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transporting panna cotta--too risky?

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Lady_Tenar Feb 10, 2012 11:58 AM

I want to make some panna cotta to take a friend's house tonight but I'm a little worried about the gelatin. I live up North and it's February, so it's not going to be too warm out tonight, but I will have to spend 30-40 minutes in the subway (which is not hot, but a lot warmer than the refrigerator...). Do you think it will melt or will I be okay?

  1. e
    escondido123 Feb 10, 2012 12:02 PM

    Can you put a cold pack of some sort under it and then wrap it in newspaper and a bag or some other insulating carrier? Then I think it would be fine.

    5 Replies
    1. re: escondido123
      hotoynoodle Feb 10, 2012 01:24 PM

      plus one on this. even surrounded by ice in a ziploc in a ziploc will be fine. i'd be more worried about sloshing it and mushing it, lol, on a crowded subway.

      1. re: hotoynoodle
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        Lady_Tenar Feb 10, 2012 01:47 PM

        Hmmm, well i do have some cold packs in my freezer that I could just put in the thing I'm transporting the cups in. Would probably work for long enough...

        1. re: Lady_Tenar
          hotoynoodle Feb 10, 2012 02:01 PM

          it's already portioned? i was picturing a big piece that you would cut and plate. just be careful. you'll be fine.

          1. re: hotoynoodle
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            Lady_Tenar Feb 10, 2012 02:08 PM

            Yeah, it's already portioned in a little individual cups. I'm not worried about them getting smashed (I won't be riding the subway at a super busy time...) I just don't want them to melt.

            1. re: Lady_Tenar
              chowser Feb 10, 2012 02:18 PM

              You can put them in a baking pan or aluminum tin w/ tall sides, pour ice around them to keep them stationary and cold.

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