Hello everyone. Last week we were discussing options for the advanced higher chemistry investigations(this story does actually get round to baking so don't loose interest based on the word chemistry) and there was one investigation that I liked the sound of. It studies the liesegang phenomenon where two chemicals combine to create rings like this. My teacher was kind of trying to talk me out of it by saying that it's really hard to get the chemicals to the right consistency for it to occur. She described it to be like baking panna cotta. So I decided that I'd make some over the weekend and if it was a success I'd pick it for my project.
I used this recipe from BBC Food. And they turned out great. There was a bit of a skin that sets over the top which made it look a bit dodgy but as most panna cotta is upturned it's not something I've ever seen. It didn't affect the taste at all but if anyone has any tips to stop it from doing that then please let me know!
250ml double cream
1 vanilla pod
3 gelatine leaves
1. Soak the gelatine leaves in cold water to soften them.
2. Combine the milk, double cream and sugar in the pan.
3. Split the vanilla pod and scrape out the seeds then add both the seeds and the pod to the pan.
4. Bring to a simmer over the slow heat.
5. Remove from the heat and remove the vanilla pod.
6. Stir in the gelatine leaves until they dissolve.
7. Divide between ramekins and leave to set for a few hours.
I'm actually so happy with how they turned out. Most of the time my family always slag off my baking(but then continue to eat it anyway) but with this everyone was actually very positive! I can't believe it! I'm also now feeling very confident about this experiment!