Description
Treat yourself to a creamy dessert with this White Chocolate Panna Cotta recipe, featuring a smooth, melt-in-your-mouth texture and a touch of white chocolate.
Ingredients
Units
Scale
- 4 gelatin sheets/leaves
- 2 1/2 cups heavy cream
- 2/3 cup milk
- 1/4 cup caster sugar (superfine sugar)
- 7 oz white chocolate, broken into pieces
Instructions
- Soak the gelatin sheets in cold water until soft, then set aside.
- In a heavy-based saucepan, combine the heavy cream, milk, and caster sugar. Heat over low heat, stirring occasionally, until the sugar is fully dissolved.
- Once the cream mixture begins to bubble slightly around the edges, remove it from the heat. Add the white chocolate pieces and stir until completely melted and smooth.
- Squeeze out any excess water from the softened gelatin sheets, then add them to the warm cream mixture. Stir until the gelatin is fully dissolved.
- Pour the mixture into your chosen mold or cups. Refrigerate for at least 6 hours, or preferably overnight, until set.
- The panna cotta should have a slight wobble when ready. To serve, gently unmold onto a platter or individual plates. Enjoy!
- Prep Time: 15 minutes
- Chill Time: 6 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chill
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 390
- Sugar: 27 g
- Sodium: 63.5 mg
- Fat: 28.5 g
- Saturated Fat: 17.9 g
- Trans Fat: 0.6 g
- Carbohydrates: 27 g
- Fiber: 0.1 g
- Protein: 8.2 g
- Cholesterol: 63.9 mg