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4.2 from 15 votes

White Chocolate Panna Cotta

Silky smooth, creamy and with the perfect wobble this White Chocolate Panna Cotta is the easiest way to make an impressive yet effortless dessert. Serve this rich chocolately dessert with pomegranate or fresh berries!

Prep Time
2 mins
Cook Time
2 mins
Total Time
12 mins
Servings: 4 servings
Calories: 515 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 1 cup +1 tablespoon full fat milk (8.5 fl oz/250ml)
  • 1 cup +1 tablespoon heavy cream (double cream UK) (8.5 fl oz/250ml)
  • 2/3 cup/3.5oz good quality white chocolate (100g)
  • 1/2 cup + 2 tbsp caster sugar (120g)
  • 4 teaspoons gelatin powder (12g)
  • 1/2 teaspoons vanilla bean paste or 1 vanilla bean

Instructions

    Cup of Yum
  1. Put the milk and cream in a saucepan and bring to a boil (watch it carefully to make sure it doesn't over boil). Once boiling turn off the heat and add the sugar and white chocolate, stir until dissolved and melted.
  2. Once melted, add the gelatin and whisk any lumps until dissolved.
  3. Pour the panna cotta into mould or ramekins and set aside to cool.
  4. Once cooled place in the fridge for at least 6 hours.desired.
  5. When you’re ready to serve bring the panna cottas out of the fridge and sit the moulds in a bowl of warm water (if serving in ramekins skip this step).
  6. Leave them for 1 minute then place on a serving plate and remove from the mould. Serve with pomegranate or fresh berries.

Notes

  • Gelatin forms - always check your packet instructions on how to prep your gelatin. The gelatin we use can be added straight to liquid but some powdered gelatin must be bloomed first. If using gelatin leaves (sheets) they usually need soaked first.
  • Amount of gelatin - make sure you stick to the amount of gelatin in the recipe, if you add too much it'll set too firm.
  • If using gelatin leaves - You can replace the gelatin powder with 3 gelatin leaves.
  • Moulds - I used pandoroshaped moulds but you can use any shape you like. You can also pour the panna cotta into ramekins and serve them as they are.
  • Vanilla - I love using vanilla bean paste but you can use a whole vanilla bean instead. Scrape out all the vanilla and add it to the milk along with the whole bean then discard just before pouring the panna cotta into moulds.
  • Storage - The panna cotta will last 3-5 days in the fridge and is great for prepping ahead of time.
  • I don't recommend freezing panna cotta.

Nutrition Information

Calories 515kcal (26%) Carbohydrates 50g (17%) Protein 7g (14%) Fat 33g (51%) Saturated Fat 20g (100%) Cholesterol 97mg (32%) Sodium 79mg (3%) Potassium 201mg (6%) Sugar 48g (96%) Vitamin A 1020IU (20%) Vitamin C 1mg (1%) Calcium 161mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 515

% Daily Value*

Calories 515kcal 26%
Carbohydrates 50g 17%
Protein 7g 14%
Fat 33g 51%
Saturated Fat 20g 100%
Cholesterol 97mg 32%
Sodium 79mg 3%
Potassium 201mg 4%
Sugar 48g 96%
Vitamin A 1020IU 20%
Vitamin C 1mg 1%
Calcium 161mg 16%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.