The 1950s gave us some truly bewildering gelatin-inspired culinary creations, from jellied hamburger loaves to 7-Up cheese aspic, and while it's easy to get smug about how far our food tastes have come, trends need to be understood within their social and historical context. For instance, the widespread appeal of these jiggly, jewel-toned dishes can be traced back to World War II.
In 1969, Kraft launched a dessert that looked like a magic trick: one packet of powder, three distinct layers. Called Jell-O 1-2-3, it promised three tantalizing textures - mousse, custard, and jelly - all separating neatly in the fridge without any extra tricky technique or work. The result was a parfait-like tower of pastels which would be spongy on top, creamy in the middle, and wobbly at the base. For a culture already leaning hard into convenience, it was a giant leap for mankind.
Panna cotta is very user-friendly, and requires enough gelatin and chill time to ensure a proper set. Following the recipe and allowing plenty of time to chill before serving should make it easy.