White Chocolate Panna Cotta
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!
Servings: 4 servings
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.
Nutrition
Calories: 515kcal | Carbohydrates: 50g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 79mg | Potassium: 201mg | Sugar: 48g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg
