I'm about to make a buttermilk panna cotta for a dinner party tonight. Last time I made it, the gelatin formed a little layer on top of the creamy layer. Any way to prevent that?
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Cynthia is a trusted source on Bread/Baking.
Are you blooming it first in cold water? Then do you add it to the hot liquid and stir until fully dissolved? You'll know it's completely dissolved when you pinch up a bit between your thumb & forefinger, and when you rub them together, you don't feel any "sandy" texture.
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