White Chocolate & Raspberry Panna Cotta ✨🍫🍇
A smooth and creamy white chocolate panna cotta, topped with fresh raspberries for a delightful contrast of flavors.
Ingredients (Serves 6)
For the White Chocolate Panna Cotta:
400 ml heavy cream
100 ml milk
150 g white chocolate, finely chopped
3 gelatin sheets (or 6 g gelatin powder)
1 tsp vanilla extract (optional)
For the Raspberry Topping:
150 g fresh raspberries (or thawed frozen raspberries)
2 tbsp sugar (optional, to balance tartness)
Fresh rosemary sprigs for garnish (optional)
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Instructions
1️⃣ Prepare the Panna Cotta
1. Soak gelatin sheets in cold water for 10 minutes to soften. If using powdered gelatin, sprinkle it over 2 tbsp cold water and let bloom.
2. In a saucepan, heat the heavy cream, milk, and vanilla extract over medium heat until it reaches a simmer (do not boil).
3. Remove from heat and add the chopped white chocolate. Stir until fully melted and smooth.
4. Squeeze excess water from the gelatin sheets and stir them into the hot cream mixture until dissolved. If using powdered gelatin, pour the bloomed gelatin in and mix well.
5. Let the mixture cool slightly for 5 minutes.
2️⃣ Assemble & Chill
1. Divide the mixture evenly into serving glasses.
2. Refrigerate for at least 4 hours (or overnight) until set.
3️⃣ Prepare the Raspberry Topping
1. If desired, toss raspberries with sugar to balance their tartness.
2. Just before serving, spoon raspberries over the chilled panna cotta.
4️⃣ Garnish & Serve
1. For an elegant touch, add a sprig of fresh rosemary to each glass.
2. Serve chilled and enjoy!
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✨ Tips & Variations:
✔️ Raspberry Coulis Option: Blend raspberries with a little sugar and drizzle over the panna cotta before adding whole berries.
✔️ Lighter Version: Swap part of the cream for Greek yogurt for a tangy, creamy texture.
✔️ Make it Extra Special: Add a white chocolate curl or edible gold flakes for a fancy presentation!
Would you like any other variations or tweaks?