I've recently moved to Spain from Texas, and am having trouble with what I had considered a fail-safe yogurt panna cotta (shoutout smittenkitchen.com!). I've made it twice here (and a half dozen times in the states), and the first time it took over 12 hours to set, and this time it looks like it might be liquid permanently...gelatin packages here are in powder, and in the states, and they are six grams instead of seven. i didn't think that would prevent such a quick-setting dessert from working at all, though...it normally takes about two hours. I don't know how fridge temperature compares. I have gone from high altitude (5000 feet) to sea level,,but didnt think that would matter. could gelatin somehow not be as strong here? does one gram matter that much?
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