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White Chocolate Panna Cotta

panna cotta is a creamy Italian dessert that’ll elevate your culinary repertoire. You’ll need heavy cream, sugar, vanilla bean, and gelatin to create this silky treat. Begin by blooming gelatin in cold water, then heat cream with sugar and vanilla. After steeping, reheat the mixture and whisk in the gelatin. Pour into molds and chill for at least 4 hours. For best results, use high-quality vanilla and make sure the gelatin is fully dissolved. You can experiment with variations like chocolate, coconut, or coffee flavors. While indulgent, this dessert is best enjoyed in moderation due to its high calorie and fat content. Mastering this classic dessert opens up a world of gourmet possibilities.
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Prep Time 10 minutes
Cook Time 5 minutes
4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Dessert
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 oz white chocolate, chopped
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • 1 cup raspberries
  • 1 tbsp raspberry jam

Equipment

  • Medium saucepan
  • Small bowl
  • Whisk
  • Plastic wrap
  • ndividual molds or cups

Method
 

  1. Bloom gelatin in cold water for 5 minutes.
  2.  Heat cream, milk, and sugar until steaming.
  3. Add white chocolate; stir until melted.
  4.  Stir in gelatin and vanilla.
  5. Pour half into glasses; chill 30 minutes.
  6. Blend raspberries and jam.
  7. Layer raspberry purée, then remaining panna cotta
  8. Chill 4+ hours until set.
  9. Top with fresh raspberries.

Notes

  • Don’t boil the cream mixture. Heating it too much can change the taste and texture. Just warm it enough to dissolve the sugar and gelatin.
 
  • Bloom the gelatin properly. Skipping or rushing this step will lead to grainy or uneven texture.
 
  • Measure gelatin carefully. Too much will make the dessert rubbery, while too little will keep it from setting.
 
  • Use high-quality vanilla. This is a vanilla-based dessert—choose a strong, real vanilla paste or vanilla bean for the best aroma and flavor.
 
  • Strain for smoothness. If you’re concerned about bits of vanilla or undissolved gelatin, pass the mixture through a fine sieve before pouring into molds.
 
  • Let it set completely. Rushing the setting process will lead to runny panna cotta. Overnight chilling gives the best results.
 
  • Use the warm water method for unmolding. Don’t overdo it—too much warmth can melt the outer edges.