How do you hollow out Panna Cotta?
I am doing a cooking competition at school and I wanted to make a Vanilla Panna Cotta filled with a raspberry sauce. The problem is putting the raspberry sauce in the panna cotta without it being obvious.
Thank you in advanced.
Comments
I don't think the premise of your idea is executable, although I admire your imagination.
If you make the panna cotta with extra gelatin, you can pretty much construct anything. However, panna cotta is NOT jello, and should really have a soft, creamy, rounded texture to it that is only firm enough to sit up, not bounce around.
What you might want to try as an alternative is when setting your panna cotta in the ramekin (or other) insert a small cylindrical tube in the middle and stand it up using a little masking tape. Ideally, you can remove the tube after setting leaving a hole right through the center, flip the panna cotta onto a serving plate and then pipe in a filling of your choice. You can even top that filling with a blackberry/raspberry perhaps to "hide" the filling underneath.
Well good luck at your competition, hope you knock'em dead!
pour panna cotta into a deep filled baking tray and once set cut out a circle with cutter, then cut out another circle using a lot smaller cutter in the centre fill with a thick raspberry sauce then using the cutter used first cut out another circle and place ontop of pannacotta and raspberry sauce
You can't. It's too fragile.