Reviewed: Apr. 27, 2007

Simply delicious! And easy to make. Smooth and creamy. This is a desert you could do a lot with. Springle coccoa on top, cover with berries, sweet chutney, nuts, chocolate sprinkles, etc.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Apr. 25, 2007

Easy to make, elegant to serve. Fantastic dessert recipe your family and friends will love!

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Luv2Cook

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Apr. 23, 2007

Excellent...and easy!

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patriotizm

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Reviewed: Apr. 23, 2007

WOW!! This is soooo easy and soooooo good!!!! We had it with strawberries on top YUMMMMMMY!! We also had it plain YUMMMMY!!! A definite keeper Thank you so much for this recipe!!!

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2007

I also had never tried Panna cotta until I made it but decided to give it a try since it sounded so good and was so easy to prepare. The only thing that was a bit off was that the gelatin did separate a bit from the cream when set. (but this was not even noticeable really) Am I so happy I decided to take this chance! This may easily turn into the dessert that may become a staple in my home. I made this for a group of guys who would not stop raving aobut it. Even my boyfriend who hates custard decided to give it a try and loved it! I topped it with fresh mangos which added a perfect balance to the creamy texture. I will try it with different extracts and topping next time as well.

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kturner120

Living In: Medford, Massachusetts, USA

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Reviewed: Apr. 12, 2007

This was very creamy. I am going to try adding lemon extract next time.

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GILSDORF

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 31, 2007

I made this recipe as-is, and served with mixed fruits (strawberries, raspberries, and blackberries) on top. To get them out of the glass ramekins, I dipped them into warm water for just a few seconds, ran a knife around the edge, and turned them upside down on the plate. Beautiful presentation, sure to impress your guests - it did mine! I think next time I will use lemon extract in the custard instead of the vanilla for a different flavor; I see endless flexibility with this recipe!

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GYPZYE

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Reviewed: Mar. 20, 2007

Rich, wonderful, and delicious. I really loved this recipe.

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Nonna

Living In: Houston, Texas, USA

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Reviewed: Mar. 4, 2007

Excellent! Served with hot fudge and sprinkled with sifted powdered sugar. It looked elegant and tasted great.

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phillyfitz

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Reviewed: Feb. 27, 2007

Wonderful! Both the texture and tast were perfect and my guests raved. I served it with pureed passion fruit- a tart fruit went really well with it as it's rather sweet. I will certainly make this again!

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Eliza

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Feb. 17, 2007

This was wonderful, and so easy. I did add a little extra milk and cut back on the cream a bit to make up for it and the texture was perfect. Yummy.

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Molly

Cooking Level: Intermediate

Living In: Forestville, California, USA

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Reviewed: Feb. 10, 2007

I saw this on Top Chef, and decided to give it a try. I made it with Rum instead of the vanilla. Served it with some pureed raspberries with lemon juice as a sauce. We loved it!

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mstrapper03

Cooking Level: Intermediate

Home Town: Fox River Grove, Illinois, USA

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Reviewed: Feb. 5, 2007

It is so rich that a small serving is plenty. I topped with fresh strawberries. Overall very good dessert.

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Helen

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 29, 2007

This was so good and so easy to make! I made a strawberry compote for the topping and topped that off with a fresh strawberry. It was just wonderful. I will make this again for sure.

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Lynnda

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Reviewed: Jan. 28, 2007

I followed this recipe exactly; WOW! It was just fantastic! It was creamy and had a wonderful vanilla flavor to it! I will probably use a little less sugar next time, perhaps a 1/3 of a cup. Otherwise, this recipe is definitely in my permanent list of desserts. It was incredibly easy and incredibly quick, and the end results were both satisfying and yummy! You can't go wrong with this recipe. I finished the panna cotta off with a raspberry preserve/water mixture and spread the sauce over it. My family was impressed! I will take the advice of some of the other reviewers as well and use real whole vanilla beans next time for an even more impressive presentation!

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Baker Boy

Cooking Level: Beginning

Living In: San Francisco, California, USA

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Reviewed: Jan. 2, 2007

Easy prepare the night before dessert. Looks great for guests on presentation too. My favorite topping thus far is frozen black & rasp- berries.

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Elisa Sue

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Mishawaka, Indiana, USA

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Reviewed: Jan. 1, 2007

Soo good and easy to make!

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A.Grier

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Reviewed: Nov. 18, 2006

I will be making this again. So good and creamy, great even without the berries. Awesome dessert, I made this for my children's teachers for the thanksgiving holiday along with the spinach artichoke lasagna and chicken parmigiana (all from this website). I got rave rewiews on the whole menu.

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gracie&gabrielsmommy

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

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Reviewed: Oct. 25, 2006

Excellent recipe - thanks for submitting it. I've been using it for months now and I haven't found one person who doesn't absolutely love it! I serve it with fresh strawberries tossed and marinated briefly in a bit of brown sugar and grand marnier.

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