Ok, a silly question. Can gelatin go bad? Lately, using a couple of tried and true Panna Cotta recipes, all or parts of them are not gelatinizing. Same ingredients; same quantities; same procedures. In one of them, for instance, a middle layer that's supposed to be a coffee-flavored gelee, barely thickens. I had never tought so, but can gelatin lose its strength? I've been using powdered, rather than sheets, if that makes a difference. If it's not the gelatin, per se, I'm open to other suggestions as to what might be the problem.