During our cooking classes in Italy, you learn to make several types of desserts, cakes as well a soft, delicate delights to be eaten with a spoon. The secret to a good panna cotta is achieving something that sets, but is still wonderfully creamy. Experiment with agar- agar quantities since they do vary! The alternatives (using gelatin or fish glue) are to our tastes just too jelly-like and not creamy enough.
Find it online: https://organictuscany.org/recipes/panna-cotta/