Panna Cotta Dilema

I am making Panna Cotta for 50 people on Thursday and don’t own enough ramekins to make individual portions. Has anyone made panna cotta in a larger mold? Pie pans? Do I need to increase the gelatin? How much gelatin can it hold while still remaining light and creamy?

Thank you!

 

The tastiest bites delivered to your inbox!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.