I'm curious to hear what happened if you did it! Because panna cotta is set with gelatin, it's generally not a good idea to freeze it -- the liquids will separate during freezing and won't defrost properly.
Hi, Nozlee. After hearing from a couple of people that it wasn't advisable to freeze the panna cotta, I didn't want to take the chance of ruining something so yummy. We were forced, oh Mon Dieu!, to eat them all. I want to try and cut the recipe down so that we are not "forced" to eat all of them ourselves. Since the recipe calls for one envelope of gelatin, I could try to divide it in half, or see if I can purchase gelatin somewhere where it is sold in bulk. It just seems that it would be difficult to divide something that already weighs next to nothing in half.
I accidentally made some tonight as I stuck one ramekin in the freezer to solidify quickly and removed it maybe after an hour or so? It was delicious, not solid, but soft in the center and hard along the sides. Not sure I'd freeze it solid or try to defrost.
Please enter a valid email address.
Well played. You deserve a cookie.
The Food and Drinks Editor over at Time Out Paris lets us in on the truth
True Clichés About the French
Fudge-Topped Carrot Halva
Prince Harry Shops for His Own Groceries
Know This French Pastry
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)