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Panna Cotta with Fresh Berries Recipe

Panna Cotta with Fresh Berries

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (104)

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Average Rating:

Total Reviews: 104

Showing 51-60 of 104

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  • on October 18, 2006

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    This recipe was SO easy and made such a great impression on my dinner guests. Very versitale too. I use this recipe year-round: in the summer at BBQs, in the winter (I just replace the berries with a sprig of any kind of mint, etc. It's wonderful, quick and easy.

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  • on October 15, 2006

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    I love the easy recipes Giada presents.

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  • on July 14, 2006

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    First of all, I got this recipe out of Giada's cookbook (Everyday Italian and the picture of the Panna Cotta in the book just looked radiant! I couldn't get it outta my head, so I went ahead and made it. I was surprised at how easy it was to prepare. The hardest part was waiting those LONG six hours. It was soo worth it though. Next time, I would go ahead and add a little more sugar though.

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  • on July 10, 2006

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    This was probably the easiest dessert I ever made. It was so easy yet very delicious! I topped them with fresh sliced strawberries and blueberries, which took some of the guilt away.

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  • on June 20, 2006

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    simple yet decadent and creamy. i love that you can vary it easily. Just look at all the recipes on this web site!

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  • on June 02, 2006

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    I made this for my boyfriend on our anniversary and I also made this for my boyfriend's parents a couple months later. Everyone loved it and it's so easy.

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  • on May 30, 2006

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    this dessert is real creamy and delicious and its good after a hot and sunny day

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  • on May 28, 2006

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    easy and quick

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  • on May 25, 2006

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    Wonderful surprise! I sliced strawberries into my glasses so that each bite you had a piece of fruit. Very refreshing. Will repeat this one again. Thank you.

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  • on May 15, 2006

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    Really great recipe and SOOOO incredibly easy. I swapped the honey for sweet marsala wine and it was amazing, and instead of berries, I cooked some peaches with a sprinkle of sugar, a dash of lemon juice and zest, and again a bit of marsala.

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