Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
- Serve with fresh berries, e.g. raspberries and blackberries.
- 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.
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 26.7 g
- Sodium: 59 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Carbohydrates: 27.2 g
- Protein: 3.9 g
- Cholesterol: 43 mg