Course: Dessert
Cuisine: Gluten-free, Italian, Paleo, Primal
Made properly, a panna cotta should be fragile and quivery in texture. This creamy dessert should collapse in on itself when you pierce the surface with your spoon, allowing the fruity sauce and slippery custard to mix and marry. If you like a stiffer panna cotta, feel free to increase the amount of gelatin.