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 and made in my brand new amazing silicone dariole moulds. They are a fabulous way to make dessert making so much more fun and you can use the set of 8 to create this Thermomix recipe so easily at home.
The silicone dariole moulds are made of premium silicone and much thicker than others you can get on the market to make sure you have a sturdy mould to create desserts to perfection. You can get them here now. They are also suitable for steaming, baking and freezing and you can conveniently put them in the dishwasher straight after usage. My top tip for using the silicone dariole moulds is to simply rinse them in ice cold water before you add the Panna Cotta mixture so that they release very easily later on.
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
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.
Add the chocolate and blitz 5 Sec. / Speed 8. Transfer into a small bowl and set aside.
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.
Add 400g milk and vanilla bean paste and cook 4 Min. / 70C / Speed 2.
- Meanwhile, place the remaining 100g milk in a small bowl and add the gelatine powder. Stir to combine.
Add the gelatine mixture in the mixing bowl and cook 30 Sec. / 70C / Speed 3.
Finally, add the chopped chocolate and cream and combine 20 Sec. / Speed 3.
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.
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.
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.