Panna Cotta isn’t exactly a dessert that gets your heart pumping. It’s a safe and pleasant treat for gentle palettes. What distinguishes a great Panna Cotta from an average one is the cream to gelatin ratio. The creamier, the better! The Panna Cotta at the Ferry Plaza Seafood restaurant in SF though, was a little strong on the gelatin side. While this imbalance made it a refreshing dessert for a hot, summer day, it didn’t make my eyes roll back in ecstasy. The Buttermilk addition gave it a slightly sour angle that played nicely with the sweet Huckleberry sauce. Overall, it was an average to interesting Panna Cotta dessert.~
For more information on Ferry Plaza Seafood at the Ferry Building in San Francisco, click here.
XOXO
I made a vegan panna cotta once, surprisingly delicious
must try next time I am in SF, that would be next week