Advertisement

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.

Ingredients

  • 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

STEWED RHUBARB

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

Method

  • 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


Discover more white chocolate recipes

White chocolate cranberry cheesecake blondies
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.4 ratings
Advertisement
Advertisement
Advertisement