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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aeth15

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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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liammom

Cooking Level: Expert

Living In: Wakefield, Massachusetts, USA

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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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MikeandNancy

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Reviewed: Jun. 22, 2008

So easy and tastes so great. Got raved reviews! I made it with a raspberry sauce and it was sooo tasty. Great recipe for the hot summer.

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Angela

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2008

I made this for my dinner group this week. It was extremely tasty, though I wish I had read the recipe the night before and made it well ahead of time. Because of my lack of time planning, the panna cotta hadn't quite set fully. I served this in decorative glasses, so I didn't have to worry about getting the shape out of the ramekins (I don't own any ramekins). I made a rasperry puree sauce (bag of frozen rasperries, little sugar and vanilla, heated to just lower than room temperature) which I dabbed on top of each glass, and then drizzled a little fudge over the top. It was a huge hit.

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MANDIE722

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Norcross, Georgia, USA

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Reviewed: May 25, 2008

This is a great recipe, very rich and creamy. I avoid turn out troubles by serving it in wine glasses, it's very attractive that way too. I top it with a berry compote I make. I use frozen berries (a mix of blackberries, raspberries, and blueberries is my favorite), cook them down and mash them up a little, add sugar and lemon juice to taste and add just a touch of cream after they are off the heat to give them a great dark purple color. Looks very pretty on top of the white panna cotta in the wine glass.

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Amanda H.

Cooking Level: Expert

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Reviewed: May 23, 2008

this recipe is really easy to do and turns out great. Just a little sweet for my liking, so will reduce the sugar the next time i make it.

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Mel

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Reviewed: Apr. 2, 2008

This is very easy to make and delicious.

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cookingood

Cooking Level: Intermediate

Home Town: Redwood City, California, USA

Living In: Allen, Texas, USA

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Reviewed: Feb. 27, 2008

A little to sweet for me. Next time i make this I'm going to cut the sugar to about 1/3, maybe even 1/4. But after I added some grapefruit juice on top to cut through the sweetness, It was perfect!

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Sarsen

Cooking Level: Expert

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Reviewed: Feb. 27, 2008

I made this recipie for the first time for all my inlaws at a dinner party. It all went down really well, infact so well they were all figting over the last serve! (no dirty plates in my place!) Very Easy to prepare, just make sure you do it the night before and let cool completely before covering to put in the fridge.

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Kobe20

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Reviewed: Jan. 28, 2008

In school I had an italian project and i had to bring in an italian food. So i decided to do the Panna Cotta and it was delicious. I got so many compliments on it. I put choclate syrup and rasberries on them and it was finominal. So thank you Allrecipes.com for making my 8th grade italian project party a 100!

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Deirdre

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Reviewed: Jan. 26, 2008

Absolutely delicious, I highly recommend topping it with berry sauce. I followed the instructions exactly, and it set perfectly (which rarely happens for me). Great recipe!

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GradStudentGourmet

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 20, 2008

I made mine low-fat and sugar free. I used Splenda for all of the sugar but I only used about 2/3 of the amount asked for and it was plenty sweet. I substituted fat-free half and half for 3/4 of the cream and used the heavy cream for the rest. I also added 1/2 teaspoon of almond extract to add extra flavor. It was very delicious, very creamy and I didn't even notice the Splenda.

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JULIANNE0009

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Reviewed: Jan. 19, 2008

I made this at Christmas because I was looking for something new to try on my family members. They do not like desserts that aren't traditional with the holidays, but they all scarfed this stuff down! Super easy to make & very delicious. It will be a favorite in our house!

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esell915

Cooking Level: Expert

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Reviewed: Jan. 2, 2008

Perfect recipe. I did use 2 cups of heavy cream with 1/2 cup of half and half because this is what I had in the fridge. I also made mine in muffin tins which I greased with olive oil (did not affect the dessert even a little bit) and then I topped them with hot fudge. This recipe made 8 1/2 panna cottas for me in the muffin tins.

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Malina

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Dec. 31, 2007

Awesome recipe! I have used it several times over the last few weeks. For anyone having problems with the gelatine separating, I solved this by cooling the mixture down completely before pouring it into the ramekins. Just put it into a jug and keep it moving over iced water until it's cooled down to room temperature. The quicker you get it cooled, the quicker it will set - meaning less time for separation :)

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coinmaster

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Reviewed: Dec. 11, 2007

Good stuff, though I changed the recipe quite a bit. I used half and half instead of heavy cream, and I add 1-2 tbsp of baking cocoa powder to give it a chocolate flavor (it settles out though, so the top 1/4 inch or so is brown and has a strong rich chocolatey flavor and the rest has a subtle flavor)

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MO

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Reviewed: Dec. 6, 2007

try it with some nutella on top...yummo!!! :)

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chbnursing

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Reviewed: Nov. 24, 2007

I made this dessert today as a trial run for an Italian themed Christmas party I'm planning. Delicious and easy. I served it with the Italian biscotti from this site.

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