OK, I have had panna cotta on my menu before. I often just set it in a shallow bowl, then arrange accompaniments on top. However, I am experimenting with other plate ups and am wondering what tricks other chefs have used.
I don't love the look of the disposable molds that allow you to unmold the panna directly onto the plate. I have tried freezing the panna in silicone molds, but then it needs to be unmolded onto something (like shortbread) so that once it thaws, it can be moved onto the plate. However, I saw some photos of tubes of panna - like this one http://www.flickr.com/photos/davidyang/3085773125/, but I am wondering how to do that. I don't want to set the panna with too much gelatin, but find it is hard to move the panna to plate unless it is on something.