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Thanks for posting Charlie, I just made this as I am very lazy with gelatin, hopefully it will encourage me to eat it more. I didn't measure anything so will be interesting to see how it turns out lol.
This is what I've found:
This article is a tour of many different ways of making panna cotta.
(You'll be amused/horrified to see a version that uses yoghurt and carrageenan instead of cream and gelatine - but that's not the one the writer recommends) http://www.guardian.co.uk/lifeandstyle/ ... anna-cotta
I tried the version that uses just cream (and sugar, vanilla and gelatin). It is very rich. Too rich - but still tasty.
Seems the perfect ratio of cream to milk is:
1/3 milk : 2/3 cream
Then add sugar and vanilla to taste, and enough gelatine to set the panna cotta with a wobble - not too solid.
This turned out really well for me. I'd happily eat this for breakfast everyday!