I like the sturdy cool glass container that houses the Pannacotta. Surely the best way to serve and store dairy. Do I feel like Pannacotta at 10 in the morning in Paris? Not really, but I like container and can see using it to mix Vinaigrette when I get home. The sweetness though goes really well with the lardon and Comté roll that accompanies it. The Pannacotta wobbles achingly under the spoon, it’s creamy but not too sweet.