Gelatin needs to be bloomed in water for 5-10 minutes to dissolve properly, otherwise, it will create unpleasant lumps.
Panna cotta cream needs to be heated on medium-low heat without boiling, otherwise, it can affect the texture.
If the proportion of gelatin is higher than cream, the panna cotta will be stiff and if the gelatin is lower, the panna cotta won’t hold shape and jigglyness.
Panna cotta requires at least 4-6 hours to set properly or else it will be deformed and won't have the perfect texture.
Panna cotta can stick in textured molds so to remove it smoothly, suspend the molds in warm water for 1 minute to unmold smoothly.
Panna cotta needs to be mildly flavored to enhance the mouthfeel, or else it will lose its ideal delicate flavor.
Cream mixture needs to be strained to get a smooth texture otherwise you will get unpleasant lumps in every bite.