Food

Sheet Gelatin Advice

I'm making 200 ginger panna cottas for a charity event tomorrow evening. The recipe calls for 3 sheets of gelatin and I have doubled it in past, using 6 sheets, with success. For this event I am multiplying the original recipe by 9, calling for 27 gelatin sheets. I have limited experience with sheet gelatin and my question is this. Is it a direct ratio where I should use all 27 sheets or is gelatin use exponential, and if I use 27 sheets I'll wake up to jiggly little ginger flavored hockey pucks? I'll be making these in the next few hours and any help is greatly appreciated. Thank you.

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