White Chocolate Panna Cotta with Rose

Name: White Chocolate Panna Cotta with Rose
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Yield: 8 people
Ingredients: 3 @2g gelatine leaves; 400 ml (14fl oz/ 1 ⅔ cup) whipping/heavy cream (30% fat); 75 ml (2.5fl oz/ ⅓ cup) whole milk; 12 ml (scant tbsp) rosewater or rose syrup; 85 g (3oz / 1 cup) white chocolate; 2-3 drops pink food colouring

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings
8 people
Calories
288 kcal
Course
Dessert
Cuisine
Italian

White Chocolate Panna Cotta with Rose

Iris Warren

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Quick and easy recipe for white chocolate Panna Cotta. With a rose twist to the traditional Italian dessert, sugar is replaced by white chocolate. Make in advance for parties, serve as dessert shots in glasses or turn out of silicone moulds for an elegant dinner party. Accompany with cherry sauce with cardamom for the ultimate flavour combination.

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Ingredients

Servings

Rose & White Chocolate Panna Cotta

3 @2g gelatine leaves soaked in cold water (or 2½ teaspoon gelatine powder)
400 ml (14fl oz/ 1 ⅔ cup) whipping/heavy cream (30% fat)
75 ml (2.5fl oz/ ⅓ cup) whole milk
12 ml (scant tbsp) rosewater or rose syrup * see NOTES
85 g (3oz / 1 cup) white chocolate (34% cacao)
2-3 drops pink food colouring optional

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Instructions

Soak the gelatine in cold water for 5-10 minutes.
Heat together the cream, milk, rosewater* and colouring (if using) in a saucepan and gradually melt in the white chocolate. Stir until smooth. Squeeze in the gelatine and stir to dissolve into the warm cream.
Pour into non-stick silicone moulds or into glasses.
Leave to chill and set in the fridge for at least 2 hours.
Glasses: top with cherry sauce.Moulds: run the underside of the moulds under hot water (for up to a minute) then carefully turn them out on to a pastry scraper (or pie slice). This makes it easier to flip them directly on to the serving plates. Pour around the blended cherry sauce.

Notes

Serve the desserts chilled with this simple cherry sauce (recipe card below) with a hint of warming cardamom spice.
Rosewater: I normally use half litre bottles of light rosewater from North Africa that I get in France. In Scotland, I could only find small 60ml bottles, which was so much more concentrated. The smaller the bottle, the smaller the dose needed. Ideally it should be water with essence of rose no more than about 6%.