Searching For Panna Cotta

I've only ever made panna cotta with Giada DeLaurentis' recipe that uses honey as the sweetener. It's very good, but I wanted something new so I decided to try a version in the Bon Appetit dessert cookbook Raelene got for her birthday.




The BA method of incorporating the gelatin was much more convoluted methodologically speaking and without having samples of both panna cottas right in front of me I can't really tell any difference in outcome as far as texture is concered.




The BA panna cotta had a very subtle/weak taste and really depended on the berries. This may make it compliment the berry compote with which it is paired in the book but it only added texture and not flavor to the fresh berries. Not inspiring, so the search continues.

- jmb