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. Â 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. Â Dissolving in a bit of boiling water first ensures a very smooooooooth panacotta!
Sarah, The Healthy Home Economist
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.