I think I once read that this is one of the great oddities of science, or maybe it just doesn't make sense. Whereas it's heat that causes things to expand — think of that pot of soup that boiled over.
It's the expansion from freezing and then the collapse and shrinkage from defrosting that causes problems with food, as delicate cell walls are ruptured and burst and this causes things to split, or rupture when they are defrosted. Think of the liquid that comes out of defrosted prawns or scallops ones that haven't been soaked in water in the first place to add weight and make more profit for the exporter.
On the other hand, it's believed that freezing paua and calamari helps to tenderise them as the cell wall breakdown loosens the flesh. However, foods that are very fine and delicate themselves a tarakihi fillet or a whole strawberry will suffer when frozen. A tub of soup or some bacon rashers are fine as the former is a puree or mixture of textures which won't show signs of breaking down when frozen, and the latter is so fatty that it simply doesn't go completely rigid when frozen.
The porky meaty bits will a little of course and probably leak some water when defrosted , but the fat protects itself and no water is leaked from that. Alcohol and sugars are components that are less affected by freezing — remember the bottle of vodka you used to keep in the back of the freezer that never actually froze? Through chemical reactions, sugar in its various guises such as granulated, glucose or honey, and alcohol prevent ice crystals forming which means when products are brought back to room temperature they don't break apart.
Using these in recipes therefore will mean less damage to the finished dish. Depending on the panna cotta recipe you use, most will be fine to freeze and defrost — but you should check a small batch of them first, and you must always defrost on a tray in the fridge, slowly and gently.
If you were to defrost them out on your bench in summer heat you're likely to kick off a mild case of food poisoning, so make sure you have enough time to do it properly, ideally overnight. Milk and cream with high fat content will help keep your panna cotta looking good when defrosted, and the type of sugar you use will also have an impact.
I sometimes make a panna cotta that includes condensed milk which should work well for freezing, but adding some glucose to your mixture will help, as it doesn't really sweeten it too much but keeps things smooth.
Mixing bowl. Plastic wrap. Electric mixer. Loaf pan. Tall glass. Frozen Panna Cotta Ice, ice, baby! Play Pause. Total time: 30 minutes. When combined, stir in jam. Using the handle of a wooden spoon create a hole and fill it with strawberry coulis, then fill the glass with the remaining panna cotta mixture.
This ensures you only need to take out what you need when you come to defrost it. Label and Freeze The last step is to label your panna cotta before transferring it to the freezer.
Write the date that you prepared it, as well as the use-by date. Remember, you can freeze panna cotta for around two months. You can then defrost them all at once and decorate your desserts before serving. After adding your mixture to the ramekin, place it in the freezer for around thirty minutes and this will speed the process up before serving. Defrost Slowly — You need to be careful when defrosting your panna cotta. We tell you how to defrost panna cotta safely below.
You can freeze panna cotta for around 2 months. Can You Refreeze Panna Cotta?
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