Best method for getting panna cotta out of the ramekins?

Advertise with us
Shop deals on ebay
shop deals on amazon
Bed & Breakfast / Short Term Rental Host Forum

Help Support Bed & Breakfast / Short Term Rental Host Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Morticia

Morticia

Well-known member
Joined
May 22, 2008
Messages
17,771
Reaction score
685
I've been serving the panna cotta in the ramekins forever. Decided to try unmolding them today as I had spares.
Steps taken:
  • Lightly oil ramekins before pouring in warm milk (I used a flavored olive oil)
  • Run a thin knife around edge this morning
  • Try upending
  • Set ramekin in warm water
  • Try upending again
  • Set ramekin in hot water (panna cotta got runny)
  • Try upending
Hot water worked best using the thin bladed knife but it was very runny. I set the plates back in the fridge for 10 minutes.
However, it took too long and Gomez was getting frantic as I was taking up too much counter space.
Faster, easier method other than leaving it in the ramekin? It just looks so much better on the plate! Is it the ramekin? I'm using glass dessert bowls with straight sides.
 
I was going to say that sounded like a lot of work to try to remove them! Maybe just changing up the serving dish will satisfy your desire to do something different?
regular_smile.gif

We had lovely panna cotta on a recent trip that was served in small, stemmed aperitif glasses. Very pretty!
 
Leave them in the ramekin and set on top of a charger or other plate... would look awesome. Beside the ramekin add some kind of garnish, a drizzle of sauce, a pile of berries, a spoon. yummy.
 
med_Sour-Cream-Panna-Cotta-with-Rhubarb-Cinnamon-Hot-Sauce-Almond-Praline.jpg
Or maybe be happy serving in glass?
This article seems to explore the subject well.
 
Anon Inn said:
med_Sour-Cream-Panna-Cotta-with-Rhubarb-Cinnamon-Hot-Sauce-Almond-Praline.jpg
Or maybe be happy serving in glass?
This article seems to explore the subject well..
Click to expand...
That's the exact glass dessert cup I use. Generally I pour all the toppings into the cup on top of the panna cotta. Looks like the photo you posted.
 
Silicone muffin cup. And not the cheap thin ones, the thicker ones. The silicone should make things slide out much easier. We also bake eggs in them because it comes out so easily.
 
Generic said:
Silicone muffin cup. And not the cheap thin ones, the thicker ones. The silicone should make things slide out much easier. We also bake eggs in them because it comes out so easily..
Click to expand...
Generic said:
Silicone muffin cup. And not the cheap thin ones, the thicker ones. The silicone should make things slide out much easier. We also bake eggs in them because it comes out so easily.
Click to expand...
Singles, right? I can't see trying to dump a dozen of them at once. ;-)
 
Morticia said:
Anon Inn said:
med_Sour-Cream-Panna-Cotta-with-Rhubarb-Cinnamon-Hot-Sauce-Almond-Praline.jpg
Or maybe be happy serving in glass?
This article seems to explore the subject well..
Click to expand...
That's the exact glass dessert cup I use. Generally I pour all the toppings into the cup on top of the panna cotta. Looks like the photo you posted.
.
Click to expand...
Some on the inverted on the plate photos look yummy. I've never served this. looks like a wonderful cold dessert that can be made the day before.
 
Anon Inn said:
Morticia said:
Anon Inn said:
med_Sour-Cream-Panna-Cotta-with-Rhubarb-Cinnamon-Hot-Sauce-Almond-Praline.jpg
Or maybe be happy serving in glass?
This article seems to explore the subject well..
Click to expand...
That's the exact glass dessert cup I use. Generally I pour all the toppings into the cup on top of the panna cotta. Looks like the photo you posted.
.
Click to expand...
Some on the inverted on the plate photos look yummy. I've never served this. looks like a wonderful cold dessert that can be made the day before.
.
Click to expand...
Anon Inn said:
Some on the inverted on the plate photos look yummy. I've never served this. looks like a wonderful cold dessert that can be made the day before.
Click to expand...
Yes, I make them at night and then they are all set up and cold in the morning. Lots of different flavors and toppings! I do pumpkin in the fall.
 
Generic said:
Silicone muffin cup. And not the cheap thin ones, the thicker ones. The silicone should make things slide out much easier. We also bake eggs in them because it comes out so easily..
Click to expand...
Generic said:
Silicone muffin cup. And not the cheap thin ones, the thicker ones. The silicone should make things slide out much easier. We also bake eggs in them because it comes out so easily.
Click to expand...
Got a brand? I see a lot of reviews that say nothing comes out of the fluted ones cleanly.
 
