- • 300ml (or 10 fl oz) double cream
- • 80ml ( or 2.8 fl oz) semi-skimmed milk
- • 90g (or 3oz) white chocolate
- • 50g (or 1.8oz) caster sugar
- • 1 tbsp (or 15ml) boiling water
- • 1.5 tsp ( or g) gelatine
I keep forgetting how great and utterly tasty dessert this Chocolate Panna Cotta is. I make Panna Cotta only when it is my turn to prepare food for friends and family (and that is actually so unfair to this great dessert).
The main reason why I make Panna cotta on these special occasions is that it can be made a day or two in advance. I am not as well organised as my husband. He always finishes all the cooking and baking on time, and without ruining anything. I am a completely different cup of tea. And because I know this and I know how things can go wrong, it doesn’t make me miserable anymore. Panna cotta is my saviour.
Lately Panna Cotta has “saved my life” on many occasions. Not only because I can make it in advance, but also because it tastes absolutely delicious. Even sitting in a fridge can’t ruin the taste, just the opposite. After a day or two it tastes even better. A rich flavour and silky smooth texture always fascinate our friends who would (surprise, surprise) usually leave our house with the recipe in the pocket.
Panna Cotta looks stunning, especially if decorated with different fruit sauces.
How to make White chocolate Panna Cotta:
Preparation time: 10 minutes
Cooking time: 3-4 minutes
Cooling time: 6 hours or over night
My favourite sauce for decorating Panna Cotta, is raspberry sauce.
Makes: 100ml (or 3.5fl oz or 7tbsp)
Preparation time: 2 minutes
Cooking time: 5 minutes
1 cup (or 4oz) fresh raspberries
3 tbsp (or 42g) caster sugar
1. Take 1 cup of fresh raspberries and wash them. Put them in a saucepan.
2. Add 3 tablespoons (or more if raspberries are really sour) of caster sugar. Cook and mash with a spoon at low heat until the mixture is soft and just begins to boil. OPTIONAL: you can also add 1 tablespoon (or 15ml) of lemon juice to the sauce.
3. Press the cooked raspberries through the sieve to get a smooth sauce.
METHOD: step by step with photos
– When you try to unmold Panna cotta, never ever forget to break a seal. Use a small knife or a toothpick.
GOOD TO KNOW:
– Ramekin is a small glazed or glass serving bowl used for the preparation and serving of various food dishes.
– Panna cotta (from Italian: cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, and mixing this with gelatine and letting it cool until set.