Re: About pannacotta

"paul" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

In our restaurant we line the ramekin or whatever mould you use with
clingfilm, to get the cling film to mould to the mould as it were, put
a tiny amount of water in the mould first. Then you just pull the set
pannacotta away from the mould with the clingfilm and peel it
off...works a treat

Daisy said:

I like pannacotta and have made a number of variations of this lovely
custard. However, I have trouble removing the finished pannacotta
from the ceramic ramekins I put the mixture into.

I do oil the ramekins - using a spray olive oil. But even so, I have
to use a knife round the edge - which sometimes digs into the sides of
the finished product - and then thump on the bottom to remove the
pannacottas into a serving dish.

Is there some other trick to this? I'd love to know.

And, hey, thanx out there!

Cheers

Daisy

you have to try to immers the stamp in lukewarm water.
Cheers
Pandora

Quoted message said:

--
paul