By: Therese Bunton
I’m cooking this recipe again but this time for 30 people any tips or could I just multiply everything x 8
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/panna-cotta/comment-page-2/#comment-730744">Rebecca chang</a>.
It’s usually a 1:1 ratio vanilla extract:vanilla bean paste.
By: Rebecca chang
I have vanilla bean paste and like the look of the dark speckles in the Panna Cotta. Can you recommend the amount of paste to use versus vanilla extract?
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/panna-cotta/comment-page-2/#comment-721451">Elise Manning</a>.
Yes that would be just fine. It should keep well for about 1 week.
By: Elise Manning
can I make the rasberry sauce ahead of time and keep in fridge?
By: Lisa
In reply to <a href="https://www.cookingclassy.com/panna-cotta/comment-page-1/#comment-634264">A.r</a>.
Yes. I have a recipe to soak gelatin in milk. It works just fine.
By: Rebecca
Making this recipe now but I didn't catch that the serving size adjuster doesn't change the ingredients in the ml/g so I ended up making the full recipe instead of half!
By: Jaime
This recipe was perfect. The panna cotta was just the right consistency, not too firm and not too liquidy. I usually decrease the sugar in recipes because they're too sweet but I followed this recipe exactly as written and it was just the right amount of sugar too. My first time making panna cotta and it was so easy! I'll definitely be making it again.
By: Rhonda
Excellent recipe - thank you! Instructions are easy to follow, texture and flavor was spot on. It will certainly be my go-to base recipe for panna cotta now. I made a caramel sauce that I used in the bottom of a stemless wine glass, chilled it while I was making the panna cotta, then poured it on top of the chilled caramel and refrigerated for 4+ hours. Many variations swirling in my head now!
By: Emilian
This was delicious, easy, and impressive. Definitely let it set in the fridge for at least four hours for the best texture.
