The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 3, 2009
Absolutely amazing!
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Photo by Savitri

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 30, 2009
Awesome and easy!!! Used my silicon muffin containers and they came out perfect!!! Everyone enjoyed it and asked for me to make it again!!! Thank you for the recipe!!!
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Photo by Shawna

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 26, 2009
This was very tasty and easy, however I substituted the milk and heavy cream with fat free half and half as other reviewers suggested and it did not set probably. It would not hold its form even after an entire day in the fridge.
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Cooking Level: Beginning

Home Town: Camden, New York, USA
Living In: Schenectady, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 24, 2009
I am a little confused by the people giving tips for getting the panna cotta out of the ramekin. Every time I've been served panna cotta (in the States AND in Italy), its been served in the ramekin, just like creme brulee. I like to make the ramekin part of the presentation, rather than risk damaging the "look" of the dessert. I guess this only works if you have "pretty" ramekins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 4, 2009
Sinfully delicious!! I added 1/4 tsp of almond extract and served it with a sauce of mixed raspberries, blueberries and blackberries.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 25, 2009
I have made this several times & it turns out AWESOME! Usually I use the 2 cup container of whipping cream & add enough milk to makeup 2 1/2 cups. I use whatever milk I have on hand for the gelatin. I use wine goblets & make 4 servings (just 2 of us). I've used the chocolate sauce (with suggested alterations) from this site & frozen raspberries. No fail recipe. It's so much better than store bought!
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Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 13, 2009
Very good. Didn't change a thing in the recipe. Made it for a dinner party and it was a hit.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 21, 2008
Delicious. Wonderful with fresh raspberries on top. I makes this often. I recommend.
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Photo by Jennifer B.

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 18, 2008
In addition to the vanilla extract, I added half of a vanilla bean… Absolutely wonderful! I made it for my family for Thanksgiving & it went over very well, even the kids liked it. A week later I tripled the recipe for an Italian themed party... a little soft but still very delicious! Also, just another cooling tip: I thoroughly washed a plastic milk jug and didn’t incorporate ice. I kept it ambient, shaking occasionally until it became room temp and then poured it into ramekins.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 29, 2008
Absolutely DELICIOUS! My only problem is where a previous reviewer (coinmaster) suggests: "Just put it into a jug and keep it moving over iced water until it's cooled down to room temperature." DO NOT pour it into a glass jug. Trust me on this. My glass jug exploded in the ice and I had a HUGE mess to deal with. Never, ever (and I had forgotten this) use heat with glass and ice. Bad combination. I re-made it after an hour-long clean up and another trip to the grocery store ... this time I cooled it in the saucepan that was immersed in a large bowl of ice cold water.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 25, 2008
YUMMY! i had mine with honey and walnuts and it tasted just like my favorite panna cotta from an italian restaurant. but of course, this wasn't as painful on the pocket. awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Nov. 9, 2008
I've never had Panna Cotta before, but I was very impressed with this recipe. My only problem was with how sweet it is. I'll be cutting the sugar back next time. Edit; I'm going to have to up my rating to 5 stars. On the first day after refrigeration the panna cotta is extremely sweet. However, if you let it sit covered for another day or two (covered) in the fridge the sweetness goes way down and the texture gets much better. It just needs time to settle.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 1, 2008
For those of us with Diabetes,use the Splenda and if you are a chocolate fiend like me, add some bitter-sweet chocolate and use the raspberries as a topping. You can also use 1/2 tsp almond extract and 1 tsp vanilla extract. Made it one time using 1/2 tsp coconut extract, 1/2 tsp rum extract and 1/2 tsp vanilla extract. Topped it with a mixture of kiwis and mango with a dash of honey and some lime juice to make a syrup. Chef Dave
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Cooking Level: Professional

Home Town: Butler, Pennsylvania, USA
Living In: Katy, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 22, 2008
Too much gelatin- it was like jello. Maybe 2 and 1/2 tsps of gelatin would be enough, instead of 1 tbsp. Also, follow what others have said - do reduce the sugar. I used the reduced amount of 1/3 cup and it was still sweet enough. Also I can't understand how another user used 'fat free half and half' <- I've never heard of that! Also, I used regular half and half for this recipe. I'd advise with the good old heavy cream. It's an indulgence, but it definitely delivers that creamy aroma that even half and half can't give.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 5, 2008
I made this the first time with an open packet of gelatin that was 1tsp short of the entire amount. I served in a decorative dish with strawberries and blueberries since it was more like custard pudding, DeLLLLLLISH ! I have since made with with correct amount of gelatin but still like it better my first way. Have made it many times now as a pudding.
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Photo by myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA
Living In: Key West, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 28, 2008
It was all right. It was too sweet for me, and something was missing. It didn't taste like the panna cotta I've had in Italy.
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Photo by Michelle

Cooking Level: Beginning

Living In: Honolulu, Hawaii, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 23, 2008
I couldn't find heavy cream so I used milk. It still come out great. I made this over xmas for the family and everyone love it, especially the kids. However, iIt was a bit too sweet for my liking. Next time, I'll use less sugar.
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JBB

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 18, 2008
This used to be my favorite dessert to order at the Macaroni Grill, until they took it off the menu. Now I make it at home. Made this version and added hot fudge sauce on top. This is very good with fresh raspberries and fudge sauce. My company loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 13, 2008
Brought to a brunch and everyone loved them. I followed recipe directions closely, only I used a special type of vanilla extract called "crush," which has those little vanilla bean flecks in it. I divided the mixture into 24 mini nonstick pastry tins.. The next morning, I turned them out onto a platter (with minimal help from running a butter knife part-way around the edges). I topped them with fresh raspberries & blackberries. Super Delicious!
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Photo by liammom

Cooking Level: Expert

Living In: Wakefield, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 24, 2008
Worked very well for us - made it for an Italian visitor, and he devoured the extra one that we had made. We put a layer of crystallized ginger in the bottom of each mold, and served them with slices of pear poached in port. We were able to set them quickly (an hour or so) by putting them in the refrigerator in a tray of crushed ice.
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