1/3 Photos of Vanilla White Chocolate Panna Cotta With Strawberries
4 hrs 15 mins
This is a divine dessert, as it is not too rich or heavy, but creamy with a delicate flavour. You can serve it in ramekins or turned out onto plates and topped with fruit or coulis, but I have found that fresh, chopped strawberries go beautifully with it. In the UK, I use double cream, which is 48% butterfat so in the States try to use a heavy cream with a high percentage of butterfat to match the texture. I have included the chilling time in the "cooking time".
My Private Note
Units: US | Metric
- 1Put the cream, milk and vanilla pod (whole) into a saucepan.
- 2Heat over a very low heat until almost simmering, stirring constantly.
- 3Put the gelatine sheets in water to soak.
- 4Add the sugar to the warm cream mixture and stir until melted completely.
- 5Remove the vanilla pod then add the chocolate and stir until melted.
- 6Add the gelatine to the mixture and stir.
- 7Remove from heat and make sure the mixture is completely smooth.
- 8Cool, then pour into ramekins.
- 9Leave in the fridge to set for around 4 hours.
- 10If you wish, loosen the panna cotta out of the ramekins by placing them in warm water for a few moments then turning onto a plate.
- 11I find the flavour is best if you remove the panna cotta from the fridge about 10 minutes before needed. Serve with chopped fresh strawberries.
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Nutritional Facts for Vanilla White Chocolate Panna Cotta With Strawberries
Serving Size: 1 (136 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 408.0
- Calories from Fat 318
- Total Fat 35.4 g
- Saturated Fat 21.9 g
- Cholesterol 113.8 mg
- Sodium 54.9 mg
- Total Carbohydrate 21.2 g
- Dietary Fiber 0.0 g
- Sugars 18.1 g
- Protein 3.2 g
The following items or measurements are not included: