I must try your recipe because when I make panna cotta it is always too
liquid .
Thank you Guido.

--
Cheers
Pandora
------------------------------------------------------
"guido" > ha scritto nel messaggio
...
> Panna Cotta (Italian cooked cream)
>
>
> Serves/Yields: 4 servings
> Prep. Time: 30 minutes plus chilling time
> Cook Time: 10 minutes
> Category: Desserts
> Difficulty: Easy
>
> Introduction
> The traditional Italian Panna Cotta has an intense vanilla flavor and
> according to Guido, needs nothing more than a good glass of wine to go
> with it. It can be flavored many ways, molded in one large mold (I would
> double the recipe) and garnished with fresh fruit. Either way it's a quick
> and cool, creamy dessert thats sure to impress your family or guests.
>
> Ingredients
> Nonstick vegetable oil spray
> 1 tablespoon plus 1/3 cup milk (do not use low-fat or nonfat)
> 1 1/4 teaspoons unflavored gelatin
> 1 3/4 cups whipping cream
> 1/2 vanilla bean, split lengthwise
>
> Directions
> Spray four 3/4-cup custard cups with vegetable oil spray.
> Pour 1 tablespoon milk into small bowl. Sprinkle gelatin over and let
> stand until softened, about 10 minutes. Combine cream, 1/4 cup sugar and
> 1/3 cup milk in heavy medium saucepan. Scrape in seeds from vanilla bean;
> add bean. Bring to boil over medium heat, stirring often. Remove from
> heat. Add gelatin mixture and stir until melted. Strain mixture into large
> glass measuring cup, this is an important step as it ensures a smooth,
> silky dessert. Pour into custard cups, cover and chill overnight.
> To unmold, dip custard cups or mold, briefly in boiling water that has
> been poured into a shallow pan. If the Panna Cotta doesn't slip out when
> inverted,run a small sharp knife around sides of cups to loosen custards.
> Invert custards onto plates. Garnish as desired.
>
>
> more easy recipes at: http://www.yummyfood.net
>
> Guido
>
> --
> __________________________________________
> http://www.yummyfood.net
> Quick and easy international recipes
>
>

probably it's a matter with gelatine
Guido


--
__________________________________________
http://www.yummyfood.net
Quick and easy international recipes

"Pandora" > ha scritto nel messaggio
...
>
>
> I must try your recipe because when I make panna cotta it is always too
> liquid .
> Thank you Guido.
>
> --
> Cheers
> Pandora
> ------------------------------------------------------
> "guido" > ha scritto nel messaggio
> ...
>> Panna Cotta (Italian cooked cream)
>>
>>
>> Serves/Yields: 4 servings
>> Prep. Time: 30 minutes plus chilling time
>> Cook Time: 10 minutes
>> Category: Desserts
>> Difficulty: Easy
>>
>> Introduction
>> The traditional Italian Panna Cotta has an intense vanilla flavor and
>> according to Guido, needs nothing more than a good glass of wine to go
>> with it. It can be flavored many ways, molded in one large mold (I would
>> double the recipe) and garnished with fresh fruit. Either way it's a
>> quick and cool, creamy dessert thats sure to impress your family or
>> guests.
>>
>> Ingredients
>> Nonstick vegetable oil spray
>> 1 tablespoon plus 1/3 cup milk (do not use low-fat or nonfat)
>> 1 1/4 teaspoons unflavored gelatin
>> 1 3/4 cups whipping cream
>> 1/2 vanilla bean, split lengthwise
>>
>> Directions
>> Spray four 3/4-cup custard cups with vegetable oil spray.
>> Pour 1 tablespoon milk into small bowl. Sprinkle gelatin over and let
>> stand until softened, about 10 minutes. Combine cream, 1/4 cup sugar and
>> 1/3 cup milk in heavy medium saucepan. Scrape in seeds from vanilla bean;
>> add bean. Bring to boil over medium heat, stirring often. Remove from
>> heat. Add gelatin mixture and stir until melted. Strain mixture into
>> large glass measuring cup, this is an important step as it ensures a
>> smooth, silky dessert. Pour into custard cups, cover and chill
>> overnight.
>> To unmold, dip custard cups or mold, briefly in boiling water that has
>> been poured into a shallow pan. If the Panna Cotta doesn't slip out when
>> inverted,run a small sharp knife around sides of cups to loosen custards.
>> Invert custards onto plates. Garnish as desired.
>>
>>
>> more easy recipes at: http://www.yummyfood.net
>>
>> Guido
>>
>> --
>> __________________________________________
>> http://www.yummyfood.net
>> Quick and easy international recipes
>>
>>
>
>

"guido" > ha scritto nel messaggio
...
> probably it's a matter with gelatine
> Guido

Yes I think so, Guido! I will try your recipe, then I let you know!

