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Vanilla Seeds |
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#1 |
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Forum Member
Join Date: Oct 2010
Posts: 399
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Vanilla Seeds
Hey ho,
this weekend I made vanilla panna cotta. When I putt it to set all the seeds sank to the bottom so when I turned it out there was a layer of black specks. I tasted lush but I wanted the seeds to be dispersed through the pudding like I have had in restaurants. I think it might have been because it took ages to cool. I'm having someone round for dinner and I want to get it right before the night, but practising loads is expensive (and reeeally fattening!) Does anyone know how to stop all the seeds settling like this? Would rapidly cooling the moulds in an icebath after filling them help? ta in advance |
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#2 |
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Forum Member
Join Date: Feb 2008
Posts: 7,610
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I vaguely remember someone asking this on one of the numerous food shows I watch and if I recall it was something to do with the gelatine and and dissolving/mixing of it. Sorry I can't be of more help, perhaps it'll jog someone's memory in order to help you.
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#3 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
I vaguely remember someone asking this on one of the numerous food shows I watch and if I recall it was something to do with the gelatine and and dissolving/mixing of it. Sorry I can't be of more help, perhaps it'll jog someone's memory in order to help you.
![]() http://youtu.be/2BS4TRLX9Sc?t=1h1m19s |
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#4 |
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Forum Member
Join Date: Oct 2010
Posts: 399
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Thank you.
The recipe I used doesn't call for whipped cream to be added. In fact only one of James' recipes on the BBC website does I did do the frozen moulds thing though- but my mixture was still hot when I poured it... I think I will try chilling it quicker and pouring it after it has cooled some. Unless anyone else has some good ideas? xx |
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#5 |
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Forum Member
Join Date: Feb 2008
Posts: 7,610
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Quote:
It was asked on Saturday Kitchen 3 weeks back with Pascal Proyart and Vivek Singh and Matt Lucas.
http://youtu.be/2BS4TRLX9Sc?t=1h1m19s Ah, that's it! It slowly came to me last night but I'd forgotten who the guests were - how could I with Matt on there too! Thanks for that! I knew someone would remember.
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#6 |
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Forum Member
Join Date: Feb 2008
Posts: 7,610
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Quote:
Thank you.
The recipe I used doesn't call for whipped cream to be added. In fact only one of James' recipes on the BBC website does I did do the frozen moulds thing though- but my mixture was still hot when I poured it... I think I will try chilling it quicker and pouring it after it has cooled some. Unless anyone else has some good ideas? xx It sounds feasible to chill it as you're going to tbh - my daughter makes it but not with the seeds she uses the paste. I hope it works out for you - of not I'd try another recipe. But as you say it becomes fattening and expensive all the time! Let us know if you find a solution.
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