Chocolate Pannacotta Flashcards
1
Q
What is the purpose of tasting?
A
To ensure correct sweetness of the pannacotta
2
Q
How do you prevent lumps when letting the pannacotta mix cool
A
Keep stirring the mix when it is in the ice bath
3
Q
Why is gelatine control important?
A
Because you want enough gelatine for the pannacotta to set but not too much that it turns out like jelly
4
Q
What should the dariole mould look like once cling filmed?
A
A snare drum
