The Best Panna Cotta You Will Ever Have

A very flavorful fresh Panna Cotta. The recipe was quick & easy to make! The only thing I would try different is add more gelatin. It could have been firmer, perhaps it is a difference in gelatin brands. I used Knox. When I topped it with the blueberry sauce, it fell. I will double the gelatin the recipe calls for next time. For simplicity, pie filling could be used for the sauce. I enjoyed this recipe. It was a nice change & could make an elegant finish to a meal.

I made this recipe for clients at a treatment facility and we all enjoyed it!

I've made panna cotta so many times I've lost count, and this is a particularly good recipe. I've made it flavored (chocolate, lemon, coffee, etc) and I've made it without buttermilk. This is the best. Doesn't matter if it's a simple meal in the summer or something more heavy and time consuming in the winter, this dessert works great - and I've never had anyone who said they didn't like it. So easy! So delicious! So perfect!

I’m pretty sure that I made this last year and it came out great.However I made it twice already the last couple weeks and it came out very liquidly. One thing I did do was make my own buttermilk which consisted of 1 cup of milk and 1 tablespoon of lemon juice I’m wondering if that’s why it’s not setting correctly. I changed the recipe for four servings so I’m only using 3/4 teaspoon of the gelatin I wish that when you broke down the recipe that it would also break down the in the directions as well.

I loved slightly tangy flavor (thanks to buttermilk) and soft consistency. Topped it with warm raspberry coulis (frozen raspberries and sugar on the stovetop for 5 min) and it was heavenly!!! The only thing I did differently is not wait 20 min for cream-gelatin mixture to cool. I don't think it makes a difference. Next time, I will melt gelatin prior to putting it in cream - this would mean less stirring and reducing risk of clumps.