Hi,
I followed an RTE recipe for hazelnut pannacotta but it turned out to stiff.
The recipe called for powder gelatine but I only had leaf. Google told me 3 leaves for the amount , 600ml but it was too stiff
Any gelatine experts advise on this? I was tempted to try 2 then but not sure if that's enough . I know it's a fine line with pannacotta..
Gelatine sheets come in four separate grades, which are bronze, silver, gold and platinum. Each grade is associated with various “bloom strengths,” or their ability to set a gel. This means that gram for gram, platinum will set a stronger gel than gold, silver a stronger gel than bronze, etc.
The bloom strength for each grade is:
Bronze leaf gelatine Pork
Bronze leaf gelatine Pork
Bronze: 125-135
Silver: 160
Gold: 190-220
Platinum: 235-265
To compensate for the fact that one sheet has a higher bloom strength than another; each grade of gelatine has a different weight, making their overall ability to set a gel, more or less equal. For example:
