Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: Nikkit on September 26, 2013, 06:30:14 am
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MMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmm!
This is a light dessert, coffee - ey without it being over the top.
I cut back the sugar to about 60g, and for me could have gone less again.
Yum, will make it again :) :)
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You have been very busy.
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And eating WAY too many desserts and cakes and all things sweet and yummy Cookie!
I must not buy another cook book...I must not buy another cook book...repeat at least one hundred times.
Until I see another new cook book that I have to have!! :-))
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Start saving. Tenina's will be out in a month or two.
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What's the name of Tenina's book again cookie?
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I knew there'd be someone who would say "there's a new one coming out..."
Thanks Cookie :-*
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I'm not sure Judy. I think it may be something about keep it simple. I have completely forgotten! :'(
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Well my espresso layer is not setting as much as I thought it should. My gelatine is one month past the best before date. Would this be an issue?
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It shouldn't Chocolatte, give it more time. I find panacottas are set better the next day.
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Thanks judy. I want to put the vanilla panacotta layer on top of the coffee layer before we go out tonight. I guess I'm just getting a little impatient, and probably opening the fridge too often.
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Just writing a note to myself to use a little more gelatine in the coffee layer. After 2 1/2 hours it still hadn't set so I investigated the instructions on the back of my jar of gelatine. For the brand I have I should have used almost 1 1/2 tsp of gelatine to set 180g of coffee. I guess different brands have differing strengths.
Thankfully this is a practice attempt on family.
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I'm sure they will love being practised on.
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I'm sure they will love being practised on.
They did. It was a huge hit with the family and DD's BF. I loved this dessert because it was easy to prepare and can be made a day ahead. It looked pretty in the latte glasses and tasted lovely. Plenty of compliments were received, even though everyone, including the BF, has worked out that the key to more great food is too compliment, a lot. ;)
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Did you have to make the coffee layer again using more gelatine Chocolatte? I agree, compliments brings on more delicious food next time ;D
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I didn't remake the coffee layer, but only because it was for family. If it were for guests I would have done so. A couple of glasses looked a little messy where the vanilla layer descended into the coffee layer, DH and I had these. When I made the vanilla layer I just used 3 heaped teaspoons instead of 3 level teaspoons and the vanilla layer was perfect. I will use one generously heaped teaspoon for the coffee layer next time.
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I just looked at the recipe Chocolatte and it's a bit confusing. How do you measure 1/4 of a tablespoon of gelatine to do the coffee layer ???
I then found this which blows my theory out the door that there are 3 tspns in a tablespoon. Reading this, I can see how you can quarter a tablespoon quite easily but then you said this amount wasn't enough to set that amount of liquid.
"In most regions including the U.S one tablespoon equals three teaspoons. In Australia, however, one tablespoon is four teaspoons. In Asia a tablespoon is equivalent to 2 teaspoons.
Some countries such as U.S, Canada and the U.K teaches that one tablespoon = 15 mL which would be the same as 3 teaspoons however, in Australia, one tablespoon = 20 mL, so therefore 4 teaspoons."
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I thought 1/4 of a tablespoon was a very odd thing to specify in an Australian cookbook. I thought there are four 5ml teaspoons in an Australian 20 ml tablespoon, so just used 1 level teaspoon in the coffee layer. I used Mackenzie brand gelatine and found that 1 level teaspoon was not enough. I will use 1 1/4 teaspoons next time, maybe even 1 1/2 teaspoons.
It wouldn't matter if the vanilla layer is not quite set enough because you are serving it in a glass, but the coffee layer needs to be set firm enough to support the weight of the vanilla layer.
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I actually have a set of measuring spoons that I bought here in Australia that are incorrect. They have a tablespoon as 15 ml which is 5 ml short. I now use them for UK recipes.
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I've just worked out one of tablespoons is 15ml ... Never knew there was difference
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That will be handy for UK recipes. Buy a 20 ml one for Australian recipes. It is silly that you can buy both here.
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Has anyone else made this? What do you think of the instructions? I'm finding that gelatine in cold milk just goes lumpy.
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Chocolatte - I just looked back thru my recipe book and I haven't made any notes to say mine went lumpy (I always write in my books as I make things)
So it must have smoothed out (?) when I mixed it in step 8 of the recipe.
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Thanks for the reply nikkit, I made the espresso panna cotta again just now.
I used a fresh tin of Wards gelatine. One heaped teaspoon was not enough to set the coffee layer. I left the coffee layer to set in the fridge overnight so it certainly had plenty of time. I am annoyed because this batch is for guests. Hopefully they will taste OK. I just wanted them to look perfect too. I should have made a note in my recipe book .
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That's so disappointing when you are cooking for visitors Chocolatte. I prefer using gelatine sheets when making pannacotta.
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I ended up calling them Espresso Twirl Pannacotta, but really I was embarrassed to serve them. Not only did the coffee layer not set, I was worried that the vanilla layer would not set either so I put a little extra gelatine in that layer. Bad move. The vanilla layer was like rubber in comparison to the coffee layer. I think I will leave that recipe for a while......
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How frustrating for you Chocolatte. I haven't tried the recipe so can't comment on the problem you had but certainly understand the 'aagh' moment especially what visitors are involved (I had a similar experience recently with creme brûlée)
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I made this during the week. Really yummy. Not too rich. The only change I made was that I added a just a little espresso to the top layer as well.
My bottom layer set within 2 hours and the top took a little longer but was all done on the day it was served.
Definitely a keeper recipe.
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Just reading through the reviews on this recipe and it's gone straight to number 1 priority of my list of things to make! Will be doing it tomorrow!
I've got a brand of gelatine called "Great Lakes" which I've heard good things about on a few of the blogs (Quirky Cooking was one of them from memory) Possibly the type of gelatine you use could have a big impact on how it sets (and tastes?)
Will report back once I make it to see if it sets ok! :)
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I'll look forward to reading the results.