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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!
Ingredients
See the photo below that shows you all the ingredients you need plus a note on some substitutions.
Pin this now to find it later
Pin It- Milk – both half-fat (semi skimmed) and whole milk work well. Whole milk will give you a richer flavour.
- Heavy cream – must be full-fat, don’t use any light version of cream.
- White chocolate – use a good quality white chocolate
- Caster Sugar – granulated will also work well
- Vanilla bean paste – or use 1 vanilla bean
- Unflavoured powdered Gelatin – please note that there are different forms of gelatin that have different prep instructions so always read your packet instructions. The gelatin powder we use can be added straight to the milk and cream but you may need to bloom your gelatin first. You can also use gelatin leaves (sheets) that need soaked first.
How to Make White Chocolate Panna Cotta – Step By Step
See our step-by-step photos below to give you a visual representation of the recipe. The full written recipe with our top tips can be found in the recipe card below.
- 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 into moulds or ramekins and leave to cool before putting them in the fridge. Leave them to chill for at least 4-6 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.
Serving suggestions
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!
More Italian desserts to try
Italian Desserts
Vanilla Panna Cotta (classic recipe)
Italian Desserts
Chocolate Panna Cotta
Italian Desserts
Chocolate Budino (Budino al Cioccolato)
Italian Desserts
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.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
White Chocolate Panna Cotta
Ingredients
- 1 cup +1 tablespoon full fat milk, (8.5 fl oz/250ml)
- 1 cup +1 tablespoon heavy cream (double cream UK), (8.5 fl oz/250ml)
- 2/3 cup/3.5oz good quality white chocolate, (100g)
- 1/2 cup + 2 tbsp caster sugar, (120g)
- 4 teaspoons gelatin powder, (12g)
- 1/2 teaspoons 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
- Gelatin forms – always check your packet instructions on how to prep your gelatin. The gelatin we use can be added straight to liquid but some powdered gelatin must be bloomed first. If using gelatin leaves (sheets) they usually need soaked first.
- Amount of gelatin – make sure you stick to the amount of gelatin in the recipe, if you add too much it’ll set too firm.
- If using gelatin leaves – You can replace the gelatin powder with 3 gelatin leaves.
- Moulds – I used pandoroshaped moulds but you can use any shape you like. You can also pour the panna cotta into ramekins and serve them as they are.
- Vanilla – 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.
- Storage – 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.
Helpful Info for All Recipes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
They look beautiful. Such a simple and elegant dessert, and great to be able to prepare ahead!
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!
It’s been so long since I’ve made panna cotta. This lovely white chocolate version will be perfect for the holidays.
This is a beautiful and elegant dessert – the flavour is just divine, and the texture is lovely.
Will be making again!
What is the U.S. equivalent to a “leaf” of gelatin, please? Thank you.
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!
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??
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 🙂
That is such an elegant dessert! I wonder if I can substitute the gelatin with agar!
I love panna cotta! One of my favorite creamy desserts!
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!
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!