Description
This luxurious White Chocolate Panna Cotta is a smooth and creamy Italian dessert that combines rich white chocolate with a delicate cream base, set to a perfect wobble with gelatin. Ideal for an elegant dinner party or a special treat, this panna cotta is simple to prepare, requiring gentle heating and chilling to achieve its silky texture and subtle sweetness.
Ingredients
Gelatin
- 4 gelatin sheets/leaves
Liquid Base
- 2 ½ cups heavy cream
- ⅔ cup milk
Sweeteners and Flavorings
- ¼ cup caster sugar (superfine sugar)
- 7 oz white chocolate, broken into pieces
Instructions
- Soften the Gelatin: Soak the gelatin sheets in cold water until they become soft, usually about 5 minutes. Set aside to use later in the recipe.
- Heat Cream Mixture: In a heavy-based saucepan, combine the heavy cream, milk, and caster sugar. Heat this mixture over low heat, stirring occasionally to ensure the sugar dissolves fully without boiling abruptly.
- Add White Chocolate: Once the cream mixture starts to bubble lightly around the edges but is not boiling, remove the pan from the heat. Immediately add the white chocolate pieces, stirring continuously until the chocolate is fully melted into a smooth, homogenous mixture.
- Incorporate Gelatin: Remove the softened gelatin sheets from the water, squeezing out any excess moisture. Add the gelatin sheets to the warm cream and chocolate blend, stirring thoroughly until the gelatin dissolves completely.
- Mold and Chill: Pour the creamy mixture into molds or serving cups. Refrigerate for a minimum of 6 hours, or preferably overnight, to allow the panna cotta to set with a delicate wobble.
- Serve: When ready, gently unmold the panna cotta onto plates or present in the cups. Serve chilled and enjoy the smooth and creamy dessert.
Notes
- Ensure the cream mixture does not boil rapidly to avoid curdling the dairy or burning the chocolate.
- Use high-quality white chocolate for the best flavor and smooth texture.
- Gelatin sheets provide a clearer, smoother set compared to powdered gelatin.
- The panna cotta should have a slight wobble when fully set; if too firm, reduce gelatin in future batches.
- For easy unmolding, briefly dip the molds in warm water and wrap a thin knife around edges before inverting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
