White Chocolate Panna Cotta with Raspberry Sauce
White Chocolate Panna Cotta with Raspberry Sauce
Get this quick and easy dessert recipe by Laura Vitale from Simply Laura.
  • Difficulty Level Easy
  • Preparation Time 4 hours 15 minutes
  • Cooking Time 10 minutes
  • Yield 8 servings
  • Panna Cotta:
  • 2 envelopes (¼ ounce each) unflavored Gelatin
  • 2 cups Half-and-half
  • 1 cup Heavy Cream
  • 227 grams good White Chocolate chips
  • ¼ cup granulated Sugar
  • 2 teaspoons Vanilla extract
  • Raspberry Sauce:
  • 2 cups frozen Raspberries, thawed
  • 4 tablespoons granulated Sugar
  • 2 teaspoons fresh Lemon juice
  • 2 teaspoons Cornstarch
  • For serving:
  • Fresh Raspberries, for garnish
  • White Chocolate shavings, for garnish
  • Fresh Mint sprigs, for garnish
  1. For the panna cotta:
  2. Place 1/2 cup water in a small bowl and sprinkle over the gelatin; set aside to soften
  3. In a small saucepan, add the half-and-half, heavy cream, white chocolate and sugar, and bring to a simmer over medium heat just long enough for the chocolate to melt. Turn the heat off and add the gelatin mixture; whisk for a couple minutes or until the gelatin melts. Strain, then add the vanilla extract to the strained mixture
  4. Divide the mixture among 8 serving glasses, putting 4 ounces of the mixture in each glass; cover and refrigerate 4 hours or overnight
  1. For the raspberry sauce:
  2. Place the raspberries, sugar and lemon juice in a blender and puree until smooth. Strain through a fine-mesh sieve into a small saucepan.
  3. Stir the cornstarch together with 3 tablespoons of water in a small bowl. Bring the puree to a simmer and add the cornstarch mixture. Cook, stirring constantly, until the mixture thickens. Remove from the heat and pour it in a small container. Let cool completely
  1. To serve:
  2. Pour a little raspberry sauce over each panna cotta and top with a few raspberries, white chocolate shavings and a sprig of fresh mint
  1. Special equipment:
  2. Eight 4- to 6-ounce serving glasses

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