Make this white chocolate panna cotta, then check out our vanilla panna cotta, coconut panna cotta, passion fruit panna cotta and more Italian-style dessert recipes. For more expert tips, read our recipe guide on how to make panna cotta.

You’ll need six 150ml pudding basins or suitable moulds for this recipe.


  • 4 leaves fine leaf gelatine
  • 400ml double cream
  • 300ml whole milk
  • 70g caster sugar
  • 1 vanilla pod, halved and seeds scraped out, or vanilla bean paste 1 tsp
  • 150g white chocolate, finely chopped


  • 400g rhubarb, cut into 2cm pieces
  • 50g caster sugar
  • 1 lemon, juiced


  • STEP 1

    Soak the gelatine in a bowl of ice-cold water for 10 minutes until very soft. Meanwhile, put the cream, milk, sugar, vanilla pod and seeds into a pan along with a pinch of salt, and bring to a gentle simmer.

  • STEP 2

    Once simmering, take off the heat (remove the vanilla pod, if using), add the chocolate, then stir to melt. Drain the gelatine in a fine sieve, then squeeze out as much water as possible. Add the gelatine to the cream mixture and mix really well. Pour the mixture through a fine sieve into a jug. Leave for 5-10 minutes until thickened slightly, then mix really well and divide evenly between six pudding basins or moulds. Cover and chill for at least 6 hours but preferably overnight.

  • STEP 3

    For the stewed rhubarb, put the rhubarb, sugar and lemon juice into a pan and simmer gently, stirring occasionally until the rhubarb has released some juice and is very tender but not collapsing. This can be made ahead and then chilled.

  • STEP 4

    To serve, carefully dip the bases of the moulds in hot water for 3-4 seconds to loosen the panna cottas, then invert onto plates. Reheat the rhubarb until just warm, then spoon around the panna cottas to serve.

*This recipe is gluten-free according to industry standards

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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