White Chocolate Panna Cotta Recipe - In The Kitchen With Kate

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is easier to find and less expensive.

fruit puree

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness and flavor.

Add 4 sheets of gelatin to a bowl of cold water and leave on the side for 5 minutes to soften.

Finely chop the white chocolate and set it aside for later.

Place double cream and milk into a saucepan and give it a little stir.

Place the pan onto medium low heat and continue to stir until the mixture is hot but not boiling, ready when little bubbles form at the bottom.

Take the pan off the heat and pour in the white chocolate and sugar, stirring until combined and the sugar seems to have melted.

Squeeze all the water out of the gelatin and stir it into the creamy mixture until dissolved.

Stir in the vanilla extract.

Pull the mixture through a sieve to leave behind any unwanted bits.

Evenly divide the mixture between molds and place in the fridge for at least 4 hours to set, or preferably overnight.

To create chocolate shards, melt some chocolate over a double boiler or in the microwave.

Pour the melted chocolate onto a piece of baking parchment and smooth it out with an angled spatula into a 2 mm thick rectangle.

Sprinkle over some freeze dried strawberries or any other toppings of choice onto the chocolate.

Leave the chocolate in the fridge until chilled.

When the panna cottas are set, place them into hot water for a few seconds to help release them from their molds.

Run a knife around the edge of the molds to help release the panna cottas.

Decorate the panna cottas with some Berry Kool-Aid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens