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!
Serving Ideas for Panna Cotta (Traditional Italian Dessert)
Sarah Pope has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.
She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.
Her mission 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.
Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.
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I like it with just a bit of rapadura sprinkled on top! It is kind of like creme brulee 🙂
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 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?
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.