One famous chef told me that "the ideal panna cotta should shake like a beautiful female breast." I am not an expert in these matters, but I know that thanks to the gelatine, panna cotta keeps its shape perfectly. Therefore, you can serve it by taking it out of the mould after chilling. And check how it shakes at the same time 😊 To do this, before you pour panna cotta, grease the moulds with any odourless oil. Leave it to chill. When it's ready, just turn the mould over onto a plate - you will see panna cotta will “jump out" of it by itself. Serve it with sauce and berries and enjoy!