This week you will be using a gelling agent to create a set dessert. Using gelling agents correctly and in the right proportion is key to ensuring a delicious-textured dessert. Too much gelling agent will leave a rubbery texture, and too little will mean that it does not set at all. There needs to be a gentle 'bounce and wobble' to the final dessert. If you cannot eat gelatine, 'agar agar' is a gelling agent derived from seaweed, so that it is vegan - please check the packet to see how much is required.
Pannacotta is a traditional Italian dessert, usually flavoured with vanilla. It is fairly simple to make and the skill is in achieving the correct 'set'.
Bavarois is a classic French dessert, lighter than a pannacotta as it contains whipped cream which gives more of a mousse-like texture, but still set with gelatine.
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- Before starting, ensure all ingredients are weighed out correctly. This includes the liquids - weigh them using scales (electronic scales have an 'ml' function) as this is far more accurate than measuring them by volume, by reading the scale on a jug.
- You must leave the desserts enough time to set before turning out. This will be a minimum of 4 hours.
- Taste the mixture before adding to the moulds - the taste cannot be changed once moulded