Morticia said:
Generic said:
Silicone muffin cup. And not the cheap thin ones, the thicker ones. The silicone should make things slide out much easier. We also bake eggs in them because it comes out so easily..
Click to expand...
Generic said:
Silicone muffin cup. And not the cheap thin ones, the thicker ones. The silicone should make things slide out much easier. We also bake eggs in them because it comes out so easily.
Click to expand...
Singles, right? I can't see trying to dump a dozen of them at once. ;-)
.
Click to expand...
Absolutely singles. My favourite brand is European, Lekue, but Casabella also thick enough ones. Lekue has fluted one but also "cake mold" which might work. But I would think the fluted ones should work as well. Never get those that you can see light through easily... much too thin to work with. You need them to be able to stand on their own in the oven on a tray, or in the fridge on a tray. We have the regular size and the larger size for baked egg dishes we want to serve individually. :)
 
Generic said:
Silicone muffin cup. And not the cheap thin ones, the thicker ones. The silicone should make things slide out much easier. We also bake eggs in them because it comes out so easily..
Click to expand...
I put mine in a small brandy glass with fresh fruit topping with a fruit sauce on top . to stop any drying out. Also put into a white wine glass. Or clear custard cups. I have not been a 100% getting mine out of any cups silicone or glass. I seem to have a few mishaps getting them out. So now I just use different glass even shooter glass. Good luck in getting yours out
thumbs_up.gif

 
Hmm, never had a problem getting panna cotta out of our lightly buttered ramekins. Usually a knife, run around the edge is enough to loosen it so it comes out when inverted. I rarely make panna cotta for the B+B but it is a frequent dessert for family during the summer. Perhaps mine is richer than yours and the extra fat helps to loosen it from the ramekin?
1/2 cup half-and-half
1 envelope unflavored gelatin
2 cups heavy cream
1/4 cup plus 2 Tb. Sugar
2” piece vanilla bean, split
grated zest of 1 lemon, optional
Butter 5 1/2-cup ramekins.
Pour gelatin on half-and-half. Stir to dissolve.
In medium-heavy saucepan, mix cream, sugar, vanilla bean and gelatin mixture.
Cook over medium heat, stirring constantly with wooden spoon, until the mixture begins to boil. (Don’t boil over pan!)
Cook until the mixture begins to thicken slightly, then remove the pan from heat and discard the bean.
Stir in lemon zest if desired.
Pour into ramekins, cover with plastic wrap and refrigerate until set (5 hours) or overnight/
To un-mold: run a knife around the sides of the ramekin. Place a serving plate on top and invert the plate. Or dip each mold quickly in hot water and then invert.
Serve with fresh fruit, shaved chocolate or make a caramel sauce.
 
Silverspoon said:
Hmm, never had a problem getting panna cotta out of our lightly buttered ramekins. Usually a knife, run around the edge is enough to loosen it so it comes out when inverted. I rarely make panna cotta for the B+B but it is a frequent dessert for family during the summer. Perhaps mine is richer than yours and the extra fat helps to loosen it from the ramekin?
1/2 cup half-and-half
1 envelope unflavored gelatin
2 cups heavy cream
1/4 cup plus 2 Tb. Sugar
2” piece vanilla bean, split
grated zest of 1 lemon, optional
Butter 5 1/2-cup ramekins.
Pour gelatin on half-and-half. Stir to dissolve.
In medium-heavy saucepan, mix cream, sugar, vanilla bean and gelatin mixture.
Cook over medium heat, stirring constantly with wooden spoon, until the mixture begins to boil. (Don’t boil over pan!)
Cook until the mixture begins to thicken slightly, then remove the pan from heat and discard the bean.
Stir in lemon zest if desired.
Pour into ramekins, cover with plastic wrap and refrigerate until set (5 hours) or overnight/
To un-mold: run a knife around the sides of the ramekin. Place a serving plate on top and invert the plate. Or dip each mold quickly in hot water and then invert.
Serve with fresh fruit, shaved chocolate or make a caramel sauce..
Click to expand...
I only use heavy cream for the whole thing (no other % of dairy) and I only warm the cream, no boiling at all. There is just steam rising off the top and it's warm when I hold my hand over the pot. Maybe I have to cook it instead of just warming.
 
