What makes panna cotta grainy?

Panna cotta can become grainy if the Gelatin is not properly dissolved or if it is overheated, causing it to clump. Additionally, if dairy ingredients like cream or milk are heated too quickly or at too high a temperature, they can curdle, leading to a grainy texture. Using poor-quality ingredients or not straining the mixture before setting can also contribute to this undesirable texture. To ensure smooth panna cotta, it’s essential to gently heat the mixture and thoroughly dissolve the gelatin.