tag:blogger.com,1999:blog-34032825.post8164253234942836944..comments2024-03-22T18:36:04.971+11:00Comments on DELICIOUS BITES: very berry jamJillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-34032825.post-51371301284566653462018-09-21T14:16:58.942+10:002018-09-21T14:16:58.942+10:00The book unexpectedly arrived today and I checked ...The book unexpectedly arrived today and I checked the pannacotta lamington recipe. It uses 2 leaves of titanium strength gelatine just in case you decide to make them.Jillian Leiboffhttps://www.blogger.com/profile/09021716947712252732noreply@blogger.comtag:blogger.com,1999:blog-34032825.post-33615503197162379102018-09-20T17:38:33.908+10:002018-09-20T17:38:33.908+10:00You have "Sweet" and will soon have &quo...You have "Sweet" and will soon have "Flour & Stone". Your recipe posts will make me deliriously happy!Thank you for the information re Jam Making. I think I will keep buying it.<br />Regards,<br />AngelaAngelahttps://www.blogger.com/profile/02562386940084493089noreply@blogger.comtag:blogger.com,1999:blog-34032825.post-30372776360806948652018-09-20T07:30:45.481+10:002018-09-20T07:30:45.481+10:00If you do decide to try making jam, I suggest inve...If you do decide to try making jam, I suggest investing in a thermometer to test for setting point. Once you've used it a few times you start to tell when the jam is close to ready by the way it looks. I can't tell you how many times I made inedible fruit toffee when I first starting making jam. Under cooked is way better than overcooked.<br /><br />AS for the pannacotta lamingtons, I would think titanium at a pinch. I'm not convinced the gelatine is needed though, so next time I make the cake I'm just going to make a dairy based syrup to douse the cake. The raspberry jam on top of the gelatine infused cake makes for an accident waiting to happen. btw, I've ordered the Flour and Stone cookbook and I'm eagerly awaiting it's arrival. Jillian Leiboffhttps://www.blogger.com/profile/09021716947712252732noreply@blogger.comtag:blogger.com,1999:blog-34032825.post-24572200654952518722018-09-20T05:58:18.499+10:002018-09-20T05:58:18.499+10:00I was excited to read you are re-working your pann...I was excited to read you are re-working your pannacotta cake. After browsing your recipe index, this cake is top of my list. I have Flour & Stone's recipe but it does not say what type of gelatine leaves to use to set the pannacotta - gold, silver or titanium??? Other recipes all vary in quantity of ingredients therefore I have passed on making it.<br />Your jam-making is inspiring. Jam is one of those things I have never thought of making as it is so convenient to buy. This post might just have convinced me to try. Thank you!<br />Angelahttps://www.blogger.com/profile/02562386940084493089noreply@blogger.com