Gelatin: a packet equals a sheet?
I've checked my local grocery stores. Gelatin sheets are not there, but the packaged gelatin is available.
After seeing panna cotto on Top Chef often enough, Mr Shallots wants to see what it's all about.
Does anyone know the equivalents for how many tsp equals a sheet?
1 sheet gelatin = 2-3 g powdered gelatin, or approx 1 tsp.
3½ sheets = approx. 1 envelope Knox gelatin
4 sheets = approx. 1 Tbsp. powdered gelatin
note that they require different treatments to work properly. sheets need to be softened in cold water & then heated, while the powdered gelatin can just be sprinkled over a liquid to "bloom."
gelatin sheets have to be softened in cold water and clarified by heating to a liquid. Powdered gelatin has to be sprinkled over the surface of a liquid to soften.
Here's the recipe I use for panna cotta using gelatin in envelopes. I just made it tonight as a matter of fact but did it with half and half and 2% milk instead of buttermilk and heavy cream (didn't have it, cold & rainy, wasn't going out). I also scraped a vanilla bean into the cream while it was warming. Extract would work too.
Buttermilk Panna Cotta
1 envelope(s) unflavored gelatin
2 1/2 cup(s) buttermilk
1/2 cup(s) heavy or whipping cream
1/2 cup(s) sugar
• In small bowl, evenly sprinkle gelatin over 1 1/2 cups buttermilk. Let stand 2 minutes to allow gelatin to absorb liquid and soften slightly.
• In 3-quart saucepan, heat heavy cream and 1/2 cup sugar to boiling on medium, stirring occasionally. Reduce heat to low; whisk in gelatin mixture. Cook 1 to 2 minutes or until gelatin dissolves, stirring. Remove saucepan from heat; stir in remaining 1 cup buttermilk until blended.
• Pour buttermilk mixture into eight 4-ounce ramekins or 6-ounce custard cups. Place ramekins in jelly-roll pan for easier handling. Cover pan with plastic wrap and refrigerate panna cotta at least 4 hours or overnight, until well chilled and set.