" > ha scritto nel messaggio
> oups.com...
>
>>>>>I must try your recipe because when I make panna cotta it is always too
>>>>>liquid .
>>
>>Where can you get powdered gelatin here, Pandora? All I can find are
>>sheets and they don't translate to recipes that use powdered.
>>
>
>
> Judith! I have seen Guido's recipe. He speaks of *unflovoured* gelatin. Not
> * powered* gelatin.
> WhY did you think it was powdered?
>
> cheers
> Pandora
>
>
Pandora, since Judith isn't around, I'll answer this: the recipe calls
for teaspoons of gelatin, which implies it isn't sheets (or cubes).
Also, in American cooking, powdered gelatin is often mentioned (but I've
never seen sheets mentioned). So I think if we were to know the weight
of a teaspoon an powdered gelatin, we could then weigh European sheets
and compare

I'd weigh sheet,s but don't have any gelatin around. Although I've been
wanting to do a quark torte, for which I'd use it. You know, using those
polenta cookies for a bottom (crushed and mixed with melted butter)