2
votes
1answer
888 views

Beating eggs & sugar when making gelato

I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk mixture - until "it thickens enough to ...
1
vote
2answers
4k views

How to prevent separation/layers in panna cotta?

I recently discovered how easy it is to make panna cotta via a recipe by Mark Bittman. The only problem I found was that my panna cotta started to visibly separate into two distinct layers after a ...
6
votes
1answer
4k views

What is the maximum temperature at which cream will still whip successfully?

I recently tried to whip warm cream and was surprised to find out that it would not hold air. After some limited research, I have discovered that in order for the fat in cream to form the matrix and ...
8
votes
4answers
3k views

Tiramisu tips tricks and variants

Tiramisu is a well-known dessert based on mascarpone and coffee, and I love it :) What are tips to have a compact mousse instead of a soft/liquid cream? Do you have any special derivative from ...