--
Cheers
Pandora
-------------------------------------------
>
>
> --
> __________________________________________
> http://www.yummyfood.net
> Quick and easy international recipes
>
> "Pandora" > ha scritto nel messaggio
> ...
>>
>>
>> I must try your recipe because when I make panna cotta it is always too
>> liquid .
>> Thank you Guido.
>>
>> --
>> Cheers
>> Pandora
>> ------------------------------------------------------
>> "guido" > ha scritto nel messaggio
>> ...
>>> Panna Cotta (Italian cooked cream)
>>>
>>>
>>> Serves/Yields: 4 servings
>>> Prep. Time: 30 minutes plus chilling time
>>> Cook Time: 10 minutes
>>> Category: Desserts
>>> Difficulty: Easy
>>>
>>> Introduction
>>> The traditional Italian Panna Cotta has an intense vanilla flavor and
>>> according to Guido, needs nothing more than a good glass of wine to go
>>> with it. It can be flavored many ways, molded in one large mold (I would
>>> double the recipe) and garnished with fresh fruit. Either way it's a
>>> quick and cool, creamy dessert thats sure to impress your family or
>>> guests.
>>>
>>> Ingredients
>>> Nonstick vegetable oil spray
>>> 1 tablespoon plus 1/3 cup milk (do not use low-fat or nonfat)
>>> 1 1/4 teaspoons unflavored gelatin
>>> 1 3/4 cups whipping cream
>>> 1/2 vanilla bean, split lengthwise
>>>
>>> Directions
>>> Spray four 3/4-cup custard cups with vegetable oil spray.
>>> Pour 1 tablespoon milk into small bowl. Sprinkle gelatin over and let
>>> stand until softened, about 10 minutes. Combine cream, 1/4 cup sugar and
>>> 1/3 cup milk in heavy medium saucepan. Scrape in seeds from vanilla
>>> bean; add bean. Bring to boil over medium heat, stirring often. Remove
>>> from heat. Add gelatin mixture and stir until melted. Strain mixture
>>> into large glass measuring cup, this is an important step as it ensures
>>> a smooth, silky dessert. Pour into custard cups, cover and chill
>>> overnight.
>>> To unmold, dip custard cups or mold, briefly in boiling water that has
>>> been poured into a shallow pan. If the Panna Cotta doesn't slip out when
>>> inverted,run a small sharp knife around sides of cups to loosen
>>> custards. Invert custards onto plates. Garnish as desired.
>>>
>>>
>>> more easy recipes at: http://www.yummyfood.net
>>>
>>> Guido
>>>
>>> --
>>> __________________________________________
>>> http://www.yummyfood.net
>>> Quick and easy international recipes
>>>
>>>
>>
>>
>
>

>>>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 Umbria" > wrote in
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.
>

Just out of curiosity, where is "here", because I don't ever see sheets of
gelatin anywhere around my "here"

"Mike H" > ha scritto nel messaggio
9.130...
> "Judith Umbria" > wrote in
> 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.
>>
>
> Just out of curiosity, where is "here", because I don't ever see sheets of
> gelatin anywhere around my "here"

I didn't understood too!
Where are you, Judith? In Italy or in America ?

--
Cheers
Pandora

>>Where are you, Judith? In Italy or in America ?

Rigorosamente Umbra!

"Judith Umbria" > ha scritto nel messaggio
oups.com...
>>>Where are you, Judith? In Italy or in America ?
>
> Rigorosamente Umbra!

Che bella regione!!!! Ma adesso dove vivi? In America o in Italia?
ciao
Pandora
>

"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.
>

I haven't read Guido's recipe yet!
BTW I don't know gelatin in powder. I generally use gelatine in cubes (like
the cubes for broth). Brand nam is Liebig.
--
Cheers
Pandora

"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 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)

"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

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?

I asked the chef.....
As a rule, four sheets of gelatin are equal to one 1/4-ounce envelope or 1
tablespoon of
granulated gelatin.
ciao, Guido



--
__________________________________________
http://www.yummyfood.net
Quick and easy international recipes

"dee" > ha scritto nel messaggio
oups.com...
>
> 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?
>

"dee" > ha scritto nel messaggio
oups.com...
>
> 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?

I have posted the recipe some weeks ago. Also Jake have tried them.

--
Cheers
Pandora
>

>>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)
<<

You're right about the measurement, but I did weigh the two types when
making a strawberry mousse last summer and got soup for my pains.
Thick soup, but soup.
The gelling doesn't seem to translate by weight.

Judith Umbria > wrote:

> Where can you get powdered gelatin here, Pandora? All I can find are
> sheets and they don't translate to recipes that use powdered.

See section 2.7.4 of the rfc FAQ.

Victor