Panna Cotta

The most common cause is too little gelatin or gelatin that wasn't properly bloomed. Always bloom sheet or powdered gelatin in cold water first, then add it to warm (not boiling) cream — boiling destroys its setting power. The ratio matters: approximately 2g of gelatin per 100ml of liquid gives a soft set. Also make sure it chills for at least 4 hours.

Yes. Replace gelatin with agar-agar at a ratio of about 0.8–1g agar per 100ml liquid (less than you'd expect — agar sets firmer). Dissolve the agar directly in cold cream, bring to a boil while stirring, simmer 1–2 minutes, then pour into moulds. Agar sets at room temperature and produces a slightly firmer, less creamy texture than gelatin.

Run a thin knife around the edge of the mould to break the seal. Then briefly dip the outside of the mould in hot water (5–7 seconds) — this slightly melts the edge and lets it release. Place a plate on top and invert with a quick confident motion. If it doesn't release, another 3 seconds in hot water usually does it.

Caramel sauce, chocolate ganache, honey with nuts, mango or passion fruit coulis, espresso syrup, or simply fresh berries without any sauce at all. The panna cotta's neutral creaminess makes it a perfect base for almost any topping with some sweetness or acidity.

With milk alone it will be much less rich and set looser — use a touch more gelatin. A 50/50 mix of cream and milk is a good compromise: lighter but still creamy. Coconut milk (full-fat, from a can) works beautifully — it gives a slightly tropical flavour and a silky texture almost identical to dairy panna cotta.