|By Thebaker (Thebaker) on Thursday, April 03, 2003 - 06:21 pm: Edit|
I need help
I am haveing a hard time unmolding my panna cottas
they really stay in there and have to be pryed out
I have no problem with the creme caramels
|By Saffrongirrl (Saffrongirrl) on Thursday, April 03, 2003 - 11:17 pm: Edit|
Have you tried running your knife under hot water and then insert and run the knife all around the edge of the panna cotta?
I use this method all the time at work and I never run into problems.
What kind of mold are you using? a ramekin? a glass...?
Let me know what happens and good luck.
PS- What kind of panna cotta's are you making??
|By Thebaker (Thebaker) on Friday, April 04, 2003 - 05:35 am: Edit|
I will try the hot knife
I am using the small size ramekins
Creme freche panna cottas
|By Majocorro (Majocorro) on Friday, April 04, 2003 - 09:20 am: Edit|
What I usually do is get a warm, almost hot heavy damp towel and place the ramekins on the towel for a few seconds. The heat will help the pana cotta loosen up.
Another trick that I use for this type of deserts and other frozen desserts that I do on cake rings is to get a hair dryer and heat up the ramekins or molds for a few seconds. This always gives me great results.
Try some of these things and let me know what you think.
|By Thebaker (Thebaker) on Sunday, April 06, 2003 - 04:25 pm: Edit|
Thanks for all the help
But there still getting hung up in the molds.
|By Pastrycrew (Pastrycrew) on Monday, April 07, 2003 - 05:21 am: Edit|
Spray your molds with a vegetable oil before you put in the panna cotta. Once set and you break the air seal with a knife they should pop right out - if your recipe if stiff enough to hold its shape.
|By Matisse (Matisse) on Wednesday, April 16, 2003 - 12:24 pm: Edit|
Good sugg. to spray w/ vege oil. I also like to use 4 oz plastic portions cups. Once set, turn over and punch hole in the bottom to unmold, and cover the "recycled" sign (LOL, I actually had a guest complaining about this) with sauce.