As a follow-up to this recipe, I am posting a few pictures of how we enjoy panna cotta in our home. I hope you try making it very soon if you haven’t already. Please post your own serving ideas in the comments section. I would love to get more ideas for how to enjoy this fabulous and healthy dessert! I must confess that I actually eat it for breakfast sometimes!
Panna Cotta Serving Suggestion 1
Panna Cotta Serving Suggestion 2
Panna Cotta Serving Suggestion 3
One more thing .. I have found it easiest to dissolve the plain, unflavored gelatin in a bit of boiling water before stirring it into the cream. I had no luck dissolving it directly in warmed cream as Maureen showed in the videoblog without ending up with little lumps of gelatin in the final dish. Dissolving in a bit of boiling water first ensures a very smooooooooth panacotta!
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
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Perhaps you are using too much gelatin. Too much gelatin will make it rubbery, no doubt. Try using about half the gelatin and it should be more pudding like.
I made this once right after seeing the video. I too had trouble with the gelatin not dissolving easily but I kept stirring until there were very few lumps. The end result was very disappointing though – it was very firm and rubbery. Not at all creamy. We couldn't eat it and wasted all that cream. It looked so good on the video, but I am afraid to try it again and waste more money. Any ideas on what I did wrong?
Oooh! Great idea! And if someone is avoiding all disaccharides (double sugars – sucanat is one) due to following the GAPS diet, then you can substitute date sugar!
I like it with just a bit of rapadura sprinkled on top! It is kind of like creme brulee 🙂