Instructions. In a small sauce pan whisk together 3 large eggs, 1 egg yolk, 4 oz granulated sugar and â…› teaspoon table salt. Slowly whisk in 12 oz whole milk. Heat the mixture over low heat, stirring constantly, until the mixture thickens and barely coats the back of a spoon.
One potential problem is the gelatin didn’t melt all the way or you boiled the gelatin mixture. When you boil gelatin, it loses its thickening power and won’t set up as desired. The other issue is not giving the panna cotta enough time to set up. On your next go, take a look at Faith’s tutorial and follow the panna cotta ratio below.
You start by making regular panna cotta, reserving almost half of it. To the other half you add instant espresso powder. The flavored half goes into glasses and is put aside to set. Meanwhile, you make the gel, which is merely brewed espresso with sugar and gelatin. You let that cool, and pour thin layers of it over the flavored panna cotta.
Panna cotta is something I’ve been contemplating, too. Modernist Cuisine at Home uses 4.3 g of 225-bloom powdered gelatin (Knox brand) for 530 g of liquid (milk, cream and fruit purée). Modernist Cuisine at Home lists silver sheet gelatin at exactly 160 bloom and Modernist Pantry has two different types of sheet gelatin which are listed as
Refrigerate until set at least 2 hours, overnight is best. Meanwhile, add 1 tablespoon gelatin to pomegranate juice and allow to dissolve for 5 minutes in a measuring jug. Add to a saucepan with sugar and bring to a simmer. Allow to cool slightly, pour back into measuring jug and pour over the set panna cotta. Refrigerate until set.

If you do not have gelatin sheets you can use powdered gelatin. Mix together 10 grams of powdered gelatin and 50 grams of cold water and let it bloom for 5 minutes (one each for the panna cotta and one for the strawberry gelee). Need a vegetarian substitute for gelatin? You can use agar-agar.

Add the sugar, stir and take it off the heat. Keep stirring until smooth. Add the Baileys, vanilla and pinch of salt. Stir to combine. Pour into silicon moulds that have been brush with oil and transfer to the fridge. Chill for 2 hours until set. Serve with whipped cream and a dusting of espresso powder. CQ6b.
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    • does panna cotta have gelatin