The gelatine in Coffee Cappuccino Creams
It's quite a while since I asked for help. I made the Coffee Cappuccino creams with sweet Coffee Sauce last week. I had a problem with the powdered gelatine though. The recipe calls for 11g of gelatine, 150 mls water, 275 mls milk then the creme fraiche added later. The powdered gelatine I had is 8g sachets for 500 mls of liquid. I thought it would work as the creme fraiche is added later. It didn't thicken at all in the pan although it did set when refrigerated. It went very soft, almost sloppy, when the sauce was added, though that's probably me being greedy with the sauce! Would it gave been better had I used 11g gelatine or should the 8g have worked? It's always a problem with something like that whether to follow the recipe or instructions on the packet.