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Posted to rec.food.cooking
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Panna Cotta
Pandora wrote:
> "jake" > ha scritto nel messaggio
> . nl...
> > 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 
>
> Oh! I understand.
>
> >
> > 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)
>
> Best thing is ask to Guido for gelatine.
> I think a quark torte with polenta cookies is a great idea. Tell me when you
> will make it.
> cheers
> Pandora
How do you make polenta cookies?
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