• • 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, chocolate, featured, white chocolate

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
Level: easy

panna cotta, plastic cups

Step 1:
Take 3 disposable plastic water cups (200ml) and cut off 3 cm off the top of the cup. Lightly oil them with neutral-tasting oil (I usually use sunflower oil).

panna cotta, white chocolate

Step 2:
Place the boiling water in a ramekin. Sprinkle with gelatine and whisk with a fork to remove any lumps. Place the ramekin in a small bowl with boiling water. The water should come halfway up the side of the ramekin. Hot water creates an additional heat to dissolve gelatine. Whisk again. Set aside for 3-4 minutes or until gelatine is dissolved.

white chocolate, panna cotta

Step 3:
Place white chocolate, double cream, caster sugar and milk in a saucepan.

chocolate, white chocolate, panna cotta

Step 4:
Cook over low heat until boiling. Leave to boil for 2 minutes or until chocolate melts and the mixture is smooth. USEFUL TIP:
If you see any hard beats or air bubbles in the mixture put it through a sieve.

Step 5:
Pour the mixture among three 90ml capacity plastic cups and one glass. Place them in a fridge for 6 hours or overnight to set.
panna cotta, white chocolate

Step 6:
If you want to unmold panna cotta successfully you need to break the seal of panna cotta. Use a small knife or a toothpick. When the seal is broken, dip plastic cups (or ramekins – if you make panna cotta in them) into hot water for 2 seconds.

white panna cotta, chocolate

Step 7:
Turn panna cotta onto a serving plate.

panna cotta, white chocolate

Step 8:
Serve Panna Cotta with cocoa, fresh raspberries, strawberries or one of the fruit sauces.

panna cotta, chocolate

Step 9:
White Panna cotta also looks extremely elegant served in a transparent glass, topped with raspberry sauce and chopped dark chocolate.

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
Level: easy


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

raspberries, sauce

Step 1:
Take 1 cup (well heaped) of fresh raspberries and wash them.

raspberries, raspberry sauce, sauce

Step 2:
Put them in a saucepan. 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. When all raspberries are dissolved remove the saucepan from the cooker.

raspberry sauce, sauce, raspberries

Step 3:
Press the raspberries through the sieve.

raspberries, sauce

Step 4:
You will get smooth sauce (about 100ml or 7tbsp). Pour it over panna cotta and serve.


– When you try to unmold Panna cotta, never ever forget to break a seal. Use a small knife or a toothpick.


– 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.