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2

It depends. If your current “sweet spot” percentage gives you a panna cotta that’s sturdy enough to hold up on its own, so that you can make clean “cuts” with your spoon, you are fine also in larger shapes. If your preferred ratio is rather soft and creamy, so that the upside-down servings sag significantly, go up. Of course it won’t be as creamy and melty ...


0

Yes. I would suggest you calculate the percent of gelatin that you use; that is, to the entire liquid mixture. Then, for a larger batch plug in your percentage and use that new amount.


2

I believe the different layers are milk as one layer and cream as the other. I have overcome the problem by waiting for the mixture to start setting, then giving it a good stir, BEFORE pouring it into already chilled moulds. This then enables it to fully set before the mixture has time to separate. I chill the moulds in the freezer so that they are really ...


3

I have a 4.5l kitchen aid, the most cream I have ever whipped in it was 1l. The limitation is the wire whisk, you don't want so much that the level gets above the level at which the whisk can contact it, as then it won't whip effectively. Too much also will get messy, getting all over the rotating parts.


3

Your title and your question body are somewhat different. Until now, answers seem to have been directed at the title. In fact, whipping cream with a gas siphon is a thing. Your idea is known, and widely used. You can buy whipping siphons with rechargeable cartridges for the home kitchen, and these sprays of "whipped cream" you get in the supermarket are ...


5

No, because the bottle would explode off the Soda Stream, spraying cream and foam all over your kitchen. Per the Soda Stream FAQ: No. Only water should be carbonated in the SodaStream Sparkling Water Maker. You risk damaging your Sparkling Water Maker, not to mention making a big fizzy mess! The money-back guarantee and the warranty are both invalidated ...


0

I have done with heated and not heated cream. No difference in the end result. I found this out when I forgot to heat the cream one time I made it.


4

You could probably make a foam. But a foam does not whipped make. Sodastreams use carbon dioxide wheras most cream whippers (which work pretty much exactly like a sodastream on the technical side) use nitrous oxide. One issue is that carbon dioxide reacts with water to form acid so your whipped cream will be slightly sour. Another is that carbon dioxide ...


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