Morticia said:
Silverspoon said:
Hmm, never had a problem getting panna cotta out of our lightly buttered ramekins. Usually a knife, run around the edge is enough to loosen it so it comes out when inverted. I rarely make panna cotta for the B+B but it is a frequent dessert for family during the summer. Perhaps mine is richer than yours and the extra fat helps to loosen it from the ramekin?
1/2 cup half-and-half
1 envelope unflavored gelatin
2 cups heavy cream
1/4 cup plus 2 Tb. Sugar
2” piece vanilla bean, split
grated zest of 1 lemon, optional
Butter 5 1/2-cup ramekins.
Pour gelatin on half-and-half. Stir to dissolve.
In medium-heavy saucepan, mix cream, sugar, vanilla bean and gelatin mixture.
Cook over medium heat, stirring constantly with wooden spoon, until the mixture begins to boil. (Don’t boil over pan!)
Cook until the mixture begins to thicken slightly, then remove the pan from heat and discard the bean.
Stir in lemon zest if desired.
Pour into ramekins, cover with plastic wrap and refrigerate until set (5 hours) or overnight/
To un-mold: run a knife around the sides of the ramekin. Place a serving plate on top and invert the plate. Or dip each mold quickly in hot water and then invert.
Serve with fresh fruit, shaved chocolate or make a caramel sauce..
Click to expand...
I only use heavy cream for the whole thing (no other % of dairy) and I only warm the cream, no boiling at all. There is just steam rising off the top and it's warm when I hold my hand over the pot. Maybe I have to cook it instead of just warming.
.
Click to expand...
What temperature are you getting the gelatin to before mixing with the cream?
 
Generic said:
Morticia said:
Silverspoon said:
Hmm, never had a problem getting panna cotta out of our lightly buttered ramekins. Usually a knife, run around the edge is enough to loosen it so it comes out when inverted. I rarely make panna cotta for the B+B but it is a frequent dessert for family during the summer. Perhaps mine is richer than yours and the extra fat helps to loosen it from the ramekin?
1/2 cup half-and-half
1 envelope unflavored gelatin
2 cups heavy cream
1/4 cup plus 2 Tb. Sugar
2” piece vanilla bean, split
grated zest of 1 lemon, optional
Butter 5 1/2-cup ramekins.
Pour gelatin on half-and-half. Stir to dissolve.
In medium-heavy saucepan, mix cream, sugar, vanilla bean and gelatin mixture.
Cook over medium heat, stirring constantly with wooden spoon, until the mixture begins to boil. (Don’t boil over pan!)
Cook until the mixture begins to thicken slightly, then remove the pan from heat and discard the bean.
Stir in lemon zest if desired.
Pour into ramekins, cover with plastic wrap and refrigerate until set (5 hours) or overnight/
To un-mold: run a knife around the sides of the ramekin. Place a serving plate on top and invert the plate. Or dip each mold quickly in hot water and then invert.
Serve with fresh fruit, shaved chocolate or make a caramel sauce..
Click to expand...
I only use heavy cream for the whole thing (no other % of dairy) and I only warm the cream, no boiling at all. There is just steam rising off the top and it's warm when I hold my hand over the pot. Maybe I have to cook it instead of just warming.
.
Click to expand...
What temperature are you getting the gelatin to before mixing with the cream?
.
Click to expand...
Generic said:
What temperature are you getting the gelatin to before mixing with the cream?
Click to expand...
I don't heat the gelatin, it's room temp.
 
Morticia said:
Generic said:
Morticia said:
Silverspoon said:
Hmm, never had a problem getting panna cotta out of our lightly buttered ramekins. Usually a knife, run around the edge is enough to loosen it so it comes out when inverted. I rarely make panna cotta for the B+B but it is a frequent dessert for family during the summer. Perhaps mine is richer than yours and the extra fat helps to loosen it from the ramekin?
1/2 cup half-and-half
1 envelope unflavored gelatin
2 cups heavy cream
1/4 cup plus 2 Tb. Sugar
2” piece vanilla bean, split
grated zest of 1 lemon, optional
Butter 5 1/2-cup ramekins.
Pour gelatin on half-and-half. Stir to dissolve.
In medium-heavy saucepan, mix cream, sugar, vanilla bean and gelatin mixture.
Cook over medium heat, stirring constantly with wooden spoon, until the mixture begins to boil. (Don’t boil over pan!)
Cook until the mixture begins to thicken slightly, then remove the pan from heat and discard the bean.
Stir in lemon zest if desired.
Pour into ramekins, cover with plastic wrap and refrigerate until set (5 hours) or overnight/
To un-mold: run a knife around the sides of the ramekin. Place a serving plate on top and invert the plate. Or dip each mold quickly in hot water and then invert.
Serve with fresh fruit, shaved chocolate or make a caramel sauce..
Click to expand...
I only use heavy cream for the whole thing (no other % of dairy) and I only warm the cream, no boiling at all. There is just steam rising off the top and it's warm when I hold my hand over the pot. Maybe I have to cook it instead of just warming.
.
Click to expand...
What temperature are you getting the gelatin to before mixing with the cream?
.
Click to expand...
Generic said:
What temperature are you getting the gelatin to before mixing with the cream?
Click to expand...
I don't heat the gelatin, it's room temp.
.
Click to expand...
Okay, how the heck are you getting this to gel with no heat?
 
