This was a fine dessert, but the caramel sauce made it truly great. I used half-and-half instead of heavy cream to make the panna cotta, and that might have been a mistake (I didn't have cream and wanted to make this dessert anyway). The panna cotta had a good consistency but just seemed to lack serious flavor. The gelatin gives it a very different mouthfeel than creme brule or similar custards. I think the creme brule is definitely preferable, so the only benefit would be that panna cotta is easier to make. I got the idea from Maria:
http://www.youtube.com/watch?v=nt5mIJ_RroEI also got the idea for the caramel sauce from another of Maria's videos ( I didn't make the full recipe for "floating islands" -- just the caramel)
http://www.youtube.com/watch?v=kunydHPWve8I added a small pat of butter to the sugar as it caramelized. Wow, this was good!
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