Too much Gelatin! I made this recipe for a reunion of exchange students to Italy and had to throw it all away. There was no way I could serve it to anyone who has had real panna cotta. While making this recipe, I thought 4 tsp of gelatin in 3 cups of liquid was WAY too much. I was right. It turned out like super-stiff jell-o. If you are looking for a smooth, creamy panna cotta, this is not the one
I can't believe I forgot to rate this. I first made this recipe for the 4th of July party that we had. It was so refreshing and just an overall great simple dessert. I really enjoyed the flavor. It is a keeper in our house.
I have made this recipe before, but using 3 cups of whipping cream instead. It is fast, easy, and the texture is ike velvet! I served mine with seasonal fruits. Using a vanilla bean is an option for a more "intense" flavour