Panna cotta with white chocolate

Name: Panna cotta with white chocolate - Olivia N.
Ingredients: 250 ml liquid cream 50 g sugar 100 g white chocolate 3 sheets of gelatin or 1/2 packet of granulated gelatin

Dessert - Panna cotta with white chocolate by Olivia N. - Recipia

I have come to make white chocolate panna cotta almost by reflex, especially when I need a quick dessert for guests or simply when I want something cold and creamy at the end of the day. You don’t need any special tools and it doesn’t take too long, but it’s important to pay attention to a few details regarding the texture. Quick Info Total time: about 4 hours and 30 minutes (including cooling) Preparation time: 20 minutes Cooking time: 7-8 minutes Servings: 4-6, depending on the size of the molds used Difficulty: easy Recipe type: cold dessert, suitable for occasions or weekend snacks Ingredients 250 ml liquid cream (preferably at least 30% fat) 50 g sugar 100 g white chocolate 3 sheets of gelatin or 1/2 packet of granulated gelatin (about 5 g) Preparation method 1. Hydrate the gelatin. Place the gelatin sheets in cold water and let them soak for 10 minutes. If using granulated gelatin, do the same: cover with cold water and let it swell. 2. Meanwhile, put the liquid cream in a small saucepan and add the sugar. Mix well and place over low heat. 3. Let it simmer on low heat for 5 minutes, stirring continuously to prevent the sugar or cream from sticking. Do not let it boil. 4. Add the broken pieces of white chocolate to the warmed cream. Let it sit for another 2-3 minutes, stirring constantly until the chocolate is completely melted. Be careful not to let it boil. 5. Remove the saucepan from the heat. Take the gelatin out of the water, drain well, and add it directly to the warm mixture. Stir vigorously until completely dissolved and perfectly smooth. 6. Pour the mixture into your chosen molds. Let them cool at room temperature. Once they are no longer hot, refrigerate for at least 3-4 hours, or until the panna cotta is firm. 7. If you don’t have special molds, use small glasses or bowls. When serving, you can turn them out or leave them in their containers and simply garnish with grated white chocolate if you want them to look more festive. Why I make this recipe often It’s one of the simplest refreshing desserts, and the ingredients are always easy to find. It can be prepared in advance and is easy to portion. The creamy texture holds up well even after a few hours in the fridge. I also like it because I don’t have to spend too much time in the kitchen. Tips and variations Tips 1. Cream with at least 30% fat helps with texture; plant-based creams give a different taste. 2. Never let the mixture boil, otherwise the gelatin won’t work properly. 3. For a cleaner taste, choose good quality white chocolate, not overly sweet or cheap. 4. The gelatin must be completely melted before pouring into molds; otherwise, you will have unpleasant lumps in the dessert. Substitutions 1. You can substitute the gelatin sheets with granulated gelatin, respecting the weight (about 5 g for this recipe). 2. If you don’t have white chocolate, the recipe won’t turn out the same, but you can use another type of chocolate (it won’t be classic panna cotta). 3. For a less sweet dessert, reduce the sugar to 30-35 g, especially if the white chocolate is very sweet. Variations 1. Add a few drops of vanilla extract to the cream mixture for a subtle flavor. 2. Panna cotta can also be poured into clear glasses, with a thin layer of fruit sauce when serving. 3. You can try sprinkling a little grated chocolate on top just before serving for a contrast of textures. Serving ideas Serve the panna cotta cold, directly from the molds, or inverted onto a plate if you want a more classic look. It goes well plain, with a little grated white chocolate on top, or with fresh fruit, depending on the season. Frequently asked questions 1. How do I get the panna cotta out of the molds without breaking it? Quickly run warm water around the edges of the mold, being careful not to touch the cream, then invert onto a plate. If it still doesn’t come out, let it sit for another 2-3 minutes at room temperature and try again. 2. Can I use plant-based liquid cream? Yes, but the texture and taste differ from that of real cream. Plant-based cream is usually lighter and sweeter. 3. What do I do if the panna cotta hasn’t set? Most likely the mixture was too hot when you added the gelatin or you didn’t use enough. There’s no fixing it after it has cooled, but you can use the mixture as a cream in a glass. 4. Can panna cotta be frozen? I do not recommend it. Upon thawing, the texture changes and becomes grainy. 5. Can I make panna cotta with milk instead of cream? Not for this recipe; it will be too liquid. You can try a mix with half milk, but the cream helps it to be firm and creamy. Nutritional values Approximately, one serving (out of 4) has about 260 kcal, with 18 g of fat, 22 g of carbohydrates (from sugar and chocolate), and about 3 g of protein. Values may vary depending on the brand of ingredients used. Being a dessert with cream and white chocolate, it is quite energy-dense. Storage and reheating Keep the panna cotta covered in the refrigerator for up to 2 days. It is not suitable for reheating; it should be consumed cold. After 2 days, the texture may become denser or gelatinous, but it does not significantly alter the taste if kept cold.

Panna cotta with white chocolate

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