Generic said:
Morticia said:
Generic said:
Morticia said:
Silverspoon said:
Hmm, never had a problem getting panna cotta out of our lightly buttered ramekins. Usually a knife, run around the edge is enough to loosen it so it comes out when inverted. I rarely make panna cotta for the B+B but it is a frequent dessert for family during the summer. Perhaps mine is richer than yours and the extra fat helps to loosen it from the ramekin?
1/2 cup half-and-half
1 envelope unflavored gelatin
2 cups heavy cream
1/4 cup plus 2 Tb. Sugar
2” piece vanilla bean, split
grated zest of 1 lemon, optional
Butter 5 1/2-cup ramekins.
Pour gelatin on half-and-half. Stir to dissolve.
In medium-heavy saucepan, mix cream, sugar, vanilla bean and gelatin mixture.
Cook over medium heat, stirring constantly with wooden spoon, until the mixture begins to boil. (Don’t boil over pan!)
Cook until the mixture begins to thicken slightly, then remove the pan from heat and discard the bean.
Stir in lemon zest if desired.
Pour into ramekins, cover with plastic wrap and refrigerate until set (5 hours) or overnight/
To un-mold: run a knife around the sides of the ramekin. Place a serving plate on top and invert the plate. Or dip each mold quickly in hot water and then invert.
Serve with fresh fruit, shaved chocolate or make a caramel sauce..
Click to expand...
I only use heavy cream for the whole thing (no other % of dairy) and I only warm the cream, no boiling at all. There is just steam rising off the top and it's warm when I hold my hand over the pot. Maybe I have to cook it instead of just warming.
.
Click to expand...
What temperature are you getting the gelatin to before mixing with the cream?
.
Click to expand...
Generic said:
What temperature are you getting the gelatin to before mixing with the cream?
Click to expand...
I don't heat the gelatin, it's room temp.
.
Click to expand...
Okay, how the heck are you getting this to gel with no heat?
.
Click to expand...
Generic said:
Okay, how the heck are you getting this to gel with no heat?
Click to expand...
The cream is warm when it goes into the gelatin. I sprinkle the gelatin on water a big bowl. Pour the warm cream over, stir. It's worked fine so far. Sets up fine. No lumpy bits.
I followed a recipe.
 
Morticia said:
Generic said:
Morticia said:
Generic said:
Morticia said:
Silverspoon said:
Hmm, never had a problem getting panna cotta out of our lightly buttered ramekins. Usually a knife, run around the edge is enough to loosen it so it comes out when inverted. I rarely make panna cotta for the B+B but it is a frequent dessert for family during the summer. Perhaps mine is richer than yours and the extra fat helps to loosen it from the ramekin?
1/2 cup half-and-half
1 envelope unflavored gelatin
2 cups heavy cream
1/4 cup plus 2 Tb. Sugar
2” piece vanilla bean, split
grated zest of 1 lemon, optional
Butter 5 1/2-cup ramekins.
Pour gelatin on half-and-half. Stir to dissolve.
In medium-heavy saucepan, mix cream, sugar, vanilla bean and gelatin mixture.
Cook over medium heat, stirring constantly with wooden spoon, until the mixture begins to boil. (Don’t boil over pan!)
Cook until the mixture begins to thicken slightly, then remove the pan from heat and discard the bean.
Stir in lemon zest if desired.
Pour into ramekins, cover with plastic wrap and refrigerate until set (5 hours) or overnight/
To un-mold: run a knife around the sides of the ramekin. Place a serving plate on top and invert the plate. Or dip each mold quickly in hot water and then invert.
Serve with fresh fruit, shaved chocolate or make a caramel sauce..
Click to expand...
I only use heavy cream for the whole thing (no other % of dairy) and I only warm the cream, no boiling at all. There is just steam rising off the top and it's warm when I hold my hand over the pot. Maybe I have to cook it instead of just warming.
.
Click to expand...
What temperature are you getting the gelatin to before mixing with the cream?
.
Click to expand...
Generic said:
What temperature are you getting the gelatin to before mixing with the cream?
Click to expand...
I don't heat the gelatin, it's room temp.
.
Click to expand...
Okay, how the heck are you getting this to gel with no heat?
.
Click to expand...
Generic said:
Okay, how the heck are you getting this to gel with no heat?
Click to expand...
The cream is warm when it goes into the gelatin. I sprinkle the gelatin on water a big bowl. Pour the warm cream over, stir. It's worked fine so far. Sets up fine. No lumpy bits.
I followed a recipe.
.
Click to expand...
Just warm? Usually it's just below a boil. Glad it works. What do you serve in it's place for vegetarians?
 

Latest posts

Back
Top