Panna Cotta: The Gelatin Ratio

Panna cotta is a cream pudding set with just enough gelatin to barely hold its shape — the texture should wobble, not bounce. Beverly made a savoury potato chip panna cotta. The home rule of thumb: use about 2 grams of gelatin per 250 ml of cream. Bloom the gelatin in cold water first, then stir into warm sweetened cream off the heat (never boil — the gelatin loses its setting power). For an infused flavour like potato chip, steep the chips in warm cream for 15 minutes, strain, then add gelatin. Pour into ramekins and chill at least four hours before unmoulding.