Panna cotta

[Madeleine]

I have been making this for awhile now thanks to our buddy up north who convinced me I could do it better than a boxed mix. (Absolutely correct on that and many Italians have said, "just like my mother makes it," no higher praise i'd say!)
Anyhoo, I've always served it in the form I make it in. I'd like to unmold it so i can decorate it better but am not sure what's the best oil to use to do that. Don't want anything too flavored.
What do you think?

 

[Generic]

Spray oil, dunk ramekin in hot (boiling) water for a 30 seconds to get it to "melt" away from the container. It will take a bit of practice. You may find you need more time or less time depending on how thick your ramekins are. Run a thin knife around the edges, turn over and it should dislodge itself. Okay, you may lose a few until you get it right, but just use them like yogurt or... put them back in the ramekin, put on raw sugar, blast them with a cooking torch and panna cotta brulee!

 

[Silverspoon]

I made my last batch of Panna cotta rather rich so I unmolded it, cut it in half and served it with fruit and a fruit compote. You can see a picture of it on my business Facebook page.
I butter a 1/2 cup ramekin. To unmold, just run a knife around the edge, let it sit for a few seconds in hot water and then turn it upside down on the serving dish. easy peasy

 

[jmj]

Made Panna Cotta last night for desert- no one had heard of it and everyone loved it. Even asked for the desert when they saw what others were having. So thanks!!!
I used David Lebotiwz's receipe.
by the way, I am making only cold deserts that require no baking so this is perfect.