Silky smooth, creamy and with the perfect wobble this White Chocolate Panna Cotta is the easiest way to make an impressive yet effortless dessert. Serve this rich chocolately dessert with pomegranate or fresh berries!
Panna cotta is a classic Italian dessert famous for its creamy and silky smooth texture and of course the glorious wobble.
When it comes to make ahead desserts this white chocolate panna cotta is always on top of my list.
It's super luxurious, elegant and tastes incredible
And if you LOVE milk or dark chocolate too (who doesn't) this rich and velvety dark chocolate panna cotta won't disappoint!
So What's Panna Cotta Made of?
Panna cotta means cooked cream in Italian and well, that's exactly what it is.
My white chocolate panna cotta is made with just 6 simple ingredients, here's what you'll need;
- Milk (I used half fat but you can also use whole milk)
- Heavy cream
- White chocolate (use a good quality white chocolate)
- Sugar (caster)
- Vanilla bean paste (or 1 vanilla bean)
- Gelatin (powdered)
How to Make White Chocolate Panna Cotta - Step By Step
Bring the milk and cream to a boil in a medium sized saucepan (photo 1).
Once boiling turn off the heat and add the white chocolate and sugar and stir until melted (photo 2-3).
Once melted add the gelatin and whisk to avoid any lumps until dissolved (photo 4).
Pour the panna cotta in to moulds or ramekins and leave to cool before putting them in the fridge.
Leave them to chill for at least 6 hours preferably overnight.
When you're ready to serve bring the panna cottas out of the fridge and sit the moulds in a bowl of warm water (if serving in ramekins skip this step).
Leave them for 1 minute then place on a serving plate and remove from the mould.
What to Serve with this White Chocolate Panna Cotta
I love to serve this decadent dessert with pomegranate for a pop of colour and freshness.
You could also serve it with any fresh berries you like according to the season.
It's simple, easy and elegant perfect for dinner parties or date night!
Top Tips for Making White Chocolate Panna Cotta
- Make sure to measure the exact amount of gelatin because if you add too much the panna cotta will be too firm and if you add too little it won't set.
- I used pandoro shaped moulds but you can use any shape you like. You can also pour the panna cotta into ramekins and serve them as they are.
- I love using vanilla bean paste but you can use a whole vanilla bean instead. Scrape out all the vanilla and add it to the milk along with the whole bean then discard just before pouring the panna cotta into moulds.
- You can replace the gelatin powder for 3 gelatin leaves.
- The panna cotta will last 3-5 days in the fridge and is great for prepping ahead of time.
- I don't recommend freezing panna cotta.
More Italian Desserts You Might Like;
- Lady’s Kisses – Baci di Dama (Italian Cookies)
- Chocolate Panna Cotta
- Quick & Easy Tiramisu – Best Ever Recipe
- Chocolate Semifreddo Recipe
If you've tried this White Chocolate Panna Cotta or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.
White Chocolate Panna Cotta
Ingredients
- 1 cup +1 tbsp full fat milk (8.5 fl oz/250ml)
- 1 cup +1 tbsp heavy cream (double cream UK) (8.5 fl oz/250ml)
- â…” cup= good quality white chocolate (100g)
- ½ cup + 2 tablespoon caster sugar (120g)
- 4 teaspoon gelatin powder (12g)
- ½ teaspoon vanilla bean paste or 1 vanilla bean
Instructions
- Put the milk and cream in a saucepan and bring to a boil (watch it carefully to make sure it doesn't over boil). Once boiling turn off the heat and add the sugar and white chocolate, stir until dissolved and melted.
- Once melted add the gelatin and whisk any lumps until dissolved.
- Pour the panna cotta into mould or ramekins and set aside to cool.
- Once cooled place in the fridge for at least 6 hours.desired.
- When you’re ready to serve bring the panna cottas out of the fridge and sit the moulds in a bowl of warm water (if serving in ramekins skip this step).
- Leave them for 1 minute then place on a serving plate and remove from the mould. Serve with pomegranate or fresh berries.
Notes
- Make sure to measure the exact amount of gelatin because if you add too much the panna cotta will be too firm and if you add too little it won't set.
- I used pandoro shaped moulds but you can use any shape you like. You can also pour the panna cotta into ramekins and serve them as they are.
- I love using vanilla bean paste but you can use a whole vanilla bean instead. Scrape out all the vanilla and add it to the milk along with the whole bean then discard just before pouring the panna cotta into moulds.
- You can replace the gelatin powder for 3 gelatin leaves.
- The panna cotta will last 3-5 days in the fridge and is great for prepping ahead of time.
- I don't recommend freezing panna cotta.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Alison
This is such a beautiful and impressive dessert to serve for the holidays. I love the flavor and splash of holiday color the pomegranates give to this dessert.
Helen @ family-friends-food.com
They look beautiful. Such a simple and elegant dessert, and great to be able to prepare ahead!
Danielle
One of my favorite desserts! There is just something about panna cotta that keeps me excited... ALWAYS! Delicious recipe that I am really keen to make some time these holidays!
Ellen
It's been so long since I've made panna cotta. This lovely white chocolate version will be perfect for the holidays.
Alexandra
This is a beautiful and elegant dessert - the flavour is just divine, and the texture is lovely.
Will be making again!
Lorraine
So yummy, love white chocolate so this is right up my street.
Elaine
What is the U.S. equivalent to a "leaf" of gelatin, please? Thank you.
Inside the rustic kitchen
Hey Elaine, I just had a quick look online and it seems there are a few different answers. It seems 1 tablespoon of powdered gelatin = 3 gelatin leaves although I've never tried this before. I'm going to try and get ahold of powdered gelatin so I can try it out for myself. I hope it turns out ok for you!
Albert Trotter
i have tried this last night and its taste was actually very tasty...but my cream remained a bit thick..what could be the reason??
Inside the rustic kitchen
Hi Albert, I'm so happy you tried my recipe! It sounds like there was a little too much gelatin. It may be the case that the gelatin leaves you were using were larger than what I use in Italy. You could try using 2 leaves instead of 3 and that would make the consistency much softer. Have a great day 🙂
Tina Dawson | Love is in my Tummy
That is such an elegant dessert! I wonder if I can substitute the gelatin with agar!
Mary
I love panna cotta! One of my favorite creamy desserts!
Amy Nash
My favorite dessert is probably pie - like a berry or peach pie - or a warm cookie, but I love panna cotta as well! I have never made it myself though! I need to add it to my bucket list of things I want to try making and this looks like the perfect recipe to start with! Thanks!
Cliona Keane
This looks like a totally addictive dessert! Perfect for summer, I'll definitely be saving this one to enjoy in the garden with fresh fruit as the weather gets hotter!