5: Make sure your gelatin is completely dissolved.
Unflavored gelatin is best for pannacotta. Granulated gelatin is the most popular in the U.S., but you can also buy gelatin in sheets. Make sure to “bloom” the gelatin before adding it to your cream mixture. You’re dissolving the gelatin and allowing it to absorb fluid. It is easy to bloom the gelatin. Just sprinkle it over some cool water or milk. Gelatin will not bloom too fast if kept below 130F (54C). Please stir it to ensure even distribution. Let it rest for about five minutes.
To give your pannacotta the best texture, you should strain the mixture before pouring it into moulds.
Gelatin-based desserts should be eaten as soon as possible after being cooked. Panna cotta can develop a rubbery texture over time if left to age for more than four days.
4: Avoid fruits with high levels of bromelain
Panna cotta can be paired perfectly with the fruit. However, not all fruits are good for pannacotta. The problem is specific to the gelatin. Bromelain is the answer.
Bromelain, an enzyme, is found in pineapples and kiwi. Gelatin is a protein, specifically collagen. Bromelain and gelin are combined to make the enzyme do what it does best: it starts breaking down the protein into its basic amino acid forms. This is great for cooking a steak but not so much if you want your gelatin to form a smooth, solid pannacotta.
To avoid having pineapple in your pannacotta, heat bromelain-rich fruit (or canned varieties) first, then add gelatin to activate the enzyme.
3: Monitor the fat content in your base
Panna cotta should be made with the right ratio of gelatin to fat. But don’t let this stop you from trying different creamy ingredients. Pannacotta can be made with cream, half-and/or whole milk, buttermilk, or even low-fat options. Panna cotta can also be made with dairy substitutes such as soy milk, coconut milk, cream, and your favourite nut milk (such a hazelnut or almond).
Low-fat milk or milk alternatives will have a lower fat content. To achieve the desired “jiggle”, you will need to add gelatin to your milk.
2: Didn’t set? Don’t fret.
When heating the pannacotta cream base with sugar and cream, simmer. To avoid any separation of cream when heating dairy-based cream, it is important to heat slowly and carefully.
Boiling gelatin is not a good idea. It will cause your pannacotta to become sloppy and brittle. Be sure to not boil your gelatin in boiling water. Gelatin will not work at temperatures above 130°F (54°C). Also, don’t mix dissolved gelatin with cold water. Both can cause lumps in what should become a smooth, velvety pannacotta.
What if your pannacotta doesn’t set despite all your efforts? The key to the success of this dish is to get the right amount of gelatin in the mixture. Sometimes you need to do it again. The mixture should be heated on low heat. Take a small amount of the mixture and add some (bloomed!) gelatin. Slowly pour it into the hot mixture and stir constantly. Let it set again.
1: Spray your moulds
Make sure you chill your pannacotta at least four hours before you attempt to remove it from the mould. If you have any problems with your delicate dessert, there are some tricks you can use.
Panna cotta moulds that work well are small. They can hold approximately 5 to 6 ounces of panna cotta mixture. If you take a little precaution before filling the moulds, your pannacotta will always come out perfectly shaped. For best results, oil each mould with neutral, flavourless oil. Use a light hand to do this — it will make the panna cotta more delicate.
You can also run a knife along its edges to release the moulds. Or, dip each mould in a shallow container with hot water for a few seconds before turning them out.
Why not just eat it from its mould if your pannacotta won’t come out? This problem can be avoided by placing your dessert in containers meant for serving.