Sheet gelatin
Sheet gelatin sets the sweetened cream of panna cotta while leaving a delicate wobble. The dry sheets are soaked, squeezed and dissolved before chilling.
- Form
- Dry food gelatin in sheets.
- Use
- Sets panna cotta and other chilled desserts.
Soak before dissolving
Soak the sheets in cold water for the time on the package. Squeeze them and dissolve gently in the warm mixture without boiling; stir until evenly incorporated.
A setting ingredient
Gelatin sheets are used for panna cotta, bavarese and mousse. Sheets from different products can have different weights and strengths, so a sheet count alone is not a reliable substitution.
Allow the full chill
Portion the mixture and refrigerate for the recipe’s full setting time. Judge the result after chilling, rather than adding more gelatin while the cream is still warm.
Cook with it
Match weight and strength
Choose food gelatin in sheets and follow the recipe’s weight and the package guidance. Powdered gelatin, agar and fruit-glaze mixes use different methods; check the label for the gelatin’s origin.
Keep the sheets dry
Store the unopened or tightly closed package in a cool, dry place as directed by the producer. Keep it away from moisture.
