I recently discovered how easy it is to make panna cotta via a recipe by Mark Bittman. The only problem I found was that my panna cotta started to visibly separate into two distinct layers after a couple hours in the fridge. Google searches brought up others that complained of different types of separation, but mine was, unlike most, very much gelled layers with one creamier than the other on top. I enjoyed the distinction between the two while eating, but I would like something more evenly distributed in the future.
I followed Bittman's directions to the letter, with the same proportions and quantity of everything but the lime that I substituted for dried lavender to taste. Half an hour or so of cooling time before pouring brought it down to room temp, which was ~65F. I strained, poured, and chilled for 5 hours before serving.
Is there anything I can change in the future, including the proportion or mixing of half-and-half and cream (which I suspect is the cause of separation), that would prevent this from happening? I would not mind leaning towards an all half-and-half solution to this, as the richness of all cream feels kind of cloying to me.