Serious Eats: Talk

Panna Cotta Dilema

Posted by HotBreadKitchen, July 24, 2007

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!

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