
White Chocolate Panna Cotta
Panna Cotta has got to be one of my favourite desserts. I don’t eat it all too often anymore because Jesse really doesn’t like it that much but he totally devoured this version. When I have the chance to make them because friends are coming over I am so excited. This white chocolate and vanilla version is topped with passionfruit coulis.
Ingredients
- 8 gelatine leaves or 15g gelatine powder
- 100 g white chocolate in small chunks
- 80 g caster sugar or raw sugar
- 500 g whole milk
- 2 tsp vanilla bean paste or 2 vanilla beans, seeds scraped
- 250 g double cream or thickened cream
- 200 g passionfruit flesh or juice only
- 100 g caster sugar
- 10 g lemon juice
- 1 ripe mango sliced for serving
Instructions
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For the Panna Cotta place the gelatine leaves in the mixing bowl and blitz 20 Sec. / Speed 1. Fill into a small bowl. Set aside. If using gelatine powder, skip this step. Make sure to use gelatine powder or leaves that dissolve in cold liquid.
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Add the chocolate and blitz 5 Sec. / Speed 8. Transfer into a small bowl and set aside.
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Add the caster sugar to the mixing bowl and blitz 10 Sec. / Speed 10. If you are using vanilla beans instead of vanilla bean paste, you can add them to the sugar to blitz up.
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Add 400g milk and vanilla bean paste and cook 4 Min. / 70C / Speed 2.
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Meanwhile, place the remaining 100g milk in a small bowl and add the gelatine powder. Stir to combine.
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Add the gelatine mixture in the mixing bowl and cook 30 Sec. / 70C / Speed 3.
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Finally, add the chopped chocolate and cream and combine 20 Sec. / Speed 3.
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Rinse each dariole mould with ice cold water but do not dry again. The water will help release the Panna Cotta later. Divide the mixture evenly between 8 dariole moulds and leave to set in the fridge for 4 hours or overnight.
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To make the passionfruit coulis, place the passionfruit juice, caster sugar and lemon juice in the mixing bowl. Cook 12 Min. / 90C / Reverse Speed 1. Pour into a small jar and leave to cool.
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Once the Panna Cotta are set, simply run a clean, wet knife around the Panna Cotta and release them carefully onto a plate. If that does not work, you can also sit them in a bath of hot water for 1 minute and then it is super easy to release them. Spoon over some passionfruit coulis and decorate with a few slices of mango. Serve straight away.
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Although this is a vego recipe, gelatine is not. Can you suggest what else to use in place please? Thank you
Yes you can use Agar Agar 🙂 x
Hi Sophia
Do you think this recipe will work with Vegetarian Gelatine? I’ve never seen Agar Agar in my local supermarket or health food store.
Yes of course 🙂 xx
So.. I forgot to put the vanilla in and I had already poured it into my dariole moulds. I had some Pandan essence sitting on the bench and so stirred in a tiny bit to three of them. OMG yum!!
My new favourite!! Pandan and white chocolate Panna Cotta.