Cover and chill in the fridge for several hours or overnight until set.
They will keep well for several days.♥ Remove from the fridge a few minutes before serving, then turn them out on to plates.
When the cream is so good, I think a panna cotta needs nothing but the gelatine, a little sugar and perhaps a hint of vanilla.
I'll sometimes change the spice, adding, perhaps, a little cinnamon instead of vanilla, depending on what was served for the rest of the meal.
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It either wobbles too much, or doesn't wobble enough, or it just doesn't taste right or it is way too sweet.
Allow to sit for 5 minutes, to allow the gelatin to soften then add in the vanilla and gently heat the mixture over medium-low heat, whisking well to help the gelatin dissolve.
Keep an eye on it, as you don't want the mixture to boil as it will separate. We like to serve ours with mixed berries or diced up figs with a sprinkle of cinnamon.
This is my non-dairy coconutty take on a classic Italian dessert that I simply love.
Panna Cotta has always been a favourite dessert of mine, ever since I fell in love with it during a trip to Italy in my early twenties.
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