Panna Cotta - i'm afraid of misusing gelatin!

Posted by kristin314, September 1, 2009 at 11:50 AM

I tried making panna cotta over the weekend from a recipe i found online. it worked out well consistency-wise, but tasted too yogurty (the recipe had yogurt in it). i am having a dinner party next week and would like to make panna cotta, but using a different recipe. i am a little worried about the consistency (mostly about not putting in enough or too much gelatin), so i was wondering if anyone had any tips to share on this front?

it would be helpful to see recipes you've used that work, or if you could tell me what mistakes you have made in the past with this dish, or if you have specific instructions for working with gelatin (i read, for instance, that you need to put gelatin in water first, but some recipes don't state this. is this important?)

thanks in advance for your help! oh - i am thinking of doing something like this http://nymag.com/listings/recipe/creme-panna-cotta/

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