Hello Lindsey
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.
Best wishes
Wendy
Hi Wendy,
Lovely to hear from you again, I hoe you are well.
11g – 12g Dr. Oetker powdered gelatin sets 1pt or 570ml liquid so as your brand uses 8g to set 500mls I would have don the same.
It won’t thicken in the pan but it should be a bit thicker when you add the crème fraiche and it should be a soft set in the fridge.
Perhaps our crème fraiche is a bit thicker?? The full fat crème friache we use is ‘set’ in the pot (as opposed to half-fat crème fraiche here, which is much wetter).
Considering your findings I would increase the amount of the brand of gelatin you use next time to 12g.
Best wishes
Lindsey
Hello again
All is well here and i hope it's the same with you. I should have mentioned that I used Greek yogurt because, after having it available, I've not been able to find creme fraiche nor, come to think of it, sour cream or fromage frais. If creme fraiche would have helped, I'll have to try another dessert!
Thanks for the advice
Wendy x
If the yoghurt that you have is a bit wet/liquid, you can leave it to strain overnight in the fridge in a cloth lined sieve over a bowl and it will thickern nicely.
Probably need twice as much.
x
Thank you, I'll jot that piece of advice down in the book.
X