Strawberry and White Chocolate Panna Cotta
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
8 hrs
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Total Time
8 hrs 35 mins
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Servings
6 -8 servings
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Course
Dessert
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Cuisine
International
Strawberry and White Chocolate Panna Cotta
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A recipe for Strawberry and White Chocolate Panna Cotta! A creamy white chocolate liqueur panna cotta is covered with a layer of strawberry gelatin and fresh blueberries for quite the festive treat.
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Ingredients
White Chocolate Panna Cotta:
- 2 1/2 teaspoons powdered gelatin 7 grams
- 3 tablespoons water cold, 44 milliliters
- 1 1/2 cups heavy cream 355 milliliters
- 2/3 cup milk 158 milliliters
- 1/4 cup granulated sugar 50 grams
- 7 ounces white chocolate chips 200 grams
- 1/2 cup white chocolate liqueur 118 milliliters
- 1 teaspoon vanilla extract 5 milliliters
Strawberry Gelatin:
- 2 1/2 teaspoons powdered gelatin 7 grams
- 3 tablespoons water cold, 44 milliliters
- 1.5 pounds strawberries sliced, 680 grams
- 1/4 cup orange juice 60 milliliters
- 2/3 cup granulated sugar 134 grams
- 2 tablespoons lemon juice fresh, 30 milliliters
Garnish:
- blueberries fresh
- mint leaves
Instructions
To make the white chocolate panna cotta:
- In a small bowl, sprinkle the gelatin over the water. Set aside as you prepare the remaining ingredients.
- In a medium saucepan, whisk together the heavy cream, milk, and granulated sugar over medium heat. Stir often until the sugar is dissolved and the mixture begins to bubble on the edges.
- Remove from heat and add the white chocolate chips. Whisk until smooth, then stir in the white chocolate liqueur, vanilla extract, and gelatin with the water until smooth.
- Transfer among individual serving glasses (leaving room in each one for the strawberry layer), cover, and chill until set, 4 hours to overnight.
To make the strawberry gelatin:
- In a small bowl, sprinkle the gelatin over the water. Set aside as you prepare the remaining ingredients.
- In a blender, puree together the strawberries and orange juice. Strain through a fine mesh sieve, pressing down with a spoon to get as much juice as possible, into a medium pot and place over medium heat.
- Stir in the granulated sugar and cook, stirring often, until the sugar has dissolved and the mixture is starting to bubble. Remove from heat and stir in the lemon juice, then the gelatin in water.
- Pour over the set white chocolate panna cotta, cover, and refrigerate until chilled, 4 hours to overnight.
To assemble:
- Top each chilled glass with blueberries and mint leaves if desired and serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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