I like the sturdy cool glass container that houses the Pannacotta. Surely this is the best way to serve and store dairy. I don’t exactly feel like Pannacotta at 10 in the morning but it’s Paris and I like the container and I can see using it to as a jar to mix Vinaigrette in when I get home. The sweetness goes really well with the lardon and Comté roll that accompanies it. The Pannacotta wobbles achingly under the spoon, in a quivering sway. It’s thick and creamy but not too sweet. It’s perfect.