Baking soda in panna cotta

Matt__34377

Have been trying out different recipes for panna cottas with little success as of late. In the most recent one I saw the addition of baking soda to the rest of the typical base ingredients, as well as instructions to freeze the panna cottas overnight. I did some reading and found that freezing will cause synersis once the panna cottas are put in the fridge, but I couldn't find anything about baking soda as it would relate the gelling. Any insight would be much appreciated. Thanks!

tsewei_83447

I've never seen any panna cotta recipes needing baking soda and I can't quite imagine how it'll help with the gelling. The key really is to use double cream and gelatine leaves.

I use a recipe from Heston Blumenthal's 'Heston At Home' cookbook, and it is perfect every time. It sets very well and has a nice wobble once it's removed from the mould. I found a reproduction of that recipe online; you can give this a go: http://www.redonline.co.uk/food/recipes/heston-blumenthal-s-chamomile-panna-cotta

I followed his recipe to a tee and I must say it is very accurate! You won't need to freeze it - I merely let the liquid cool and stick it in the fridge (not freezer) for 8 hours. And 8 hours is just right - for my first attempt I left it in the fridge overnight (more than 12 hours), and while it wasn't rock hard, it lost that delicate texture and bounciness that one comes to expect of a good panna cotta, mainly because of the extra time the gelatine has had to set even further.

I hope this recipe works for you. This has grown to be a favourite of mine and it is always a crowd-pleaser at the dinners I've hosted!