This delicious White Chocolate Panna Cotta is super easy to make making it the perfect make ahead dessert that’s sure to impress!
I hope you’re all having a great week so far?
I have a delicious dessert for you today, white chocolate panna cotta. Panna cotta ‘cooked cream’ is one of my favourite Italian desserts. It’s unbelievably easy to make and can be adapted with so many flavourings; vanilla, coffee, citrus, chocolate….whatever you desire.
The cream is heated with sugar and gelatin then poured into ramekins or moulds to cool. It makes for a perfect make ahead elegant dessert that’s great for entertaining or for a romantic evening at home.
For Valentine’s Day I wanted something elegant and romantic that I could prep in the morning so there was no work involved at the end of the meal. Panna cotta was the obvious choice but to try something new I added white chocolate. It worked perfectly and was utterly delicious, it’s my new favourite way to make it!
What’s your favourite dessert? Let me know in the comments below.
It’s safe to say I’m totally addicted to this dessert. It’s fantastic anytime of the year but especially in summer because it’s so light an delicate. Add some citrus flavours such as orange or lemon and it’ll be super refreshing too. I can tell this will be a regular throughout the summer for me.
If you’ve tried this 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, TWITTER, INSTAGRAM and PINTERESTto see more delicious food and what I’m getting up to.
White chocolate panna cotta
- ~8.4 fl oz (250ml) milk
- ~8.4 fl oz (250ml) double cream
- ~2/3 cup (100g) white chocolate
- ~1/8 cup (20g) sugar
- 3 leaves gelatin
- Soak the gelatin leaves in a bowl of cold water.
- Put the milk and cream in a saucepan and bring to a simmer. Turn off the heat and add the sugar and white chocolate, stir until dissolved and melted.
- Squeeze any water from the gelatin leaves then add to the milk and cream, stir until dissolved and set aside to cool.
- Once cooled pour into ramekins and place in the fridge for at least 5 hours. Serve with berries if desired.
- 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 this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Read more about how the nutritional information is calculated here