This was my third attempt at Panna Cotta. I nearly posted the lovely Vanilla Bean and the Lemon that I made this past spring. Something was holding me back. Although those other recipes were far easier than this one, there was something slightly off with the consistency. What I am finding with the other two recipes is that they are perfect texture after about four hours, the problem is that if they sit overnight they continue to gel and become more the texture of jello, any longer and you have Knox Blocks. It seems that powdered gelatin just keeps getting more solid. A few weeks after this experience I still had two draft posts sitting in my inbox when I came across a blog article called "Perfecting Panna Cotta". If you are ever planning on making Panna Cotta, even this recipe I recommend you read the article first. I knew right away that I needed to delete those other two posts and try again. Then I promptly forgot all about it, until I saw a great recipe for Blackberry Panna Cotta. I started thinking about all my berry options and decided to go with Lingonberry. Unlike powdered gelatin, sheet gelatin takes some time to set up. I was really worried about these when I tried them after 6 hours as they were more the consistency of mousse, but had I read the instructions more carefully I would have realized they need to set up for a full 24 hours. At 24 hours they were perfect, I then held out and tried one each day for the five days following. Day five they were still perfect. They are really light and not very sweet, the perfect thing after a big meal. If you like things a little more on the sweet side I recommend adding an extra 1/4 cup of sugar, but if you like the tart natural flavor of the berries follow the recipe as posted. Also, don't miss the fun blog photo out takes after the recipe.
