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Help Me Fix My Dessert

matthew.snyder77

I made a goat cheese panna cotta for dinner guests over the weekend. Flavor was not goat-y enough, so I added more raw goat milk to the base to increase the flavor. Unfortunately, I did not add more gelatin to compensate, and so the base never properly set. What can I add to my semi-panna cotta to get it to the proper consistency?

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matthew.snyder77

Thanks all for the suggestions. I'm a little loathe to warm it too much, as I don't want to cook out the tangy flavor. But I have a good bit of the base left over....... don't want to waste it. Will try the 'add more gelatin' approach.

Manfred_18311

On another note; gelatin is not working on fresh fruits as the fruit enzymes dissolve the gelatin. Possible the raw goat milk could contain enzymes as well and need to be cooked at high for an extended time to break those down.

Manfred_18311

Just warm it up to the point it liquidize than add gelatin. Wouldn’t use agar in this case, I tried it before and failed greatly.

tshewman

Assuming it is more pudding - like the ultra-tex 3 or 8 would probably not help to set ut. I would tend to try more gelatin as Johan suggested. Agar may also work. Gellan gum would likely help with the set but may make it too much of a "gel".

Brendan_Lee_56950

Maybe you could try whipping it?

seijoed

Re-Heat and add gelatin? Freeze and call it something else?