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Strawberry and White Chocolate Panna Cotta

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.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
8 hrs
Total Time
8 hrs 35 mins
Servings: 6 -8 servings
Course: Dessert
Cuisine: International

Ingredients

White Chocolate Panna Cotta:
  • 2 1/2 teaspoons (7 grams) powdered gelatin
  • 3 tablespoons (44 milliliters) cold water
  • 1 1/2 cups (355 milliliters) heavy cream
  • 2/3 cup (158 milliliters) milk
  • 1/4 cup (50 grams) granulated sugar
  • 7 ounces (200 grams) white chocolate chips
  • 1/2 cup (118 milliliters) white chocolate liqueur
  • 1 teaspoon (5 milliliters) vanilla extract
Strawberry Gelatin:
  • 2 1/2 teaspoons (7 grams) powdered gelatin
  • 3 tablespoons (44 milliliters) cold water
  • 1.5 pounds (680 grams) sliced strawberries
  • 1/4 cup (60 milliliters) orange juice
  • 2/3 cup (134 grams) granulated sugar
  • 2 tablespoons (30 milliliters) fresh lemon juice
Garnish:
  • fresh blueberries
  • mint leaves

Instructions

To make the white chocolate panna cotta:
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  1. In a small bowl, sprinkle the gelatin over the water. Set aside as you prepare the remaining ingredients.
  2. 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.
  3. 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.
  4. 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:
  1. In a small bowl, sprinkle the gelatin over the water. Set aside as you prepare the remaining ingredients.
  2. 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.
  3. 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.
  4. Pour over the set white chocolate panna cotta, cover, and refrigerate until chilled, 4 hours to overnight.
To assemble:
  1. Top each chilled glass with blueberries and mint leaves if desired and serve immediately.