So I have tried panna cotta twice now, with two different recipes and my guess is that I maybe can't rock panna cotta.
On my second attempt, the fat from the heavy cream separated while I heated it. And even after I mixed the gelatin and the whole milk, the fat wouldn't mix back in. So when I poured into ramekins, the fat stood on top and it hardened.
The panna cotta below did set and it was very tasty, but we had to go through this barrier of fat before and it wasn't nice. I don't know why this happened and I couldn't find answers for this on the internet.
Any help would be appreciated! :)