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A recent dessert recipe and video tutorial showed you how to make homemade panna cotta.
We absolutely love this recipe in my home! It’s amazing that something so delicious can literally take less than 5 minutes to make!
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 is delicious served with seasonally ripe nectarines and peaches!
Serving Suggestion 2
Panna cotta is fabulous with mango chunks as well!
Serving Suggestion 3
Serve panna cotta with some crushed, raw nuts sprinkled on top. The photo shows pecans, but you could use almonds, brazil nuts, walnuts, cashews, or any mixture you choose.
Smoothest Results
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 smooth result!
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 🙂