Gelatin primer

David Lebovitz on gelatin

By Culinate staff

April 7, 2009

We’ve been loving panna cotta, the Italian dessert that’s a richer, smoother version of Jell-O pudding than you’ve ever tasted. Not only is it a divine treat, but panna cotta’s not difficult to make once you get the hang of it.

That said, one of our early panna cotta experiments started out as a disaster, and we wished we knew more about one particular essential ingredient: gelatin. So we were happy to find a recent blog post by Paris-based pastry master David Lebovitz entitled "How to Use Gelatin." Next on our to-find list: Gelatin sheets.