Panna Cotta Fillo Flowers

Vanilla panna cotta (cream, sw. condensed milk, vanilla bean, and gelatin) provides a great smooth creamy dessert. It is placed inside a "flower" of fillo (phyllo).

When I decided to prepare this (to become familiar with fillo, which previously defeated me), I thought the phyllo was largely decorative. But I hadn't counted on the amazing experience of biting through super crunchy phyllo, and into the creaminess of the panna cotta. Its a marvelous combination.

I will say that the amount of gelatin called for seems a bit on the high side. I cut it by about 1 gram, and the panna cotta was still rather firm (24 hours in the refrigerator).