Results tagged Knox from David Lebovitz

Panna cotta is incredibly easy to make, and if it takes you more than five minutes to put it together, you’re doing something wrong. I’d made them before, but never realized what a fool-proof dessert it was until I saw my friend Judy Witts make them at one of her cooking classes in Florence.

Sometimes we Americans have a way of overdramatizing things, and make things harder than they actually are. But I saw Judy quickly put together this Panna Cotta at the beginning of her cooking class in no time flat, to be served a few hours later.

After we ate the fabulous meal which we’d all made together, she effortlessly unmolded them into bowls, and there was our dessert. I was pretty impressed.

Continue Reading Perfect Panna Cotta Recipe…

To Use Powdered Gelatin

-Sprinkle the granules of gelatin over the surface cold water or liquid. Use 1/4 cup, 60ml, or whatever quantity is called for in the recipe, per envelope. Do not dump them in a pile, as the granules in the middle won’t dissolve.

-Let stand for 5 to 10 minutes.

-Add warm liquid or heat gently, stirring until dissolved. To verify the granules are melted, lift the stirring utensil and make certain that there are no undissolved granules clinging to it.

To Use Sheet Gelatin

-Soak sheet(s) of gelatin in a bowl cold water for 5 to 10 minutes. (Figure about 1 cup, 250ml, cold water per sheet.)

-Once soft, lift sheets from the cold water.

-Wring gently to remove excess water, than add to warm liquid, the quantity called for in the recipe, stirring until dissolved. If adding to a cold mixture, melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely. Then stir in the cold mixture gradually.

Continue Reading How To Use Gelatin…