Reviewed: May 18, 2011

I loved the taste this came out with but the consitancy of the panna cotta was a little less firm than I like.

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1 user found this review helpful

Reviewer:

amandafay2005

Cooking Level: Intermediate

Home Town: Rialto, California, USA

Living In: Temecula, California, USA

Reviewed: Nov. 12, 2010

Love this easy recipe! I used a whole vanilla bean instead of the vanilla extract (softened bean in the milk, then scraped out the seeds & cooked it over low heat longer). It was a hit at our dinner party -- even guests on a diet couldn't resist gobbling their's all up!

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3 users found this review helpful

Reviewer:

designingstuff

Reviewed: Jul. 29, 2010

I followed another reviewer's advice, and used parfait glasses. I was glad I did - because the leftover amount I put in a ramekin did not un-mold easily, and the parfait glasses looked much prettier! I had lots of leftover strawberry sauce, which was delicious on top of vanilla ice cream.

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Reviewer:

Sue G.

Reviewed: Feb. 9, 2010

delicious! I served this for dessert at our family New Year's dinner, it was very well received.

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2 users found this review helpful

Reviewer:

CHERRYBAJULA

Cooking Level: Expert

Home Town: Perth, Ontario, Canada

Living In: Mississauga, Ontario, Canada

Reviewed: Oct. 11, 2009

Perfectly smooth, creamy result. Recipe is a keeper!

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Reviewer:

mayura

Cooking Level: Intermediate

Reviewed: Aug. 19, 2009

This was my first time making panna cotta and it was a complete success with this recipe! I absolutely loved the milky taste of it!

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Reviewer:

Angel

Reviewed: Aug. 7, 2009

I'm italian, I live in italy and this is the dessert I make everytime I have no time to do something more complicate! It's very easy and everyone love it! In season I use strawberry like this recipe, when they are expensive, I use maple syrup or melted chocolate! If you want a chocolate version, you can add some dark chocolate to the cream and make it melting with gelatin.

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16 users found this review helpful

Reviewer:

Anna G.

Cooking Level: Intermediate

Living In: Verona, Veneto , Italy

Reviewed: Jun. 29, 2009

Super super easy to make. I've made it twice already, and both times it was fabulous. The second time however, I used my teflon coated muffin pan. They slid right off without having to dip it in hot water or cutting around the edge. It just takes some work to get the panna cotta right side up (meaning smaller side up).

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9 users found this review helpful

Reviewer:

swcheng15

Reviewed: Apr. 17, 2009

very good! i used a little different sauce with it. i simply put some frozen strawberrys, milk, and heavy creme into a blender and liquified them. I made the Panna Cotta in wine glasses and poured the sauce into shot glasses. It looked as great as it tasted and was so much easier than trying to separate them. I would recomend this to anyone with only one downside. That being that it isn't something you can make on short notice or because you are "craving it." It takes quite a while to set up (at least 4 hours, but overnite is best) but if you are planning a desert for the following evening, it preps quick and is very easy.

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14 users found this review helpful