Is panna cotta suppose to be that thick? I've only had panna cotta from a restaurant twice (both times from the same place bc I enjoyed it so much)--and it was much lighter and not nearly as dense. I guess I was expecting the same consistency. I did use the recommended amout of gelatin and I may cut it down next time to get the right consistency. I guess I was expecting a consistency more along the lines of creme brulee. Am I wrong on this? Thanks. Oh--and I made a pomergranate syrup to top the dessert off with--and I think that distracted me from the texture a bit.

Reviewed On: Feb. 8, 2010

Absolutely delicious! I actually made the mistake of using a 16oz bag of pasta for that amount of sauce--and it was still absolutely delicious! I sprinkled the dish with bread crumbs and the bf and I couldn't have had a more satisfying meal last night! Thanks!

Reviewed On: Jan. 6, 2010

Extraodinarily good--i brought it into my office and people couldn't get enough of. This will be my go to recipe for Chocolate chip cookies.

Reviewed On: Jun. 30, 2009