I am always a bit stumped when Easter comes around. What exactly do you cook when the time comes?
By now I think eggs are such a cliché. Spring lamb perhaps? Since there are always tonnes of chocolate eggs and bunnies in the shops, I thought chocolate would make a good theme and decided to take the plunge and attempt to make my first panna cotta ever.
It was only last year I lost my panna cotta virginity – I seem to be losing my virginity a lot these days. Blame A.A. Gill for my hesitancy to try the dessert because in one restaurant review he equated it to “penguin snot”. Sounds lovely, doesn’t it? So after a lot of coaxing from my friend Robyn, when we ate at Quaglino’s, I took a bite and was instantly sold. I hope the photos make you keen to try it too!
More dessert recipes from creative bloggers:
- Polish custard cream pie by Margot.
Download and/or print the recipe! Click HERE.
White Chocolate Panna Cotta
Cooking Time: 15 minutes – Chilling Time: +6hrs
Ingredients
- 4 gelatine sheets/leaves
- 600ml (1 pint) double [heavy] cream
- 150ml (5fl oz) milk
- 60g (2 oz) caster sugar
- 200g (7 oz) white chocolate, broken into pieces
- Coat a mould or individual cups with cooking spray and set aside.
- Soak the gelatine sheets in a plate of cold water until soft, then set aside until ready to use.
- Heat the cream, milk and caster sugar in a heavy-based saucepan over low heat to melt the sugar, stirring occasionally.
- When the cream starts to bubble up the sides of the saucepan, remove from the heat and stir in the chocolate until melted.
- Drain the excess water off the gelatine and add the gelatine to the cream mixture. Stir until dissolved.
- Pour the mixture into the prepared mould or cups and refrigerate overnight or for at least 6 hours.
- The panna cotta should have a slight wobble when ready to serve. Unmould onto a serving platter or plates and serve.
Serving Suggestion
Serve with fresh berries, e.g. raspberries and blackberries.
Notes
- Since I only find gelatine in powder form I had to improvise. In my case one sachet (14g) sets one pint. Each sachet needs 125ml (½ cup) of water and I ended up needing 2 sachets plus 250ml (1 cup) of water along with all the ingredients above. It worked well!
- Double cream gave the panna cotta a certain heaviness. It is worth a try making it with single cream instead.
- Instead of using cooking spray I simply used silicone moulds that don’t need any greasing.
These photos are incredible! Your panna cotta is so pretty!
I also made panna cotta for the first time recently. It’s delicious
I agree with Kaitlin – that looks incredible! Note to self: Find an excuse to make panacotta.
Beautiful! Panna cotta is something I have always said I’t try making but somehow never got round to it. I think you may have persuaded me to get myself going! (That is a lovely photograph!)
No way does that look like penguin snot. Looks very pretty.
I am in the middle of cooking this right now, I love panna cotta, so hopefully it will turn out well. I will let you know tomorrow…..
I am waiting for my panna cotta to set as we speak ! waiting, waiting, waiting !!!!! I cant believe how easy it was and the children are looking forward to their “chocolate jelly !!” Thanks for recipe.
This is and amazing recipe! Thanks for posting!
Yum! This is something I must try to make sometime… They look like something I could enjoy quite a lot!
Ps. I love your website
It cheers me up by just reading it and looking at your delicious recipes.
Thanks for this recipe, it inspired me to make my own version of this. I tweeked the measurements slightly, and i have to say that the panna cotta was perfect!
Check out my take on this on my blog and let me know what you think:
http://fullestpartoflife.blogspot.com/2011/07/white-chocolate-pana-cotta-with.html
best recipe ever!!!!! i love to cook and this recipe went perfectly for me tastes and looks great thanks for sharing this great recipe