Recipe for white chocolate panna cotta
Panna cotta with white chocolate tastes delightful, and the richness of the chocolate is balanced here by a fresh and delicious raspberry coulis.
Feel free to prepare the dessert the day before. It can easily wait a day in the refrigerator, and you save time in the kitchen if, for example, you need to serve the dessert to guests.
Ingredients
- 120 gram White chocolate
- 500 gram Whipping Cream
- 20 gram Sugar
- 2.5 pcs. Gelatin Sheets
- 300 gram Raspberry fresh or frozen
- 50 gram Powdered Sugar
Instructions
Panna cotta:
- Soak the gelatin sheets in cold water for about 30 minutes. This will soften them completely and make them much easier to work with.
- Chop the white chocolate very finely.
- Put cream and sugar in a heavy-bottomed pot and bring to a boil.
- Remove the pot from the heat.
- Add the white chocolate to the cream mixture and stir well with a hand whisk until the chocolate is melted.
- Take the gelatin out of the water and squeeze out the excess moisture.
- Add the gelatin to the warm cream/chocolate mixture and stir again until the gelatin is completely melted.
- Pass the mixture through a sieve to ensure that the finished dessert is completely free of gelatin lumps.
- Divide the mixture into 6 small cups or glasses and place them in the refrigerator for at least 4 hours.
Raspberry coulis:
- Thaw the raspberries if you are using frozen berries.
- Blend the berries with powdered sugar until the mixture is completely smooth and even.
- Pass the raspberry coulis through a fine-mesh sieve to remove the seeds.
- Pour the coulis into a bowl and refrigerate until ready to serve.