To my palate, this is the perfect Panna Cotta. It is lightly set and lightly sweetened with a good balance between fat and lean dairy ingredients.
To develop this master recipe for panna cotta, I created a recipe grid that compares key ingredients across examples from 20+ respected cooks. As you might imagine, the key proportion of gelatin to total amount of liquid is all over the place in these examples. You should not be overtly aware that there is gelatin in this dessert when you are eating it. That aspect should be quite subtle.
This article includes tips & tricks for creating the most wonderul Panna Cotta imaginable, plus six inspired variations.