The few times I have eaten panna cotta I was not impressed.  I had only tried it when I lived in Europe at cafes or cafeterias and it always tasted like milk flavored Jello.  I don’t like Jello and I certainly don’t like it when it tastes like bland ole skim milk.  But I know so many people who love it and rave about it.

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I waited a while to make this so my peaches were a little sorry looking but they tasted great

I was watching an episode of Master Chef where one of the challenges was to make panna cotta.  They made it sound like it was so hard to master and make.  I kept thinking to myself… isn’t it just milk flavored jello??

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The recipe I used called for proofing the gelatin in the milk. All that means is you let the gelatin sit in milk for a few minutes.

So I decided to find out for myself how hard it was to make.  I cut up the stone fruit and added some Grand Marnier for a little extra oompf.  I figured if the panna cotta came out shit at least there would be the yummy fruit at the bottom to redeem it.

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Kind of reminds me of those yogurts that have the fruit at the bottom… but better.

I followed the instructions for the panna cotta and the verdict was that it is SUPER EASY!!!  Just goes to show, don’t believe everything you see on TV.  It is also so incredibly delicious.  I don’t know what the problem was with the panna cotta I ate in Europe (where you’d think it would be awesome) but I’m now officially a panna cotta fan.  It is so creamy and sweet and tastes like a delicate custard, not Jello.  I shared these with my friends and housemates and everyone agreed that it was amazing.


Delightful Recipe

Adapted from Giada De Laurentiis


  • 1 cup of whole milk
  • 1 Tablespoon of gelatin
  • 3 cups of whipping cream
  • 1/3 cup of honey
  • 1 Tablespoon of sugar
  • pinch of salt
  • 3 small plums and 2 small peaches or some other combo of stone fruit
  • 3 Tablespoons of Grand Marnier
  • Halve, pit and peel stone fruit.  Chop into medium size chunks and reserve a few nice slices for garnish.
  • Put stone fruit in a bowl and stir in Grand Marnier.  Set aside.
  • Place the 1 cup of whole milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
  • Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
  • Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes.
  • Remove from the heat.
  • Put a generous Tablespoon of fruit into the bottom of 6 glasses.  Pour the cream mixture over top so that they are 1/2 full or the mixture is evenly divided. Cool slightly.
  • Refrigerate until set, at least 6 hours.
  • To serve, remove from fridge and top with reserved fruit for garnish.

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