Heavy whipping cream vs. regular whipping cream for panna cotta
The title is pretty self-explanatory, but I accidentally bought whipping cream instead of heavy whipping cream, and I’m wondering if it would be OK to use that instead of the heavy stuff. I’ve heard you can put more gelatin in to compensate for the lack of creaminess. Thoughts? Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude