Gelatine Ratios for the Wobble

For panna cotta, the goal is a set that trembles seductively when nudged - firm enough to hold its shape but soft enough to melt on the tongue. The ratio of roughly 1½ sheets of leaf gelatine (or 1 teaspoon powdered) per 300ml of liquid creates this ideal texture. Always bloom leaf gelatine in cold water first, then squeeze out excess water before adding to warm (never boiling) liquid.