Noticed that the box recipe uses considerably more gelatin for the same amount of liquid. My problems date from opening that box.Īlthough it's always problematical comparing recipes with different ingredients, I just looked at a recipe on the box and compared it's liquid content with that of the panna cotta recipe. This time, for some reason, Friend Wife bought the supermarket house brand. So it's the same jar I started with when I first made this version.īased on no evidence at all, I've concluded it's the brand of gelatin. Normally, instant coffee does not grace my shelves. So I've been using regular instant powder, which I first run through the coffee mill and grind finer.

The recipe calls for instant espresso powder, which is hen's teeth around here. I'm pretty sure it's not a change in the tannins. Hope that (not too scientific answer) shines some light on things. If there was anything different it is likely to be your gelatin mix/bloom strength/amount and coffee roast and tannin content. If you've made this recipe before with IDENTICAL ingredients and amounts (measuring by weight, not volume) then it is likely that your gelatin powder has deteriorated. however a simple solution is to bind the tannins with something such as milk, and ensure that your coffee powder is made from FULL-ROAST beans this will add depth and reduce tannin content. Proposed solution the most ideal solution would be to remove the tannin from the coffee- the industrial method of doing this is to form a sodium salt and pass through chloroform (!!). Lastly carrageenan although is tolerant to tannins- is a pain in the a**! And from my experience, its very difficult to work with!

OR perhaps your simply not adding enough To make a gel with gelatin self-supporting it needs to be AT LEAST 1% gelatin- however this can range up 3.3% depending bloom strength. The higher the gel strength the more tolerant it can be. What that means: as SheChef rightly questioned gelatin isn't too happy with tannins, they cause precipitation of the liquid, and therefore prevent gelling. The more roasted coffee beans are, the more the tannins decline.Īnd powdered gelatin often has alot of other things in it, including hydrocolloids such as carageenan. There is approximately 18mg/g of tannin in roasted coffee beans. You're right, papaya is not a good choice- the protein-digesting enzymes are quite aggresive- and it would never gelate with gelatin.Īs Ed mentioned, gelatine comes with very different bloom strengths, therefore your gelatin is very likely different to the gelatin in the recipe. And, given that it's worked perfectly in the past, I don't think there's anything in the ingredients that would attack the gelatin.Īs an aside, from what you've said, I would guess that papaya isn't a good choice for panna cotta either? The gelatin is first bloomed, then added to the hot liquid, and heated just long enough to completely dissolve. Instead of that I go with a cinnamon-flavored whipped cream topped lightly with chocolate shavings.Įverytime I've made it I follow the same procedure.

This is cut into a small dice, used to garnish the dessert. In Saulsbury's version, a thin layer of additional gel is made. When that layer is set, you pop the reserved panna cotta into the microwave just long enough for it to reliquify, but still remain cold. You let that cool, and pour thin layers of it over the flavored panna cotta. Meanwhile, you make the gel, which is merely brewed espresso with sugar and gelatin. The flavored half goes into glasses and is put aside to set. To the other half you add instant espresso powder. You start by making regular panna cotta, reserving almost half of it. It's a parfait-like presentation, with three layers. The recipe comes from Camila Saulsbury's book, Panna Cotta, and she calls it Cappuccino Panna Cotta. And it's worked well each of the other times. First let me point out that this is not the first time I've made this particular version.

Does gelatin powder expire